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Fresh homemade tomato soup with vine-ripened tomatoes and fresh herbs straight from the garden, recipe by Stacy Lyn Harris in her Harvest cookbook

Tomato Soup

For an extra creamy soup: warm tomato soup in a saucepan. Stir 1/3 cup of heavy cream into soup and bring to boil. Serve with salty crackers.
5 from 4 votes
Course Appetizer, dinner
Cuisine American

Ingredients
  

  • 3 pounds tomatoes
  • 2 tablespoons butter
  • 1 onion chopped
  • 2 carrots chopped
  • 1 cup vegetable stock
  • 1/2 teaspoon basil chopped
  • 1/2 teaspoon oregano chopped
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 450 degrees. Stem and half tomatoes lengthwise, and then place tomatoes cut-side down on a lined cookie sheet and roast for 10 minutes. When tomatoes are cool enough to handle, remove skin and set aside.
  • Melt butter in heavy-bottomed stockpot. Add onion and carrots. Cook until soft.
  • Stir in tomatoes, stock, basil, and oregano. Bring to a boil, and then lower the heat to simmer. Cover pot and keep at simmer for about 20 minutes.
  • Carefully transfer mixture to a food processor and purée. Salt and peper to taste.
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