Garden Tomato Soup with fresh herbs

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It’s that time of year when the tomatoes keep coming in from the garden.  After two large batches of chutney, my daughter suggested we make tomato soup. It’s her favorite soup and she likes it a bit tart. We made a large cauldron full of it and she liked it so much she slurped up three bowls full. We had enough left to share with two neighbor families. It’s a big favorite with adults and kids alike.  It’s easy to make. Your children will enjoy making it with yu and learn about several cooking techniques and skills. It’s delicious and nutritious.

Red and yellow cherry tomatoes

As you will see from the ingredient list, this recipe is flexible and can be made with or without many of the ingredients. All you really need are tomatoes and herbs and salt and pepper.  The rest is up to your imagination. Use dried herbs if you have no fresh herbs. Replace the butter with oil or margarine and the milk with coconut milk to make it vegan. Use available vegetables in your town and in your kitchen garden.

Garden Tomatoes

Fresh garden tomato and herb soup

IMG_5358 IMG_5363 IMG_5362 IMG_5359 IMG_5366 IMG_5367 fresh tomato soup with herbs

  • Prep Time : 15 minutes
  • Cook Time : 45 minutes
  • Rating 5 stars - based on 1 review(s)
  • Yield : 12


  • Heat the oil in a large heavy pot and add the chili flakes, turmeric and paprika as soon as the oil is hot. Then add the onions and celery and saute over medium heat till the onions clear.
  • Dice or mince all the fresh herbs together and toss with the onions. (reserve a tbsp of the minced herbs for a final garnish)
  • Pre-cook the diced potato and carrots in the microwave or in a pan and add them and use the water as well.
  • Now add all the chopped tomatoes and sprinkle salt and grind in some fresh pepper
  • Cover with hot water and bring to a boil and then simmer covered for 20 - 30 minutes
  • Remove from heat  and puree when cooled.  I use an electric wand (hand-held)blender which takes little time and requires minimum clean up
  • Return to the stove and add the cherry tomatoes and peas and gently bring to a gentle simmer
  • Stir in the milk or coconut milk and the butter
  • Garnish with a few minced herbs and serve with fresh crusty bread and some shredded cheese
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