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Recipe: Jersey Fresh Tomato Soup

New Jersey is a well-known producer of tomatoes. Having our own garden leaves us with an abundance at the end of the season. Not wanting the tomatoes to go to waste, Hubby and I came up with our favorite version of tomato soup.

Jersey Fresh Tomato Soup Ingredients

  • 7 cups peeled, seeded, and chopped tomatoes

  • 1 cup finely chopped carrots

  • cup finely chopped onion

  • 1 (13.75 ounce) can chicken broth

  • 1 tablespoon white sugar

  • 2 teaspoons sea salt

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 1 cup 2% milk

  • 2 teaspoons dried basil

  • teaspoon celery salt

  • teaspoon ground black pepper

  • teaspoon garlic powder

How to Make Jersey Fresh Tomato Soup

  1. Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.

  2. Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

Jersey Fresh Tomato Soup Nutritions

  • Calories: 233.6 calories

  • Carbohydrate: 30 g

  • Cholesterol: 30.2 mg

  • Fat: 10.9 g

  • Fiber: 5.7 g

  • Protein: 6.8 g

  • SaturatedFat: 6.4 g

  • ServingSize:

  • Sodium: 1665.7 mg

  • Sugar: 17.7 g

  • TransFat:

  • UnsaturatedFat:

Jersey Fresh Tomato Soup Reviews

  • I am re-posting my original review dated August 16, 2011: I had a lot of fresh tomatoes that I needed to use, including some super sweet cherry tomatoes and baby romas, so I went about this a little differently. I chopped all my tomatoes and threw them in the pot including the skins, seeds and juices that had accumulated on the cutting board. I sweated them, covered, along with the onions and carrots as the recipe instructs. Then I added the chicken broth, black pepper, basil, celery salt and garlic powder and simmered, again covered, for another hour. I allowed the soup to cool somewhat and pureed it with my emersion blender right in the pot. Then I forced it through a fine sieve, discarding the skins and seeds that were left behind in the sieve. At this point I seasoned it with the sea salt, and less sugar than indicated, because some of my tomatoes were very sweet. Because I intended to freeze this I did not make the roux and add the milk. I will do that step when thawing/re-heating the soup, although I will say, it is delicious just as is. This soup is a wonderful way to highlight the taste of fresh summer tomatoes. The seasonings are perfect, enhancing the tomato flavor without overpowering it. I should note that my photo was taken before adding the roux/milk mixture. Thank you SHORECOOK, and thank your hubby for this wonderful, classic tomato soup YUM Yield was 9 cups of soup.

  • I sauteed the onion and carrot (plus a mess of fresh minced garlic) in a little butter before adding the tomatoes and chicken broth. I did go light on the sea salt. After it cooked, I ran the soup through the blender for a smooth consistancy. This was a nice tomato soup that paired well with Italian Grilled Cheese Sandwiches--NO LEFTOVERS. Next time I think Id use fresh basil and I would omit the celery salt and go with sea salt but really thats a personal preferance, not reflective of the recipe.

  • This is a very tasty soup, thanks Shorecook. I used fresh basil, celery, frozen chicken broth and 2 garlic cloves because I had them in the kitchen. I ate mine with cheese bread and the boys added mini fish crackers-everyone enjoyed it. The sugar is very important to bring out the tomatoey taste and cut some of th of the acid.

  • Recipe Group Selection: 17, September 11. This was my first attempt at making homemade tomato soup. Wow - is this a great one to start with The taste of the fresh tomatoes, carrots and onions totally come through with this soup. I used fresh chicken broth instead of canned and I only had 1% milk. Other than those 2 changes I made it as written. I made on Sunday, refrigerated it and we had for dinner on Monday night. Served with cheese toasties, this was the perfect meal on a cold and rainy day. Thanks SHORECOOK for sharing your recipe. RG made a wonderful selection this week.

  • I made this soup in May, 2010, before fresh tomatoes were available. My review follows, as the recipe was unpublished at that time: Really good tomato soup, even though I had to modify by using canned tomatoes in lieu of fresh. Even the so-called tomato soup haters in my house enjoyed this soup Thank you for sharing your recipe, Shorecook

  • SO GLAD that this recipe was going around the only thing i did add garden fresh green peppers and did the whole thing in my huge slow cooker...i used my hand blender to make it smoothe...i made a double batch...will freeze some...but when we had it for dinner (lunch) i made up the roux...FABULOUS and luved it coz i could use all my own fresh garden veggies...thanks shorecook for sharing a great recipe ;o) p.s. i used yellow and orange tiny tomatoes as well as the medium red ones that i had...

  • Theres nothing I love more than cooking with fresh ingredients, especially when they come from my own garden. I chopped up the entire tomato, skins and all. Once all of the vegetables had cooked, I gave them a good whirl in the blender and pureed until smooth. My soup turned out so thick that I didnt add any flour. In fact, I had to thin it using tomato juice and water. I attribute that in part to leaving the skin on and perhaps because the majority of my tomatoes were Romas. The soup was excellent To complete, I topped with grilled cheese croutons and additional sandwiches on the side.

  • Awesome tomato soup This is a fantastic recipe to showcase vine ripened tomatoes. I did add fresh basil and a couple cloves of minced fresh garlic also. I served this with garlic bread it was a good accompaniment. So delicious, definitely 5 star, my family just loves it, thanks for sharing your recipe Shorecook

  • Its a month before Christmas here in Ontario and I took my last green beefsteak tomatoes off the vine 2 weeks ago and ripened them on the window sill. I used all the ingredients listed but was too lazy to skin and seed them so I did what another reviewer and just chopped and boiled them with everything else. Just before roux time, I pureed it all with an immersion blender and put it through a sieve, added my roux and spices and let it simmer for the hour. Incredible Can you say comfort food? Nice way to end the Fall season and herald in Winter.

  • This was the AR recipe of the week selection Sept. 17th. - Ive only made tomato soup with canned tomatoes and this is my first from scratch tomato soup. I bought some really big fat plum tomatoes on sale at the market since it is past season for them in my garden. I also have never peeled a tomato so the AR article on the side bar was a great help and worked perfectly. I followed the recipe exactly except added fresh garlic and basil and used my own chicken stock. Was very good and worth the extra work of the fresh tomatoes. Im sure Jersey would have been even better. Next year Id like to make with my fresh garden tomatoes and freeze since my tomatoes are at peak when it is hot as blazes out...not soup weather. Thanks Shorecook for a great recipe...we all enjoyed it. Goes great with grill cheese sandwiches.Update: We ate some leftover soup the next day for lunch...was even better the second day.

  • Weve never been raging fans of tomato soup but read another reviewer saying she had never been a tomato soup fan either until making this. And then there were the rave reviews and overwhelming number of 5 star loved it ratings. We generously give this recipe a 2* rating. Of the four people served this soup, only one finished their small bowl. All agreed of having had better homemade tomato soup. No one had any interest in having more the next day.

  • I honestly think this may be one of those rare recipes that you just cant mess up. This was sooooo good Even though I had a few of those uh-oh moments, I couldnt ask for anything better.My first "gotcha" was that substituteded canned tomatoes for fresh. I used one 28oz petite diced and one 28 oz can crushed. This didnt quite equal out to the 7 1/2 cups so I added another 14.5 oz petite diced. It was just a little shy of 8 cups... not too much over.I followed all other instructions exactly. Once everything was combined, I was like- this is good... but too tomatoey. I know, its tomato soup.. but then I realized that the subd tomatoes was WAY more than if I had fresh. Off to "The Buzz" I go looking for suggestions, thanks so much to "Sassyoldlady", "sueb", "misskitty", "manella" and "Cheryls cooking now" for all your suggestions I added 1 TBS sugar, I sprinkled Basil and onion powder 2 TBS butter and about 1/4 cup milk and let simmer for a few minutes. That fixed the flavor right upOnce it was all done... In used my immersion blender to smooth out the bits of carrts and tomatos. It had a texture I was accustomed to... I was thinking it should be more creamy. The immersion blender didnt quite cut it for me and the sieve made it too liquidy. I put it in on liquefy in the blender and voil, it was just right. No tiny bits of carrots or tomato and extremely creamy LOVED LOVED LOVED IT

  • This recipe turned out to be amazing. I had 7 or 8 medium to large roma tomatoes that I needed to use, and they were too soft for salads, but not yet beginning to rot. I removed the seeds, but didnt bother to peel them. I pureed the tomatoes, onions and carrots in my Ninja blender/food processor before starting them on the stove. Otherwise I followed the recipe closely, aside from leaving out the salt and using a bit more of each spice instead. I just heated the leftovers after they sat in the fridge over night and have to say that it may even be better the next day. I would highly recommend this recipe.

  • Made this for recipe group this week- I have never liked tomato soup, dont like canned and homemade always seems to taste like Im eating pasta sauce. I want to like it though so I keep trying and this recipe finally did it for me. Good tomatoes are a rarity here so I used some really tasty ones (also on the sweet side so I left out the sugar) that we picked and canned last year but that was the only change. I made a half batch & used a full quart of tomatoes in their juice. I drained the juice into the pot to simmer the veggies and waited to add the tomatoes after the first 30 min since they werent fresh. I did run the immersion blender through the jar of tomatoes once since I didnt want tomato chunks but didnt process the soup as a whole. Looking at the recipe, I also just realized that I forgot the salt, but we didnt miss it. I will definitely make this again. Thanks

  • I have never been a tomato soup fan until I made this. We have a CSA Subscription with a bountiful variety of tomatoes. I make huge portions, but they never stay around long. I have made it with fresh basil and its very good. When I freeze large batches, I wait to use the flour/butter/milk addition. I add that when I defrost. Id like to have a large quantity for the winter time, but unfortunately, as soon as its seen in the freezer it mysteriously disappears Also, I have made it and added a stalk of celery for extra flavor, but take it out before you blend.

  • I made this soup for our work "Souper Bowl" event. Glad to report that mine was the first one gone of 6 different entries. Delicious soup and so incredibly easy to make. I had 3 fresh tomatoes (it is winter after all) and used those along with home canned tomatoes and a large can of tomato sauce. Eliminated the extra salt, because I truly felt that there was enough in there already. Once everything was cooked to my satisfaction, I did use my immersion blender to make a nice and fairly smooth (left a few chunks for good measure) puree. I also did add some fresh basil along with the dry. Made it last night and warmed slowly in the crockpot at work. Gone by 12:30, it was a hit. Thanks Shorecook for another winner.

  • This is a very tasty recipe and an excellent way to use up garden fresh tomatoes.

  • Great comfort food. I added a couple tablespoonsful of parmesan cheese along with the milk while making the white sauce. Sprinkled chopped fresh basil over the top before serving. Deeeelish

  • For those of you out there who are like me reading this recipe and thinking to yourself "Oh, Ill just use canned crushed tomato/pureed tomato because thats all I have on hand" DONT DO IT Just go buy the fresh tomatoes And while youre at it go pick up a pint of heavy cream. The roux with milk was a disaster every time I re-made it and came out chunky in my soup (ew). Looks aside, the flavor was halfway decent. Thick and slightly chunky tomato soup spiced up with chilli powder and a couple dashes of Franks Red Hot sauce in addition to the above seasonings. Made an OK bowl of tomato soup to be paired with my grilled cheese sandwich for tonights dinner. Any remaining soup will be tossed.

  • Once again Shorecook dazzles us with her culinary expertise. This soup is wonderful. The garden freshness of the tomatoes shines through perfectly, the seasoning well balanced. I didnt have celery salt so I substituted a stalk of celery and used 1% milk because that is what I had. I also used my immersion blender for a smoother texture. We all loved it.

  • LOVE this soup Tastes awesome, however, it was more work than I had anticipated. It took about an hour to peel and chop the tomatoes, plus the stated hour and a half prep & cook time. Next time Ill make a bigger batch and freeze the leftovers so its not so much work every time we want this tasty soup.

  • Very good soup, but more of a vegetable flavor than tomato. I used a immersable blender to make the soup creamy and didnt need to cook it for the extra hour. It was ready within 10 minutes of adding milk.

  • Wow, this was a really delicious recipe. I didnt really change much at all except I used 1% milk instead. I also cant stand blanching and peeling tomatoes because it is so time consuming, so I just sliced them all up and threw them in the pot and then once everything was stewed, I blended in the blender, then strained in the strainer... it removed the pulp, skins and seeds and made the soup nice and smooth. Then I added the chicken broth, sugar etc. I usually add way more herbs, but I decided to keep it simple to enjoy the taste of the garden fresh tomatoes. I added a bit of cayenne and chili flakes, but thats my personal preference. The soup that resulted was the best tomato soup I have ever eaten. The consistency was to die for. I am making it again tonight because I have another huge batch of ripe tomatoes I need to use Thanks for the recipe

  • Made Sept. 20th, 2011 - This is an awesome, solid 5+ star Fresh Tomato Soup The only changes I made were: Because our garden tomatoes are gone, I used homegrown tomatoes which had been frozen for two weeks, fresh chicken broth, added an additional 1/4 teaspoon of garlic and sprinkled cheddar cheese on each serving. Ill never want to open another can of bought tomato soup. Shorecook - you have a winner Thanks for sharing

  • Tomato soup is just OK and I would prefer to not eat it-- but THIS tomato soup I would sneak away alone and eat all of it myself BTW, husband loved it too as I did share and am now giving your recipe to those in our community garden as we wait for the tomatoes to get ripe. Hope to be able to freeze plenty this year. Thank you for this recipe.

  • This was just OK, my husband said he preferred canned, wont be making this again. :(

  • This is pretty good but not quite as flavorful as I expected. But I fixed it, at least to my taste, by adding about 2 Tbsp of beef "Better than Bullion" and a Tsp of smoked paprika. That put it over the top.

  • Made this September 11, 2011 before it was published (or at least before I realized it was). Excellent This is a great way to use up alot of tomatoes from my garden and fortunately i have the privlage of being able to use Jersey tomatoes. I made this with only a few minor changes. I used homemade chicken broth instead of canned, fresh basil and 1 clove of fresh minced garlic. My only question is how did you keep yours in the picture so red mine turned orange when I added the milk? Thanks Shorecook This is a definate keeper

  • Easy to make and absolutely delicious The tomatoes are truly the star of this soup. I used the new immersion blender I received for Christmas and the texture was smooth as can be.

  • Who needs canned stuff when youve got this? Im not too close to New Jersey so I used local tomatoes ;-) This hit the spot with some grilled cheese sandwiches to let this misplaced girl feel at home again. Thank you Shorecook for your recipe

  • Good, but will keep searching for a tomato soup that is more bisque-esque.

  • This is a tasty and fresh soup. I received a bunch of tomatoes from a friends garden that were perfect for this recipe. I wasnt sure how I would feel about the carrots but they added the perfect amount of sweetness to balance the acidity of the tomatoes. I was lazy and didnt peel the tomatoes but my immersion blender took care of the peels.

  • Making for the third time today. You can can add any veggie you have. today Im adding left over grilled bell peppers and zuchinni and I use an stick blender in the pot to save doing extra dishes. Very healthy portion and great way to clean out veggie drawer. Thanks.

  • I followed the suggestion of some reviewers and didnt seed nor peel the tomatoes. I blended them afterwards and it saved a lot of time as it was already thick so no need to simmer for one hour. I also used fresh celery instead of celery salt. OUT OF THIS WORLD I will NEVER buy canned tomato soup ever again

  • I used a 28oz can crushed tomatoes (sorry, its almost December), and halved the rest of the ingredients. I ran almost everything through the food processor, then cooked it. And to save on dishes, I melted the butter in the microwave, mixed the flour in, then threw that all in the food processor with the milk. I added it directly to the hot tomato base without cooking it first and it was fine. It made plenty for 3 adults and everyone loved it. I added tuna melts on the side and it made a great and simple weeknight meal.

  • Good soup but the onions were too strong for me. Maybe I will cut down to 1/2 cup next time I try this recipe.

  • Insanely good. I didnt change the ingredients but the order of cooking. I sauteed the onion and carrot in the butter/olive oil...About 1T of each. When soft I added 2T of flour cooked for about a minute. Added the chicken stock then tomatoes all the spices. I used tomatoes from my garden so I only used 1tsp of sugar and that was plenty you will need to adj that amt based on the sweetness of your tomatoes. Cooked for 35 min, let cool for a few min added 1 cup FF half and half then used the emersion blender until smooth. Super super good.

  • I followed the recipe as written. The flavor was good however I didnt like the use of the flour roux to thicken - it interfered with the fresh taste of the tomatoes.

  • Love this recipe I have been searching for a recipe that is similar to our local cafe and this is it. A few changes were made: No need to peel or seed tomatoes. After cooking tomatoes, carrots and onions, process them in a food processor and proceeded with the recipe. it was perfect

  • I rated it as a 5 star for a vegetable soup, but if youre looking for a traditional tomato soup (like grilled cheese sandwich and tomato soup) than this isnt quite it. As for the soup itself it was very yummy. We only use almond milk at our house and it still came out great. Made everything else exactly as directed.

  • Wonderful soup Thank you for sharing the recipe

  • Recipe Groupe selection 9/17/11. Being basically lazy, I just rough cut my tomatoes peels and all and added them to the pot with the onion and carrots, which I had grated in the food processor. I omitted the sugar because I felt the carrots would add the needed sweetness and added celery seed instead of celery salt. When this mixture had cooked down I put it back in the food processor until it was almost pureed. I didnt strain it at all because it was too thick. I didnt think it needed any salt but I added a healthy amount of fresh ground pepper and fresh basil and just a pinch of dry thyme and the garlic powder. It turned out so rich and satisfying we thoroughly enjoyed it. I will be hitting the farmers market again this week and if I can score another batch of ripe tomatoes, Ill make the base and freeze it for use on a cold winter night. Thanks, Shorecook, this is another simple but yummy classic.

  • I used canned tomatoes because they are not in season now and this soup was delicious. I cant wait to try with fresh tomatoes

  • Best tomato soup recipe I have found. Make this all the time in the winter to use the tomatoes that froze at the end of the summer

  • This was so much better than anything that comes from a canInstead of peeling, seeding, and chopping my tomatoes, I put them into the blender and made a tomato pure. I used 2 cups of homemade chicken broth (instead of canned), left out the sugar and used about 2 Tbsp of butter, maybe a little less.This soup was delicious, probably my new favourite homemade tomato soup.

  • Love this soup I made a few changes:1) left ou carrots2) used only 1 tsp salt3) used 1/2 cup of half and half instead of 1 cup milk4) used fresh basil5) left out celery salt and pepperand it was perfect for meThank you for the recipe

  • What a delicious tomato soup I used our own tomatoes from our garden and it was a big hit for the whole family I didnt change anything about it...Thanks Shorecook

  • Though I havent made too many fresh tomato soups, this one was certainly the best out of any I had tried. It was delicious, creamy, and sweet. I doubled the recipe and had plenty to share with others who also loved it. The only change I made was substituting the chicken broth with vegetable broth to make it vegetarian. Highly recommend this recipe

  • Great recipe. Simple to make and so good.

  • Fresh & delicious--used celery, garlic, carrots and fresh basil--did not peel Roma tomatoes and emersion blender made a nice, smooth ,delicious soup. Ready to make another batch

  • Excellent and EASY I didnt have carrots, so I left them out and it was still very good. My picky kids even dipped their grilled cheese sandwiches in it Will be making this again and again

  • This was a bit more labor intensive because I used frozen cherry tomatoes from my garden but the results were delicious. The only actual ingredients that I changed was to add a dash of liquid smoke to it and I think it made the flavor a lot richer and a little more complex. Excellent recipe. I will use this again with my frozen garden tomatoes.

  • My husband and I made this last night. First, if you have a vitamix or something similiar you wont need to peel and deseed the tomatoes. We just used the vitamix to liquify them, I cooked the carrot, garlic, and onion then threw them in with the tomatoes, made sure everything had a smooth texture then started cooking everything. The only thing I would suggest is waiting until its simmered a little while to do most of the seasoning. The longer it simmered the more flavor we got- it ended up being a little spicy from my heavy pepper hand but we still like it, and I will make it again.

  • I used canned tomatoes , love this soup

  • I skipped the peeling and seeding. I put the tomatoes, carrots and used fresh garlic instead of powdered in my Vitamix. My first time making fresh tomato soup. Excellent. Thinking next time Im going to make it with coconut milk and coconut half and half for a richer version. Would love to have garden fresh tomatoes year round.

  • Ive made this many times, and have frozen it also when making big batches. All I can say is, its wonderful. I generally use whole milk and ground celery seed in mine, just because that is what I have on hand all the time, without any notable difference in flavor.

  • I made my mom this soup because she was sick, and she loved it my mom persuaded my dad to try it, even though he heavily dislikes tomatoes, and I was suprised to find that he enjoyed it. I highly rate this recipe

  • This is excellent tomato soup. I saved this recipe this past summer while we were putting up our very large supply of tomatoes from our garden. I couldnt wait to make it. Well, tonight was the night. The only change I made was to use Lactose Free Whole Milk. Best creamy tomato soup ever Thanks Shorecook BTW, I love that theres carrot in it.

  • Very good, but needs a lot of tomatoes so depending on the season can be relatively expensive to make.

  • This was great.

  • This soup was so good and so much better than canned. The best part...its delicious and really isnt hard to make I roasted the tomatoes in the oven for about 10 minutes (broil) to allow for easy removal of tomato skins. Also, I used fresh basil instead of dried since thats what I had on hand. I used an immersion blender for a smooth texture. Other than the fresh basil, I made the recipe as written. Dont think Ill ever be able to buy canned tomato soup again in this house Thank you so much for sharing the recipe Shorecook

  • I tried this recipe earlier today. Im getting over the flu and was craving a hearty soup. I decided to make this recipe and it came out great. I ended up blending it afterwards for a creamy and smooth consistency.

  • This was pretty good. It reminded me a bit of the creamy tomato soup I have at a restaurant. I thought it was a bit heavy on the dried basil and black pepper, but otherwise the flavor was great. I didnt have celery salt, so I added a stalk of celery with the veggies. Personally, I thought the finely chopped carrots added an odd texture, and thought I should have pureed them instead. However, DH liked the texture. One thing is that I only got most of the tomato seeds removed. I didnt like having the few seeds that were in the soup, but thats my fault. Overall, it was a nice recipe, which I expected from Shorecook, and Im sure well try it again.

  • This has a good flavor. One thing I would absolutely do differently next time is to boil my onions and carrots for awhile because 30 minutes was not enough to fully cook my diced baby carrots, so even with an immersion blender there are tiny quite crisp bits in my soup, which I do not care for. I served this soup with ARs "Elvis Sandwich" but I think in the future I would just add the bacon on top of this soup and skip the rest of the side sandwich. Thanks for sharing your recipe

  • For anyone that needs to use tomatoes from the garden, this is the best recipe I have come across.First off, put whatever tomatoes you have in, do not have to be all the way ripe, can be soft, etc.. They all get pureed together, skin and all, I do squeeze out the seeds. I put 3-4 carrots in for color and sweetness vs the sugar. I also put in several fresh basil vs dried.I have made this recipe 3 times this week, in batches for freezing, as perfect for the winter months and easy take to work lunch.If you have the tomatoes, play with several batches to get where you like it. This can be more of a bisque then soup, which is perfect for Dinner guests. I do not not cook down the tomatoes as long as stated in recipe, as I like to keep as many nutrients in a dish as possible. I leave skin on, core and stem and just tear the pieces after I remove the seeds. Make it easy. Then once cooked down for abotu 10-15 minutes I blend the carrots, onion, garlic cloves and tomatoes together to a puree. Then proceed to the milk/flour step. Once reduced>>>PERFECT

  • It was really great, although more time consuming than anticipated. I did not choose to put carrot or onion in, but everything else was followed as written. It had a hard time getting my tomatoes seedless. I strained and saved the juice out first in a small mesh strainer. Then I strained the rest of the mixture in a colander to get the seeds to fall out but retain the tomato pieces. It worked reasonably well. The few seeds that remained did not affect the overall taste. I am also posting a picture: I may have added too much milk because its more bisque-like. But it was still tomatoey and delicious.

  • Best tomato soup Ive had

  • Y U M Its winter here so i used roma tomatoes from the grocery. Didnt peel or seed-just put them in the food processor to slice and followed recipe. added a little bit of Boursin cheese to melt in at the end. DELISH

  • Made this for the Recipe Group and it was delicious I was only making this for myself so I basically just eyeballed the ingredients. I used some tomatoes I had peeled chopped and froze from my garden this last spring. Loved the addition of the carrot, which Ive never had in tomato soup. Mine only needed about 25 minutes to thicken since I cut it back so much. Wonderful tomato soup ;)

  • Yep A winner for sure I had almost enough fresh tomatoes but had to open one can of chopped. Instead of using 2% milk I used heavy cream. Actually I dont even like tomato soup but I had never had any kind but canned. Now I can say I like tomato soup. I used my brand new immersion blender to make this really smooth. Definitely will make this again

  • Made this last night with fresh veggies from the farmers market sooooooo good Going to make a triple batch to freeze next weekend.

  • I just made two gallons of this soup (actually, its still reducing on the stove) and its fantastic. Hardly changed a thing except using fresh garlic. Love it. Thank you.

  • Ive made this recipe several times and it is always a big hit in my household. Fresh ingredients make a big difference. I sub the celery salt and garlic powder for the real thing - 2-3 stalks of celery and garlic to taste (at least 6 cloves in my kitchen). Last time, I ran out of tomatoes around 5 1/2 cups, so I replaced the rest with some broccoli. This was a surprisingly wonderful addition Going forward, I dont think Ill ever forget to have a bunch of broccoli on hand for this one.

  • It was amazing I will use it every time I fresh tomatoes in abundance. Thanks for a new stapler

  • Totally loved this We had a bunch of different kinds of tomatoes in our garden and I used them up in this soup. It was easy to make and it did NOT taste like tomato sauce :)

  • Excellent I dont usueally follow a reciepe for soup but I did for this one. Well almost. To make it easier to skin the tomatoes I qauartered them taking out the stems, put in a pot and cooked them down. I then put it through a food mill keepping the skins and the seeds back. I then measured the tomatoes and contingued with the reciepe. It was great.

  • Hs and loved it. Best weve ever tasted Five stars

  • I thought this was really good I made it with almond milk instead of milk (we dont do milk) and veggie broth, and it was delicious For the basil, I picked basil from our garden, and the tomatoes were from our garden as well.

  • Absolutely delicious, fresh flavor

  • I made this today, and I love it I doubled the recipe to make 4 pint jars full. The flavor is wonderful. I used tomatoes and carrots from my garden, and as some other people suggested, I added a bit of minced green pepper (also from the garden).My only comment is that it took longer for the carrot to get soft, so I cooked it for an hour instead of a half hour.The result is a delicious, flavorful soup.

  • Excellent The only extra step we added was to blend the soup prior to serving.

  • This soup is fantastic The only change I made was to use celery seed and garlic salt instead of celery salt and garlic powder because that is what I had. Best tomato soup I ever had. It took longer to prep because I used smallish tomatoes.

  • This was so GOOD Substitutions I made, three cans of petite diced tomatoes (since it is off-season and tomatoes are expensive), 1/2 tsp extra basil, and vegetable stock in place of the chicken broth to accommodate a vegetarian diet. I was scared the canned tomatoes would ruin the soup but it was wonderful Thanks for the recipe

  • I did blend it after it was done and it had great flavor. It could have used a bit less salt after all was said and done, maybe its because I didnt use reduced sodium broth. I also used canned tomatoes with a bit of the liquid drained and it was the right consistency. I will definitely make this again, its got such a full flavor and even though the ingredients are simple, it doesnt need anything else.

  • DELICIOUS wont ever need another tomato soup recipe

  • Delicious. I shared with a few friends and they all asked me for the recipe.

  • YUMMY I did modify some. I sauteed the onion, garlic, carrot, and fresh basil in butter. I then added a 1/2 quart of chicken broth, along with sea salt and pepper. I used 2- 28oz. of Dei Fratelli tomatoes (stewed) after adding tomatoes and heating I added the milk along with corn starch. Soooooo GOOD

  • This was my first attempt at tomato soup. Great recipe--very fresh tasting I will definitely make this again. I used beefsteak tomatoes, and followed the recipe pretty much. I ended up with about 8c of tomatoes. I did put fresh garlic in with step 1, used low sodium/fat free broth, skim milk, omitted the sugar and used celery seed (doesnt need more salt) and fresh basil toward the end. It was delicious. It makes quite a bit of soup. Prior to step 2 I put it in the blender and pulsed for a minute or two--not too much as I prefer my soups to be somewhat textured (for lack of a better word) or chunky.

  • EVERYBODY LOVED IT

  • This soup is delicious My 3 year old kept asking for more - and he *thinks* he doesnt even like tomatoes I use whatever milk I have on hand and I cut down on the salt because I am sensitive to it. I also use fresh basil instead of dry. I have been looking for a tomato soup recipe that doesnt taste like spaghetti sauce for so long, now Ive found it

  • Loved it. I did use 5 cans of diced tomatoes and fat free milk since thats what I had on hand, and 2 tbsp frozen basil from last falls harvest. At the end I transferred it to the blender in small (2-3 cup) batches and got a nice smooth puree out of it.

  • This was a delicious way to use tomatoes out of the garden. We froze the soup to eat on a cold winter day without the milk as a review suggested. We made it the other day and added the milk when we had heated the soup. My only suggestion is to freeze in smaller batches if you are only feeding a couple people at a time.

  • This soup was fantastic. I made some adjustments as follows: I used about 4 cups of tomatoes, 3/4 cup carrots, 3/4 cup of onions, 1 cup of chicken broth, 1 1/2 tb of pure sucuant, couple twists of salt, 3 tb of butter, 1 cup of 1% milk, 3tb of whole wheat flour, shakes of dried basil, shakes of black pepper, shakes of garlic powder and garlic salt. I needed to get rid of some other vegetables, so I added fresh spinach and a handful of cilantro in it. This cooked faster because I used less tomatoes, it was awesome I will def cook this again.

  • The first time I made this soup I used roma tomatoes and orange grape tomatoes. It made the color different, and really sweet, so I did not add sugar. Love the chunky texture better. I did add some basmati rice and rainbow chard. Soooo yummy with some cheesy biscuits. I am making it again today, and adding a lot more veggies, the last of my corn, green beans, gypsy peppers, zucchini, and chard. And Im using the BIG pot, gonna want to put some away for later.

  • Fresh, tasty easy to make. Used my immersion blender because I was too lazy to peel the tomatoes and tasted great.

  • My friend introduced me to this awesome recipe. When I said I just had to have that recipe she told me it was on All Recipes. Best tomato soup EVER and I typically dont care for soup. Used canned tomatoes because they arent in season now, not to mention its super easy using canned tomatoes.

  • It was good and fresh. Next time I make it, though, Im going to totally blend the tomatoes and onions in my Cuisinart. Needed to be a smoother texture than it was.

  • Yum This recipe is so yummy and easy. I only made it because my husband wanted homemade tomato soup but I loved it too We followed the recipe almost exactly but our toms were pureed and frozen and we didnt use carrots. It was delicious the second and third day too. This recipe is a keeper, thanks shorecook

  • This soup is the best. No changes needed. Especially good with garden fresh or frozen tomatoes

Source: Jersey Fresh Tomato Soup

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