Garden Fresh Tomato Soup


Garden Tomato Soup

This is our first year growing a garden other than previous years where we had a few vegetables planted in pots on our patio. Not really knowing what we were getting into, we have been amazed with our harvest. We’ve enjoyed an abundance of cucumbers, zucchini, yellow squash, herbs, kale, eggplant, peppers, onions, cantaloupe and tomatoes.

Just a few weeks ago the tomatoes started getting ripe. Oh the tomatoes! I didn’t know they could taste so sweet picked right off the vine! Our last trip I picked 13 large tomatoes and a huge bowl full of cherry tomatoes. And that’s on top of the ones I still had left from a week before! After I gave a bunch to family and neighbors, I still had a few large ones and a container of cherry tomatoes left. Not wanting to waste the beautiful produce that we’ve gotten, I decided to whip up a tomato soup.

The weather was rainy here that night and even though it’s still really hot outside, soup just felt right with the rain pouring down. Something about rainy weather makes me want to curl up on the couch with something hot in my belly. This tomato soup was really simple and allowed me to use up all the items that have been growing in the garden that I didn’t know what to do with. I plan to make a few more batches of this on our next harvest and freeze it for the winter and easy lunches once the hectic school year starts.

Garden Fresh Tomato Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
Use up your garden tomatoes, veggies and herbs in this easy, delicious recipe!
  • ½ onion, sliced
  • 1 carrot, roughly chopped
  • 1 T olive oil or coconut oil
  • 1 cup zucchini, cut into 1 inch chunks
  • 4 cloves garlic, roughly chopped
  • 32 oz vegetable broth
  • 5 tomatoes, seeded, roughly chopped, and liquid removed
  • 2 T lentil flour (process about 1 cup of dry lentils in a food processor or blender to form a flour. Store the rest in your pantry to thicken other recipes)
  • Large handful of basil, roughly chopped
  • ¼ cup fresh parsley, roughly chopped
  • 1 sprig of rosemary
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup cannellini beans, rinsed
  1. Add oil, onion, carrot and zucchini to a soup pot and turn to medium heat.
  2. Saute for about 10 minutes.
  3. Add garlic and saute for one minute more.
  4. Add vegetable broth, tomatoes, lentil flour, basil, parsley, rosemary, salt and pepper.
  5. Let simmer for about 20 minutes.
  6. Add the beans and simmer for about 5 minutes more.
  7. Remove from heat and blend until desired consistency, I like mine somewhat chunky.
  8. Pour back into pot and heat again on low until ready to serve.

What’s your favorite rainy day meal?

If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

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