My tomato plants took off. They produced very nicely for me this year and I am very thankful! I have made ketchup, salsa, and spaghetti sauce. Those were all from ziplock bags of frozen tomatoes.

My deep freeze is still nicely stocked with frozen tomatoes so more sauce will still be made, but I needed to do something with fresh tomatoes. So I found a couple of recipes for Tomato Soup and adapted them.

Now my loves can be picky eaters, so they don’t like green stuff in their tomato soup. So no extra seasons are in this soup. I also do not add salt and pepper to mine. I let each person salt and pepper to their own taste.

The great thing about this recipe it is freezes beautifully! I save my in personal size ziplock bags as well as family amounts. That way a quick-lunch for me or dinner for the family is not hard to do! Also freezer bags of soup are a lot smaller than gallon bags of frozen tomatoes.

So I start with olive oil, onions, carrots, and garlic. Cook on medium until tender.

Then I add the tomatoes and chicken broth. Bring it to a boil and then turn down the heat cover and simmer for at least 15 minutes. Then I use my stick blender and blend until smooth.

At this point I pour in a cornstarch slurry and allow about 4 minutes for the soup to thicken. Once thickened I add my milk and cook about 3-4 minutes more before serving. We enjoy our tomato soup with grilled cheese, cheez its, goldfish, or mac and cheese. All great pairings.

Creamy Tomato Soup

2 TBSP Extra Virgin Olive Oil
1 Medium Onion
1/2 Cup Diced carrots
1 Large garlic clove
3 Pounds Fresh Tomatoes
1 Cup Chicken Broth
1 TBSP cornstarch
1/2 Milk
Salt and Pepper to taste.

In a stock pot on Medium heat, add Olive oil, onion, carrots, and garlic. Cook until tender. stirring often.

Add fresh tomatoes and chicken broth. Bring to a boil, then reduce heat cover and simmer for at least 15 minutes. Using your stick blender, blend soup until smooth.

Add cornstarch to cold water and make a slurry. Then add the slurry to the soup while stirring. Allow soup to thicken for 4 minutes. Once it has thickened add your milk. allow whole thing to heat through for about 3 minutes. Salt and pepper to taste.


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