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Homemade Tomato Soup

Two Stars Guiding Stars
  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    45 minutes


1 tablespoon olive oil
2 stalks celery, chopped
1 medium Onion, chopped
1 each garlic clove, whole
3 lbs tomatoes, chopped (or 2 28-oz. cans diced tomatoes with juices)
1 cup water
2 tablespoons butter
2 tablespoons Flour
2 tablespoons basil, minced
Homemade Tomato Soup


1. Heat oil and saute celery, onion and garlic in heavy-bottomed pot until translucent. Add garlic clove, tomatoes and water and bring to a boil. Reduce heat to low and simmer, covered, about 30 minutes.
2. Strain into a bowl (or use a food mill). Rinse and dry soup pot and return to burner. Melt butter over low heat and add flour; cook until just bubbling, being careful not to burn the roux.
3. Return tomato mixture to pot, add basil, and cook over medium-low heat until soup has thickened a bit (about 10 minutes). Season to taste with salt and pepper.


Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 185 kcal (9%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 11 g (55%)
Cholesterol 16 mg (5%)
Sodium 71 mg (2%)
Total Carbohydrates 26 g (8%)
Dietary Fiber 10 g (40%)
Protein 9 g (15%)
Vitamin A 3264 IU (65%)
Vitamin C 51 mg (85%)
Calcium 75 mg (1%)
Iron 8 mg (13%)