Fresh Tomato Soup

Here is a tried and true recipe for tomato soup from a healthy recipe book by Bonnie Stern. Bonnie is a fellow Canadian and her recipe book has been approved by the Heart and Stroke Foundation of Canada! I use Roma tomatoes as they are the most flavorful, and sun-dried tomatoes packed in oil are better because their flavor is more robust.

Makes 6 servings


  • 2 tsp olive oil
  • 1 clove garlic, finely chopped
  • 1 onion finely chopped
  • ¼  cup chopped sun-dried tomatoes
  • 4 lbs ripe tomatoes coarsely chopped
  • 1 cup vegetable or chicken broth
  • 1 tsp sugar
  • salt and pepper to taste



  1. Heat oil in large sauce pan. Add garlic and onion and cook on low heat for about 5 minutes, or until tender and fragrant.
  2. Add sun-dried tomatoes, fresh tomatoes, stock and sugar. Bring to boil. Reduce heat and simmer for about 15 minutes.
  3. Puree soup in food processor or blender. Return to heat and season with salt and pepper to taste.
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