Cooking Fresh: Fresh Tomato Soup - July 2015 | The Old Farmer's Almanac

Cooking Fresh: Fresh Tomato Soup

Photo Credit
Lauren Tyner
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For the last two years of my life, I’ve been a full-time farmer. I’ve dug potatoes by hand in both 100 degree weather as well as under a foot of snow. Underrated veggies like kohlrabi and parsnips have become staples in my kitchen, and although I stay away from most meat, the occasional strip of sustainably raised bacon does indeed find its way to the frying pan.

The best part about being a diversified farmer is that you eat SO. WELL. I have never eaten so well in my life, and I never really expect to again. Everything was literally harvested THAT DAY, nothing was flash frozen, safety sealed, or sprayed with who knows what kind of pesticide. And since I personally sweat the sweat and bled the blood to produce my veggies, I felt more appreciative of my food.

But it turns out, even if you’re not a farmer, you can still eat like one! Thank you, farmer’s markets! Here’s a meal that can be entirely sourced from your local market, your own garden, or your gracious gardening friends, which is why I am in love with this recipe!

So thank your local soil, thank your lucky stars, and thank Cooking Fresh Magazine for bringing us this absolutely delicious Fresh Tomato Soup recipe!

Fresh Tomato Soup
(from page 30 of Cooking Fresh with The Old Farmer’s Almanac)

¼ cup (½ stick) butter
½ cup coarsely diced celery
¼ cup minced onion
3 medium potatoes, peeled and chopped
3 medium carrots, peeled and chopped
4 large tomatoes, peeled, seeded, and coarsely cubed
6 cups chicken or vegetable stock
1 tablespoon brown sugar
1 bay leaf
½ teaspoon dried marjoram
½ teaspoon dried tarragon
salt and pepper, to taste
1 cup heavy cream

(I never thought I’d eat this well again, but I proved myself wrong!)


  • In a large stockpot, melt the butter over medium heat.
  • Add the celery, onion, potatoes, and carrots and sauté, stirring frequently, for 5 minutes, or until lightly browned.
  • Add the tomatoes, stock, brown sugar, and herbs, and lower the heat to simmer, covered, for 1 hour.
  • Remove the bay leaf. Set aside for 10 minutes to cool.
  • In a blender or food processor, purée the mixture in batches. Season with salt and pepper.
  • Just before serving, add the cream and stir to incorporate. Serve hot or cold.
  • Make ahead: This soup can be prepared up to the purée stage, covered, and refrigerated for 4 days or frozen in an airtight container for 3 months.

(So. Good.)

This soup is easy to make, and it’s packed with flavor. All of the other fresh veggies give the soup some serious body, and it just feels healthy. Because good food should be good for you. Enjoy!

For more great recipes like this, get your copy of Cooking Fresh here!