There’s nothing quite like a bowl of warm garden tomato soup to make you feel at home — especially when it’s made with fresh tomatoes, garden vegetables, and herbs you love. In this recipe, you’ll sauté aromatic garlic, celery, carrots, onions and zucchini in butter before simmering them with pureed tomatoes, basil, marjoram, and spices. After a good simmer and a touch of cream or half-and-half, you’ll have a rich, comforting soup that’s perfect for chilly nights, family meals, or dipping crusty bread. This version is easy to follow and turns everyday ingredients into something special.

Ingredients

• 1/2 cup (1 stick) butter

• 1 clove garlic, chopped

• 1 cup grated celery

• 1 cup grated carrot

• 1 medium onion, grated

• 1 cup grated unpeeled zucchini

• 1/4 cup flour

• 1 pound fresh tomatoes, peeled and pureed

• 2 tablespoons brown sugar

• 1 tablespoon chopped fresh basil

• 1 teaspoon marjoram

• 1 bay leaf

• 4 cups chicken broth

• 1 teaspoon paprika

• 1/2 teaspoon curry powder

• Salt and freshly ground pepper, to taste

• 1/2 cup half-and-half

To Prepare

Step 1: Saute garlic, celery, carrot, onion and zucchini in butter.

Step 2: Stir in flour, tomatoes, brown sugar, basil, marjoram, bay leaf, chicken broth, paprika, curry, salt and pepper and simmer for 30 minutes.

Step 3: Remove bay leaf, stir in half-and-half and serve.

SERVES: 16

Enjoy this garden tomato soup hot with a side of crusty bread or a grilled cheese sandwich for a satisfying meal that your whole family will love. It’s simple to make, full of fresh flavor, and perfect any time you want something warm and comforting. Try it again with your favorite herbs or toppings next time to make it your own.