Melanie's Garden-Tomato Soup


"In June 1999, Cooking Light readers Melanie and Buddy Colvin gave us an inside look at their expansive vegetable garden. They also shared some of its bounty in this pure, uncomplicated soup, full of vine-ripe tomatoes and fresh herbs."


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Original recipe yields 5 servings


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  1. Heat olive oil in a large saucepan over medium heat. Add the onion, oregano, thyme, and garlic; cook 4 minutes, stirring frequently. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil. Reduce heat; simmer 15 minutes.
  2. Place half of soup in a blender or food processor; process until smooth, and pour into a bowl. Repeat procedure with the remaining soup. Serve warm or chilled. Sprinkle with fresh basil, if desired.
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  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 81 (29% from fat); FAT 2.6g (sat 0.4g, mono 1.4g, poly 0.5g); PROTEIN 2.3g; CARB 14.6g; FIBER 2.9g; CHOL 0mg; IRON 1.3mg; SODIUM 140mg; CALC 29mg
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  1. 9 Ratings


This was a wonderful tomatoe soup recipe. I did'nt blend the second batch to have some "chunky" pieces in the soup.I also added 1/2 cup sherry to replace the 1/2 cup water in the amounts of wate...

Wonderful fresh taste, very flexible recipe. I used vegetable broth instead of water to add a bit more richness. Great for add-ins: garbanzo beans, cooked rice, cooked pasta, thinly sliced qua...

Nice and easy - some wine or veggie stock would make a nice substitute for the water. I might puree half, just because the texture is nice. If you are feeling the lack of sugar, just be aware ...