The Walden Effect: Farming, simple living, permaculture, and invention.

Farmstead tomato soup

Tomato soup

We love harvest catch-all soup, but sometimes eating it endlessly in the winter gets a little old. So I decided to expand our repertoire this year to include a second soup --- farmstead tomato.

Tomato and basil soupOur new soup includes:

  • 1 gallon of fresh tomatoes (which squeeze down to about half a gallon of tomato mush)
  • 6 cups of chicken stock
  • 6 onions
  • 6 cloves of garlic
  • 1/2 to 1 cup of fresh basil leaves
  • 1 cup of fresh goat milk
  • salt, pepper, and honey to taste

The soup is almost too easy to make. I cut tomatoes into large chunks while topping them and removing spots (leaving skin and seeds in), then squeeze the result with my hands to assist the break-down process.

After adding the chicken stock, onions, and garlic, I simmer for about an hour and a half. Then I cool the soup for about half an hour before adding the basil and blending it in well with an immersion blender.

Finally, I pour in the milk and add salt, pepper, and a bit of honey (more sweetening if the tomato plants are blighted, less if they're not).

The result is about a gallon of deliciously creamy tomato soup with every ingredient except the salt and pepper coming straight from the farm. Enjoy!

Anna Hess's books
Want more in-depth information? Browse through our books.

Or explore more posts by date or by subject.

About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.

Want to be notified when new comments are posted on this page? Click on the RSS button after you add a comment to subscribe to the comment feed, or simply check the box beside "email replies to me" while writing your comment.

Nice recipe. If you have a Hand Blender (immersion blender) then may I suggest the following: Boil water and throw the tomatoes in there until the skins start to separate. Immediately take the tomatoes out of the boiling water and throw them into ice water (if you have it) or cold water, to cool them down. The skins will peel off easily. Take the resultant mass and put them in a bowl and use the hand blender to puree the whole mess, seeds included. You now have tomato stock you can use for soup, sauce, whatever... and you can can it as well for future use.
Comment by Nayan Tue Aug 9 09:15:17 2016
Save some from the freezer for me to taste for you!! Sounds marvelous!
Comment by Jayne Tue Aug 9 09:29:39 2016

Hi Anna and Mark,

Sound very nice.


Comment by John Tue Aug 9 15:00:04 2016
Jayne --- I'll definitely cook you up a pot while you're here next week. You may have to remind me, though. Looking forward to your visit! :-)
Comment by anna Tue Aug 9 20:30:25 2016
Would you suggest freezing this? Or would you freeze the soup minus the milk and then add it later? Looks wonderful.!!
Comment by Donna Thu Aug 11 09:41:19 2016

profile counter myspace

Powered by Branchable Wiki Hosting.

Required disclosures:

As an Amazon Associate, I earn a few pennies every time you buy something using one of my affiliate links. Don't worry, though --- I only recommend products I thoroughly stand behind!

Also, this site has Google ads on it. Third party vendors, including Google, use cookies to serve ads based on a user's prior visits to a website. Google's use of advertising cookies enables it and its partners to serve ads to users based on their visit to various sites. You can opt out of personalized advertising by visiting this site.