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When the tomatoes are bountiful at the Farmer’s Market- or the backyard- it’s time to make tomato soup! Adding a big handful of microgreens, a touch of honey, and a taste of balsamic vinegar turns this staple into a gourmet feast. My favorite microgreens in this recipe is a mixture of pea, sunflower, buckwheat, and radish.

Fresh garlic makes all the difference in this recipe, and garlic scapes can also be used to give it a slightly different nuance.

When I need this to be gluten free I use corn starch as a thickener. Flour can be used instead of the cornstarch- just double the amount.

Fresh Tomato-Microgreen soup

A full-flavored, gourmet version of an old favorite!
Course Soup


  • 1 tbsp Olive oil
  • 1/2 cup Chopped Onion
  • 2 Cloves minced fresh garlic
  • 5 cups chopped tomato
  • 2 cups vegetable or chicken broth
  • 2 tbsp butter or margarine
  • 1 tbsp corn starch (or 2 tbsp flour)
  • 2 tbsp honey
  • 1 tsp Balsamic vinegar
  • 2 cups microgreens- pea, sunflower, radish loosely packed- about 3 ounces
  • 1-1.5 tsp Salt


  • Heat olive oil in a largepot, and cook onions and garlic until just tender, but not browned. Add choppedtomatoes, honey, and chicken broth and simmer for 20-25 mins.
  • Remove from heat and add vinegar, salt and pepper, and microgreens. Use an immersion blender or regular blenderto carefully puree the mixture.
  • In a separate smallskillet, melt butter and add the corn starch, cooking on low until thickened. Whisk1 cup of the pureed soup slowly into the cornstarch mixture until it is smooth.
  • Stir the cornstarch mixture into the stockpot and keep on low 15 minutes to allow theflavors to meld. Season to taste.
  • Servewith a dollop of sour cream and/or parmesan cheese if desired.
Keyword Microgreens, Soup, Tomatoes

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