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Fresh Tomato Cream Soup Recipe

Chunks of tomato and celery float in a rich broth in this deliciously different soup. Red pepper flakes add a bit of zip.—John Brink, Harrison, South Dakota

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Fresh Tomato Cream Soup Recipe

Prep: 30 min. Cook: 30 min.

Yield: 9 Servings

30 30 60

Ingredients

8 cups chopped fresh tomatoes
2 teaspoons chicken bouillon granules
1-1/4 teaspoons salt
1/2 teaspoon pepper
2 celery ribs, finely chopped
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
6 tablespoons butter, divided
1/4 cup all-purpose flour
6 cups milk, divided

Directions

In a large saucepan, simmer tomatoes, bouillon, salt and pepper for 30 minutes.
Meanwhile, in a skillet, saute celery, onion, garlic and pepper flakes in 2 tablespoons butter until tender; add to the tomatoes.
In another saucepan, melt the remaining butter; stir in flour until smooth. Gradually add 2 cups milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add tomato mixture. Stir in the remaining milk; heat through (do not boil). Yield: 9 servings.

Editor's Note: Tomatoes can be peeled if desired.

Nutritional Facts 1 serving (1 cup) equals 221 calories, 14 g fat (8 g saturated fat), 43 mg cholesterol, 694 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Fresh Tomato Cream Soup in Taste of Home December/January 2002, p53

Thickening Cream Soups

Mashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you reach the desired consistency. —Teri Lindquist, Gurnee, Illinois

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Fresh Tomato Cream Soup

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Reviewed on Feb. 03, 2013 by mblinder

Really good, will make again.

Reviewed on Jan. 10, 2013 by mblinder

This was very good soup! I put the tomato veg. mixture in the blender after it cooked, to make a smoother soup. Also added a little thyme, basil, and cumin. So warming and tasty!

Reviewed on Oct. 06, 2010 by suebell08

I added 2 cans of stewed tomatoes as I didn't think it was tomatoey enough. I didn't peel the tomatoes, I will next time.