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Fresh Cream of Tomato Soup Recipe
Fresh Cream of Tomato Soup Recipe photo by Taste of Home

Fresh Cream of Tomato Soup Recipe

Publisher Photo
This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 4-6 servings

Ingredients

  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 3 pounds fresh tomatoes, peeled, seeded and chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth, divided
  • 1 cup heavy whipping cream

Nutritional Facts

1 serving (1 cup) equals 305 calories, 23 g fat (14 g saturated fat), 75 mg cholesterol, 1,131 mg sodium, 22 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth.
  2. Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately. Yield: 4-6 servings.
Originally published as Fresh Tomato Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p29

Nutritional Facts

1 serving (1 cup) equals 305 calories, 23 g fat (14 g saturated fat), 75 mg cholesterol, 1,131 mg sodium, 22 g carbohydrate, 4 g fiber, 5 g protein.

Reviews for Fresh Cream of Tomato Soup

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 24, 2014

"This soup was nice and creamy. I liked that the tomatoes weren't blended but still chunky. It was very simple to make, the hardest part was peeling the tomatoes. I paired this with the Italian grilled cheese sandwich."

MY REVIEW
Reviewed Sep. 3, 2013

"Best tomato soup we've had. I pureed the soup with immersion blender and it was wonderful!"

MY REVIEW
Reviewed Nov. 3, 2012

"I made this according to the directions except I added garlic with the onion when I sauted in the butter. It was excellent! I froze it in containers (with the cream added) and it was as good as when I made it fresh."

MY REVIEW
Reviewed Jul. 20, 2012

"This soup is great!! I have made it per the recipe (though I use half and half instead of heavy cream) several times, but just bought a food mill yesterday - so skipped the up front peeling and seeding the tomatoes - just coarsley chopped them - cooked - then put through the mill - quick and easy!! When I am planning to freeze batches of this, I just prep through the tomato cooking phase, then bag and freeze - to save on freezer space. Then, in the middle of winter when I want a wonderful soup, I thaw it, and finish the prep where I left off. Since the time consuming part is already done, this makes for a quick meal and is delicious. So much better than canned or boxed soups!"

MY REVIEW
Reviewed Jul. 27, 2011

"This was my first attempt to make home made tomato soup and it was great!! Due to the tomato prep, I would say it took more like 30 min. to put together, but worth it! I had a lot of tomatoes to use up from the garden, so was happy that this used 3# of them. I think that I will make another batch and freeze it after it is cooked, but before the cream is added. Then when I want to serve it, I will simply thaw and warm it, add the cream and voila! It'll be like summer in the middle of winter. Also - I used 1/2 and 1/2 instead of heavy cream - that is what I had on hand, and also makes it lighter, but still tasty and creamy."

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