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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

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4.5 14
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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
   (11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 23, 2015

"Meh. It tastes different from the canned stuff, but not necessarily "better." Good way to use tomatoes, though."

MY REVIEW
Reviewed Feb. 17, 2015

"I was looking for a tomato soup using tomatoes from my garden and heavy cream. I had already made spaghetti sauce from the tomatoes I have frozen from my garden, and I realized that the first 9 ingredients were my spaghetti sauce. So I used 4 cups of my sauce thawed, brought it to a boil and added flour/broth mixture to thicken it. I did add about 1/2 cup more broth after the thickener. I followed the recipe after that, and my husband told me it was a keeper. We paired it with a grilled cheese sandwich, and it was great on this cold and snowy winter day."

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."

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