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Fresh Cream of Tomato Soup

 Fresh Cream of Tomato Soup
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.
4-6 ServingsPrep: 10 min. Cook: 45 min.

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

Directions

  • 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.
  • 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.

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Fresh Cream of Tomato Soup (continued)

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.