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Fresh Cream of Tomato Soup Recipe

Fresh Cream of Tomato Soup Recipe

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. YIELD:4-6 servings


  • 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


  • 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.

Nutritional Facts

1 cup: 305 calories, 23g fat (14g saturated fat), 75mg cholesterol, 1131mg sodium, 22g carbohydrate (13g sugars, 4g fiber), 5g protein.

Reviews for Fresh Cream of Tomato Soup

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Mizzoo57 User ID: 3733851 255163
Reviewed Oct. 8, 2016

"This is the best tomato soup I have ever made or eaten. It is delicious! If you wanted to make it with canned tomatoes, 3 lbs fresh = 4 cups"

AggieJJ User ID: 8523706 232197
Reviewed Sep. 2, 2015

"I did not care for the thyme flavor(-personal preference) otherwise it was excellent"

Rabid_Monkey202 User ID: 5374101 221230
Reviewed Feb. 23, 2015

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

dlyn9smith User ID: 1866642 220728
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."

meliss.beyer User ID: 7101887 19426
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."

catgrl_22 User ID: 5204580 74844
Reviewed Sep. 3, 2013

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

mokeefe62 User ID: 5710388 46381
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."

kwloan User ID: 2122513 15242
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!"

kwloan User ID: 2122513 48376
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."

JodiLB User ID: 1362822 45506
Reviewed Apr. 21, 2011

"My husbands favorite."

nanbechert User ID: 5542072 48374
Reviewed Oct. 29, 2010

"Yummy! I don't care if it has heavy cream in it. That's what makes it taste special. Mmmmm. Perfect with a three cheese grilled cheese sandwich ."

adoppermann User ID: 3353455 20901
Reviewed Jul. 25, 2010

"This is the best tomato soup ever! I made it and froze it. Then thawed it , cooked it and added the cream. Great on a cold winters day with a grilled cheese!"

Anniel1 User ID: 607439 202173
Reviewed Nov. 4, 2009

"I used 2 large cans of tomato soup. Instead of water, I used a can of chicken broth, and chopped cooked mushrooms, and a can of diced tomatoes. My friends loved it."

MIChick User ID: 4269169 45180
Reviewed Sep. 21, 2009

"Yummy & easy to put together. Great way to use up all those extra fresh tomatoes. Hubby said it was too good to put in the freezer. I did put it in the blender after adding the flour mixture as we like our tomato soup creamy."

meadowlarks User ID: 1731792 43179
Reviewed Sep. 7, 2009

"Yes, this will freeze nicely if you thaw it out and then add the cream. It is very similar to a recipe I have used for years."

lizchristian User ID: 3770049 15239
Reviewed Sep. 6, 2009

"Would this freeze or can well, if you waited to add the cream?"

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