Fresh Tomato Cream Soup Recipe

5 2 3
Publisher Photo

Fresh Tomato Cream Soup Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.

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

Nutritional Facts

1 cup: 221 calories, 14g fat (8g saturated fat), 43mg cholesterol, 694mg sodium, 19g carbohydrate (13g sugars, 2g fiber), 7g protein.

  • 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
  1. In a large saucepan, simmer tomatoes, bouillon, salt and pepper for 30 minutes.
  2. Meanwhile, in a skillet, saute celery, onion, garlic and pepper flakes in 2 tablespoons butter until tender; add to the tomatoes.
  3. 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.
Originally published as Fresh Tomato Cream Soup in Taste of Home December/January 2002, p53

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dinglefritz User ID: 3129013 83387
Reviewed Jul. 27, 2013

"I've been making this soup since the day I got the magazine issue that it originally came in. It's awesome. I use Better than Bouillon Paste instead of regular granules (less salt, more flavor). I also add a little extra onion. A few shakes or oregano and thyme are the only things I add. Everybody I've ever fixed this soup for absolutely loves it!"

MY REVIEW
suebell08 User ID: 1820843 33529
Reviewed Oct. 6, 2010

"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."

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