Show Subscription Form




Fresh Tomato Cream Soup Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES: 9 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Fresh Tomato Cream Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT