Fresh Tomato Soup Recipe

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When tomatoes are in season, my family knows they can expect to see this soup on the dinner table. It tastes better than any store-bought soup.—Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups water
  • 6 medium tomatoes, peeled and diced
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1-1/4 cups) equals 188 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 1022 mg sodium, 19 g carbohydrate, 3 g fiber, 3 g protein.


  1. In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil.
  2. Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf. Yield: 4 servings.
Originally published as Fresh Tomato Soup in Taste of Home June/July 1994, p41

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Reviewed Aug. 1, 2014

"I have had this recipe in my box for years. I made a note to use milk instead of water to make it more of a tomato bisque."

Reviewed Sep. 17, 2010

"I used basil instead of time and cut the butter in half and added a splash of olive oil. It was very good."

Reviewed Oct. 25, 2009

"I like my tomato soup creamy, so after taking out the bay leaf I poured it in the blender and it came out very creamy."

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