Fresh Cream of Tomato Soup Recipe
- 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.
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
"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"
"I did not care for the thyme flavor(-personal preference) otherwise it was excellent"
"Meh. It tastes different from the canned stuff, but not necessarily "better." Good way to use tomatoes, though."
"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."
"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."
"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!"
"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."
"My husbands favorite."
"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 ."
"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!"
"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."
"Would this freeze or can well, if you waited to add the cream?"