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Fresh Tomato Cream Soup

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


  • 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


  • 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).
Editor's Note: Tomatoes can be peeled if desired.

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  • dinglefritz
    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!

  • suebell08
    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.