Garden Tomato Soup

Simple Tomato Soup

Tomato Vegetable Soup

Garden Vegetable Soup

Heirloom Tomato Soup

Fresh Corn and Tomato Soup

Old-Fashioned Tomato Soup

Fresh Cream of Tomato Soup

Quick Tomato Soup

Chicken Vegetable Soup with Tomatoes

Fresh Fruit Soup

Homemade Creamy Tomato Soup

The Best Ever Tomato Soup

Flavorful Tomato Soup

Garden Vegetable & Herb Soup

Home Dishes & Beverages Soups Cream Soups

Garden-Fresh Tomato Soup

Name: Garden-Fresh Tomato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 1/2 cup butter; 2 tablespoons olive oil; 1 large onion, sliced; 2 sprigs fresh thyme; 4 fresh basil leaves; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2-1/2 pounds diced fresh ripe tomatoes; 3 tablespoons tomato paste; 1/4 cup all-purpose flour; 3-3/4 cups chicken broth, divided; 1 teaspoon sugar; 1 cup heavy whipping cream; CROUTONS:; 8 slices day-old french or Italian bread; 1 large garlic clove, sliced lengthwise; 2 tablespoons olive oil

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 40 min.

Makes

8 servings

Updated: Oct. 13, 2022

Nothing is better on a cool day then hot soup. This recipe is one of my family's favorites.—Charlotte Goldbery, Honey Grove, Pennsylvania

Garden-Fresh Tomato Soup Recipe photo by Taste of Home

Ingredients

1/2 cup butter
2 tablespoons olive oil
1 large onion, sliced
2 sprigs fresh thyme
4 fresh basil leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2-1/2 pounds diced fresh ripe tomatoes
3 tablespoons tomato paste
1/4 cup all-purpose flour
3-3/4 cups chicken broth, divided
1 teaspoon sugar
1 cup heavy whipping cream
CROUTONS:
8 slices day-old french or Italian bread
1 large garlic clove, sliced lengthwise
2 tablespoons olive oil

Directions

In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes.

Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently.
Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally.
To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.