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Fresh Cream of Tomato Soup
This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.
Fresh Cream of Tomato Soup Recipe photo by Taste of Home
Reviews
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.
This soup was nice and creamy. I liked that the tomatoes weren't blended but still chunky. It was very simple to make, the hardest part was peeling the tomatoes. I paired this with the Italian grilled cheese sandwich.
Best tomato soup we've had. I pureed the soup with immersion blender and it was wonderful!
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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!
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