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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.
  • Total Time
    Prep: 10 min. Cook: 45 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
  • 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.
Nutrition Facts
1 cup: 305 calories, 23g fat (14g saturated fat), 75mg cholesterol, 1131mg sodium, 22g carbohydrate (13g sugars, 4g fiber), 5g protein.

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Reviews

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Average Rating:
  • Mizzoo57
    Oct 8, 2016

    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

  • AggieJJ
    Sep 2, 2015

    I did not care for the thyme flavor(-personal preference) otherwise it was excellent

  • Rabid_Monkey202
    Feb 23, 2015

    Meh. It tastes different from the canned stuff, but not necessarily "better." Good way to use tomatoes, though.

  • dlyn9smith
    Feb 17, 2015

    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.

  • meliss.beyer
    Jan 24, 2014

    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.

  • catgrl_22
    Sep 3, 2013

    Best tomato soup we've had. I pureed the soup with immersion blender and it was wonderful!

  • Nomad228
    Dec 8, 2012

    No comment left

  • mokeefe62
    Nov 3, 2012

    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.

  • kwloan
    Jul 20, 2012

    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!

  • bribarb1
    Sep 20, 2011

    No comment left