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.
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
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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