The Best Creamy Fresh Tomato Soup
Tomato soup is a classic comfort food whose simplicity belies it’s incredible flavor. While tomato soup most often comes ready made from a can or quickly whipped together using canned tomatoes, it’s actually very easy to make from scratch with fresh tomatoes. And during the fall harvest when fresh tomatoes are pennies per pound, there is nothing better than a simple homemade tomato soup. The best tomato soup doesn’t have a lot of ingredients and is just creamy enough (thanks to whole milk not heavy cream) to compliment the natural taste of the tomatoes without overpowering them. My Fresh Tomato Soup brings back memories of happy childhood lunches with hot tomato soup and grilled cheese sandwiches. So if tomatoes are abundant where you are right now, skip the canned stuff and try making this soup instead! Watch a video demonstration of this recipe on my YouTube channel here!
Directions:
Add butter and oil to a 4 quart pot set over medium heat.
Add in minced onions and ¼ tsp of salt, stir and sauté for 3-5 minutes until the onions are soft and translucent.
Add in diced tomatoes and stir to combine. Cover and cook for 20 minutes over medium heat.
Uncover and stir the tomatoes. Lower heat to medium-low and simmer uncovered for 30 minutes. Stir tomatoes occasionally and mash down with a spoon to help the tomatoes soften and break down.
Remove pot from heat and blend with an immersion blender until smooth. (If you don’t have an immersion blender, let cool for 20 minutes and then transfer (in batches as per your appliance instructions if necessary) to a food processor or blender and blend until smooth.)
In a medium bowl or two cup measuring cup whisk together the chicken stock and all purpose flour. Add this to the pureed tomatoes and stir well to combine.
Return the pureed tomatoes and stock to the stovetop over medium heat and bring to a simmer stirring frequently. Simmer for 5-10 minutes to cook the flour and slightly thicken the soup.
Stir 2 tsp of salt and 1 tsp of sugar into the tomato soup.
Stir in 1 cup of whole milk (optional). Serve as is for a rustic soup or strain through a sieve and enjoy for a more silky soup!
(Makes 6-7 cups)
Ingredients:
3 ½ lbs (1.6 kg) Fresh Tomatoes, diced.
½ Medium Yellow Onion (about 100 grams), minced.
1 Tbsp Butter
2 Tbsp Avocado or Light Olive Oil
240 grams (1 Cup) Unsalted Chicken Stock
15 grams (2 Tbsp) All Purpose Flour
240 grams (1 Cup) Whole Milk (optional)
2 ¼ tsp Table Salt (divided).
1 tsp Granulated Sugar
Tomato soup is a classic comfort food whose simplicity belies it’s incredible flavor. While tomato soup most often comes ready made from a can or quickly whipped together using canned tomatoes, it’s actually very easy to make from scratch with fresh tomatoes. And during the fall harvest when fresh tomatoes are pennies per pound, there is nothing better than a simple homemade tomato soup. The best tomato soup doesn’t have a lot of ingredients and is just creamy enough (thanks to whole milk not heavy cream) to compliment the natural taste of the tomatoes without overpowering them. My Fresh Tomato Soup brings back memories of happy childhood lunches with hot tomato soup and grilled cheese sandwiches. So if tomatoes are abundant where you are right now, skip the canned stuff and try making this soup instead! Watch a video demonstration of this recipe on my YouTube channel here!
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