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- Dish type
- Vegetable soup
- Tomato soup
Homemade tomato soup is simple and delicious, but it also helps you to use up a glut of home-grown tomatoes!
211 people made this
- 725g fresh tomatoes, chopped
- 1 onion, sliced
- 4 whole cloves
- 475ml chicken stock
- 2 tablespoons butter
- 2 tablespoons plain flour
- 1 teaspoon salt
- 2 teaspoons sugar, or to taste
MethodPrep:5min ›Cook:30min ›Ready in:35min
- In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken stock. Bring to the boil, and cook gently for about 20 minutes to blend all of the flavours. Remove from heat and run the mixture through a sieve or food mill into a large bowl, or saucepan. Discard anything left in the sieve or food mill.
- In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the sieved tomato mixture, so that no lumps form, then stir in the rest. Season with a little sugar and salt, and adjust to taste.
Reviews & ratingsAverage global rating:(1417)
Reviews in English (1102)
This soup is absolutely delicious! Although, I must admit I made several changes - mostly based on previous reviews! I've made this several times and always double the recipe. I saute lots of chopped garlic in olive oil and then add the chopped onions (2 large) and saute until tender. I add chopped tomatoes (with skin and seeds) and bring to a boil. I then add the chicken stock and cook for about 20 minutes. I cool slightly and add fresh chopped basil (about 3 TBSP). I puree with a submergible blender (you can use a regular blender) and then add the roux as described in the recipe. I only add a half tsp sugar. In addition to the salt I add pepper to taste. I add 2 TBSP balsamic vinegar and about an 1/8 tsp cayenne pepper. I add 1 cup heavy cream. I've only made this soup with home grown tomatoes. Now that the season is over I'm going to try it with store bought or even canned tomatoes. This soup is very sophisticated and I think would be great for a dinner party. It was so good my Hubby wouldn't let me share it!! I'm already looking forward to next years tomato crop - I'll never have too many now!!-29 Oct 2005
This recipe turned out excellent; the soup tasted so fresh and healthy. A few notes about this recipe. First, the recipe says "1 slice onion"; I treated this as though it said "1 sliced onion", and it worked out perfectly (I am sure this is what was intented). Also, as someone else noted, this recipe as it stands does not make enough soup. I doubled the recipe and it made enough for 5 people to have one medium sized bowl of soup each. At least double this recipe, if not triple it. Also, by substituting vegetable stock for chicken broth, this recipe is vegetarian-friendly.In addition, I made the following alterations: added 1 bay leaf, 1 tsp crushed garlic, 1 tsp cayenne pepper, 1/2 cup milk, 1 Tbsp oregano, 1 tsp thyme, pepper to taste.Delicious!-10 Sep 2003
I always get a kick out of the reviews that change a recipe so much that it is no longer anything near the original! Look, the whole point of this recipe is that it is uncomplicated. There are plenty of really good fancy-sassy tomato soup recipes to try, if that's what you want. But this soup sticks to a great principle: simple recipes are often the best. And the result is what tomato soup should taste like. Few additives and fresh, ripe tomatoes. Real tomato flavor. Don't change a thing and you will be rewarded.-04 Sep 2009
- 2 pounds ripe tomatoes (about 6 mediuml), cored and seeded
- 1 ½ cups coarsely chopped red sweet peppers (2 medium)
- ½ cup chopped sweet onion, such as Vidalia or Maui (1/2 large)
- ¼ cup snipped fresh basil
- 1 cup reduced-sodium vegetable broth or chicken broth
- 2 tablespoons whipping cream
- 1 tablespoon honey
In a blender or food processor combine half of the tomatoes, half of the sweet peppers, half of the onion, and half of the basil add half of the broth. Cover and blend or process until smooth. Transfer pureed mixture to a large saucepan. Repeat with the remaining tomatoes, sweet peppers, onion, basil, and broth. Cook over medium heat until heated through. Stir in cream and honey. Serve warm.
If tomatoes are out of season, you can substitute two 14.5-ounce cans whole tomatoes for the fresh tomatoes.
This soup is also delicious and refreshing when served cold. Cover and chill for up to 24 hours before serving.
Fresh Tomato Soup from Garden Tomatoes
It is not difficult to make fresh tomato soup from garden-fresh tomatoes. Perhaps the most difficult part is actually finding enough tomatoes in one place without spending a fortune. Farmers’ Markets are the best!
Look around at the farms that are flush with tomatoes and ask if they will sell by the case. You’ll usually find that the per case price is very different than the per-pound price. But you can also ask your regular grocery store about ordering and pricing by the case. Most are usually happy to help.
I keep roasted tomatoes in my freezer to use in place of canned tomatoes as long as they hold out. (We eat a lot of tomatoes!) I love the tomatoes out of a can too and they certainly require less effort but fresh tomatoes feel like a treat! And I love roasting them because it turns them so sweet – that brings something special to any recipe.
Best Homemade Tomato Soup from Garden-Fresh Tomatoes
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion sliced
- pinch salt
- 2 lbs tomatoes 10 med tomatoes
- 2-3 cloves garlic sliced
- 1 tbsp uncooked white rice – I used basmati rice this is your thickening agent
- another big ol’ pinch of salt
- a sprig of fresh thyme or basil or both
- 1/2 bay leaf if you have one
- 1 tsp garam masala
- 1 cup water
- 1 more tbsp butter
- another pinch of salt
Wasn’t that easy? Delicious, low-fat, healthy, tomato soup from scratch.
Now, if you’re looking for an amazing salad to serve with this amazing soup, try this Apple, Gorganzala Pecan and Bacon salad by Sweet Little Bluebird. It’s heavenly!
And don’t forget the homemade dinner rolls or some homemade bread for dunking. That bread machine recipe is so easy!
Garden Fresh Tomato Soup
Ah, tomato soup! Brings back so many memories of childhood. my mother would make homemade tomato soup and grilled cheese sandwiches for my siblings and I throughout the whole year. Mama had a huge garden that rendered her tons and tons of tomatoes and soup was one of the things she would put up in the pantry. I loved watching her prepare the soup and then put it into mason jars and start the preservation process.
She’d crack open a can of that soup for us to enjoy on a cold and blustery day and my sisters and brother and I would gobble it up like hungry little hippos.
1 pound onions about 3 medium, cut into 1/4-inch dice
½ cup Gold Medal all-purpose flour
4 28-ounce Hunt’s cans diced tomatoes
1 ¼ cups College Inn chicken broth
Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes do not allow to brown.
Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.
- 2 tablespoons olive oil
1 yellow or white onion, chopped (about 1 cup)
3 cloves garlic, minced
2 pounds tomatoes, deseeded, chopped
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar
1/2 teaspoon dried thyme
4 small slices white bread, crust removed
1 1/2 cups low-sodium chicken or vegetable stock
1 tablespoon balsamic vinegar
black pepper to taste
Not sure how to remove the skins and seeds from a tomato? Let Chef Meg show you how. Watch now!
In summer, when backyard gardens and farmers markets overflow with good tomatoes, use fresh ones. If you can't find really good tomatoes (or it's the middle of winter), use two 14.5 ounce cans of no salt-added tomatoes.
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Ingredients for Garden Fresh Tomato Soup
- 4 cups of chopped fresh tomatoes
- 1 slice of onion
- 4 leaches of whole cloves
- 2 cups of chicken broth
- Two tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 teaspoon of salt
- 2 teaspoons of white sugar, or as per your taste
How to Peel Tomatoes
For this soup, if you have a high powered blender such as a Vitamix or a Blendtec you really don’t need to peel the tomatoes. If you just have a regular blender you may want to peel them unless you like a lot of texture in your soup.
Here is how I like to peel my tomatoes to get them ready for the soup.
You will need: a pot of boiling water, a bowl of cool water and two more bowls for the skins and the skinned tomatoes.
Place the tomatoes in a pot of boiling water until the skins begin to crack. Remove them to the bowl of cool water. If you let them cook too long they will get mushy.
The skins will pull right off.
Chop the tomatoes.
Again you can skip the chopping part if you have a Vitamix or a Blentec. Just throw the tomatoes in and blend them up!
Fresh Tomato Soup Recipe
1 tbsp olive oil
1/2 c onion, chopped
2 tbsp minced garlic
4-5 c chopped ripe tomatoes, seeded (you can sub in some canned, if needed)
2 c chicken broth (or 2 c water and 2 chicken bouillon cubes)
2 tbsp butter
2 tbsp flour
2 tsp sugar
1 tsp balsamic vinegar
1 tsp dried basil
1/2 tsp (+) salt
pepper to taste
1. Heat olive oil in stock pot, and cook onions and garlic til tender, but not browned. Add chopped tomatoes and chicken broth and simmer for 20-25 mins. Remove from heat and use food mill, immersion blender or regular blender to carefully puree mixture.
2. In separate small skillet, melt butter and add flour, cooking til light golden brown. Whisk in 1 cup of pureed tomato mixture slowly, ensuring that the mixture doesn&rsquot clump. When tempered, add mixture from skillet to the stock pot.
3. Add sugar, vinegar, basil, salt and pepper, and simmer 5 more minutes. Season to taste.
Would be SO good topped with croutons, parmesean cheese or small pasta, and of course, served with cheese toast or grilled cheese sandwiches.
Want more family friendly recipes?
If you liked this recipe, check out a few of my other family-friendly comfort food recipes:
Simple and Quick Chili
Tomato Soup Recipe made with fresh tomatoes, heavy cream, garlic, and seasonings!
What’s better than I nice hot creamy bowl of fresh tomato soup during fall or winter? I swear I can’t get enough of it! Especially when the tomato soup is served with a deluxe grilled cheese sandwich! OOH chile’ my mouth is watering just thinking about it!
In this post, I’m going to share a super easy recipe for tomato soup.
This tomato soup recipe is made with fresh tomatoes, garlic, a little basil, and heavy creamy.
Everything is cooked on the stovetop, then tossed into a food processor ( blender) to make it super creamy, then transferred back to the pot, to cook some more.
It may sound a tad bit difficult, but I swear this fresh tomato soup recipe is super easy to make!