Creamy Fresh Tomato Soup is the perfect solution for the abundance of tomatoes from your garden. It’s super easy to make and is amazing hot, warm and even cold. On these hot summer days, it is refreshing and filling without being heavy. For an extra special treat, top it with homemade cornbread croutons!
I used the following ingredients for this delicious fresh tomato soup inspired by an Ina Garten recipe: Olive oil, onions, carrots, garlic, fresh tomatoes, granulated sugar, tomato paste, dried basil, chicken broth, Kosher salt, freshly ground black pepper and heavy cream.
Making the Creamy Fresh Tomato Soup
I started by heating olive oil in a Dutch oven set over medium heat. Then, I added the onions and carrots and cooked them for about 10 minutes.
After the onions and carrots started to become tender, I added the garlic. I cooked the mixture for about 30 seconds until the garlic was fragrant.
Then, I added the fresh tomatoes, sugar, tomato paste, basil, salt, pepper and chicken broth. Next, I gave the mixture a stir and brought it to a boil. After that, I reduced the heat to medium low and simmered the fresh tomato soup for about 40 minutes until the vegetables were nice and tender.
I removed the soup from the stove and let it cool for about 15 minutes. Then, I transferred it in batches to a food mill. I processed the fresh tomato soup to remove the tomato skins and dry pulp which I discarded.
If you don’t have a food mill, you could process the soup in a food processor or blender. However, you should peel and seed the tomatoes before cooking them. Otherwise, the peel and the seeds will end up in your soup.
Once all of the soup was processed, I rinsed out the Dutch Oven. Then, I returned the fresh tomato soup to the Dutch Oven and added the cream. I gave the soup a stir and reheated it over low heat until it was hot.
I served the soup with some cornbread croutons that I made from leftover Southern Cornbread Sticks. The Creamy Fresh Tomato Soup was amazing. It was light but filling and made excellent leftovers. The soup was good served hot, warm and even cold. Yum!
If you like tomato soup, but don’t have fresh tomatoes, you should try my Roasted Tomato Soup made with canned tomatoes!
Creamy Fresh Tomato Soup
- Food Mill
- 1 Tablespoon olive oil
- 2 cups chopped onions (1 large)
- 1 cup coarsely chopped peeled carrots (about 2 carrots)
- 3 cloves garlic, minced
- 4 pounds fresh tomatoes, chopped (8 cups) (See Tip 1)
- 1 Tablespoon granulated sugar
- 3 Tablespoons tomato paste
- 1 teaspoon dried basil
- 3 cups low sodium chicken broth
- 2 ½ teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup heavy cream
- Croutons for garnish
- Heat olive oil in Dutch oven over medium heat. Add onions and carrots; saute without browning for 10 minutes or until tender. Add garlic; cook for 30 seconds or until fragrant.
- Add tomatoes, sugar, tomato paste, basil, chicken broth, salt and pepper. Stir to combine. Bring to a boil; lower heat to medium low and simmer uncovered for 40 minutes or until tomatoes are very tender.
- Process soup through food mill into a bowl. Discard the dry pulp. (See Tip 1)
- Rinse Dutch oven. Return soup to Dutch oven. Add cream; stir until combined. Reheat over low heat until hot. Garnish with croutons if desired.
- Yield: 6 servings. (See Tip 2)
Chula's Expert Tips
- If you don't have a food mill, you can use a food processor or blender to puree the soup. However, before cooking the tomatoes, you should remove the peel and the seeds.
- This soup makes delicious leftovers and is good served hot, warm and even cold.