Fresh Cream of Tomato Soup
Fresh tomatoes are EVERYWHERE these days because it’s tomato season. Got an abundance? Make this Fresh Cream of Tomato Soup with them, and enjoy now… or freeze for later!
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Fresh Cream of Tomato Soup recipe:
Summer produce is the best part of the hot months, if you ask me. Whether you’re shopping at your local farmers market, picking up a CSA box or growing your own veggies, there’s nothing like this summery goodness — especially when it comes to tomatoes!
Having way too many tomatoes is a good problem to have, if you ask me. You can use them to make a fresh tomato salad, oven-roast them or throw slices on a juicy hamburger.
But another great way to use up fresh summer tomatoes is homemade, fresh cream of tomato soup. Summer soup is something I adore, and this one is hearty, delicious and oh-so-fresh.
I originally made this recipe to use up a bunch of CSA tomatoes, and now this creamy and flavorful soup is a summer tradition in our household. I hope it becomes one of yours, too!
Why I love this recipe:
You’re going to love this easy tomato soup recipe with fresh tomatoes!
Here are some things I adore about it, in no specified order…
- This summer soup showcases fresh ripe tomatoes at their peak flavor.
- Soup can be made in large quantities, meaning fewer cooking sessions during hot weather.
- Cream of tomato soup is nostalgic for many, often paired with childhood memories of gooey grilled cheese sandwiches.
- This recipe is naturally gluten free, which makes it great for sharing.
Other homemade soup recipes we love: Potato and Leek Soup | Chicken Tortellini Soup | Instant Pot French Onion Soup | Broccoli Cheddar Soup | Turkey Taco Soup | Turkey Tortilla Soup
What you need to make this recipe:
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- Measuring cups
- Sharp knife and cutting board
- Large Dutch oven or a large soup pot
- Wooden spoon or heat-safe spatula
- Food processor, blender or immersion blender
- Fine mesh strainer
- Large mixing bowl (for straining into)
- Ladle or large spoon (for transferring soup)
- Serving bowls or storage containers
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here are the simple ingredients that you’ll need to get at the grocery store or farmer’s market:
- Extra virgin olive oil — you can also use any neutral-tasting oil, like avocado oil or vegetable oil.
- Unsalted butter — salted butter is OK, but be careful when adding more salt. You don’t want your soup to get too salty.
- Yellow onion — white onion will also work. I don’t recommend using red onion here.
- Carrots — carrots add natural sweetness and body, helping to balance the acidity of the tomatoes for a smoother, more flavorful soup.
- Garlic cloves — you can use fresh or pre-minced, but I recommend fresh for the best flavor!
- Tomatoes — the best tomatoes are the ones you’ve got! Soup is a great excuse to use any bruised tomatoes that wouldn’t cut up nicely. Roma tomatoes or plum tomatoes work well for soup because they’re meaty, low in seeds and have a rich, concentrated flavor. We’ve also made this recipe with cherry tomatoes and heirloom tomatoes.
- Granulated sugar — sugar helps to combat the acidity of the tomatoes.
- Tomato paste — tomato paste deepens the flavor. A good substitute is to simmer some of the chopped tomatoes separately until thick and reduced, then stir them back in for a similar concentrated flavor.
- Fresh basil — when tomatoes are in season, so is fresh basil!
- Vegetable broth or stock — this keeps the soup vegetarian, but chicken broth or chicken stock is fine if that doesn’t matter to you.
- Kosher salt — medium grain kosher salt is my go-to. (Diamond Crystal is my favorite brand.) A similarly sized sea salt will work, too. Avoid the table salt if you can.
- Freshly ground black pepper — it’s the best, but any black pepper will help add some bite.
- Heavy whipping cream — this is what we use to make the soup oh-so-creamy. Half-and-half or whole milk will work in a pinch, too.
Customizations and substitutions
Spicy cream of tomato soup: This fresh tomato soup can be made spicier if you’re into that kind of thing! Spicy tomato soup is always a winner. You can add cayenne pepper, red pepper flakes or chipotle powder for some kick.
Non-dairy option: For a dairy-free option, use full-fat coconut milk, cashew cream or unsweetened oat milk to add creaminess without overpowering the soup. These milks can be sweeter, so skip the sugar in the recipe.
How to make Fresh Cream of Tomato Soup
Here’s how to make this creamy, fresh tomato soup recipe!
Add a drizzle of olive oil and heat with butter in a large Dutch oven over medium-low heat.
Once the butter has melted, add the chopped onions and carrots. Cook until tender and the onions are translucent, about 10 minutes.
Add the garlic, and cook until fragrant, about a minute.
Add the tomatoes (and any juices that have escaped), as well as the sugar, tomato paste, fresh basil, vegetable stock, salt and pepper.
Stir to combine, and bring the tomato mixture to a boil over medium heat.
Once the mixture boils, lower the heat and simmer, uncovered, for 30-45 minutes.
The tomatoes need to become very tender. Remove the soup from the heat.
Add all of the soup to a food processor or a regular blender (or use an immersion blender in your Dutch oven) and blend the soup until smooth.
Then pour the soup through a fine mesh strainer to remove tomato seeds, skins and other pieces of vegetable that will keep the soup from being smooth.
Once the soup has been strained and is smooth, add the heavy cream. Enjoy the hot soup immediately, chill or freeze. Serve the soup with fresh basil leaves as a garnish!
How to store & freeze
In the fridge: Store leftover tomato soup in an airtight container in the refrigerator for up to 5 days.
To freeze: Let the soup cool completely, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Pro tip!
While creamy tomato soup can be frozen, the texture may change slightly, sometimes separating or becoming grainy. To prevent this, reheat gently and whisk well, OR hold off on adding the cream to the soup, freeze it and then stir in the cream after reheating if the plan is to freeze it.
Erin’s Easy Entertaining Tips
This old fashioned tomato soup with fresh tomatoes is a great dish to share!
Here are some things I might do if sharing this recipe with a group:
- Drizzle a swirl of whipping cream over each bowl just before serving for an elegant presentation. Use a spoon or squeeze bottle to create a spiral or heart shape, then top with a fresh basil leaf for a beautiful finish.
- This soup is perfect for prepping in advance. Cook and blend the soup a day or two before your event, but don’t add the cream. Before serving, gently reheat and stir in the cream for the best texture and flavor.
- Serve in small cups. For cocktail parties or buffet-style gatherings, serve the soup in small mugs, espresso cups or shot glasses so guests can sip it easily — no spoons required. The soup can taste good cold, too, especially if it’s well-seasoned and blended smoothly.
Frequently Asked Questions
Yes, canned whole or crushed tomatoes work well — just choose a high-quality brand for the best flavor. This recipe calls for 4 ½ pounds of fresh tomatoes, so two 28-ounce cans would be perfect. You can also use half fresh and half canned if you don’t have quite enough fresh tomatoes!
It’s typically served warm to highlight the creamy, savory flavors, but it can be enjoyed cold if you prefer.
Yes! Let it cool completely before freezing. For the very best texture, stir in the cream after thawing and reheating.
Quick tips and tricks to making the best Fresh Cream of Tomato Soup
- It’s OK (and encouraged) to use bruised or overripe tomatoes. Soft tomatoes that are about to go bad are perfect here, as they’re often sweeter and add deeper flavor when cooked down.
- Don’t rush the low simmer time! Let the tomatoes break down fully for a deeper, sweeter flavor.
- For the smoothest texture, blend in batches if using a standard blender, or take your time with an immersion blender to fully puree.
More tomato recipes:
Scroll on down to learn how to make this homemade tomato soup recipe…
Fresh Cream of Tomato Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion chopped (about 1 lb. or 3 cups chopped)
- 4 medium carrots chopped (about ½ lb. or 1 ½ cups chopped)
- 8 cloves garlic minced
- 4 ½ lb. tomatoes coarsely chopped
- 1 ½ tablespoons granulated sugar
- 1 tablespoon tomato paste
- ½ cup fresh basil loosely packed
- 3 cups vegetable stock
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 cup heavy whipping cream
- Fresh basil leaves for garnish
Equipment
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Instructions
- Heat the olive oil and butter in a large Dutch oven over medium-low heat,
- Once the butter has melted, add the chopped onions and carrots. Cook until tender and the onions are translucent, about 10 minutes.
- Add the garlic, and cook until fragrant, about a minute.
- Add the tomatoes (and any juices that have escaped), as well as the sugar, tomato paste, fresh basil, vegetable stock, salt and pepper. Stir to combine, and bring the ingredients to a boil over medium heat.
- Once the mixture boils, lower the heat and simmer, uncovered, for 30-45 minutes. The tomatoes need to become very tender.
- Remove the soup from the heat.
- In a food processor/blender/immersion blender, process the soup until smooth, then pour the soup into a fine mesh strainer to remove tomato seeds and other pieces of vegetable that will keep the soup from being smooth.
- Once the soup has been strained and is smooth, add the cream.
- Enjoy immediately, chill or freeze. Serve the soup with fresh basil leaves as a garnish!
Video
Notes
Nutrition
This soup is delightful with a fresh grilled cheese during these hot months… or you can do as I did and freeze a portion of the batch for the cooler fall and winter months!
What is YOUR stance on fresh tomatoes?
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
I actually read somewhere that only a very small percentage of people like both cooked tomatoes AND raw tomatoes – I’m definitely one of them! This looks great.. because it’s almost like a combo of the two! Yum 🙂
I am jealous of those tomatoes! Our homegrown tomato harvest has just started, and we’re also supposedly getting tomatoes very soon from our CSA, but they haven’t shown up yet. I’m 100% in the “love them” camp. This soup sounds like such a great way to savor fresh tomato! My second choice would be serious big batches of tomato sauce — that is, if you’re getting THAT many tomatoes. 🙂
I eat tomatoes like apples for a snack because I love them so much. This soup looks amazing though, I will definitely have to try it.
I looove tomatoes in any form, but tomato soup is my top choice. I have about five different tomato soup recipes, but I have never tried this one. Looks amazing!
I love tomato soup! This recipe looks like my kind of dish:) Found you at That’s Fresh Friday Link Party.
I love tomato soup, too, Adrian! If you try this recipe out, let me know! And thanks for stopping by!