Fresh Cream of Tomato Soup

Fresh tomatoes are EVERYWHERE these days. Got an abundance? Make this Fresh Cream of Tomato Soup with them, and freeze for later or enjoy now!

Fresh Cream of Tomato Soup // The Speckled Palate

Have we already discussed my love/hate relationship with tomatoes?

Because it’s a thing. And it centers around fresh tomatoes and how they’re just… meh… to me.

Now, I love tomato products as much as the next person. Red sauce? Add extra to my pasta, mmmkay? Ketchup? I’ll have extra with my fries! And Tomato Soup? This girl has died and gone to heaven.

But fresh tomatoes? Eh. I could take ’em or leave ’em… and most of the time, I choose to avoid them.

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    We were inundated with fresh heirloom tomatoes from our CSA this summer, and I was confounded as to what to do with them since I don’t eat them by themselves. And currently, Tomato Pie even sounds gross… so I needed a workaround.

    Other soup recipes we love: Potato and Leek SoupChicken Tortellini Soup |  Instant Pot French Onion SoupTurkey Taco SoupBroccoli Cheddar Soup

    Fresh Cream of Tomato Soup // The Speckled Palate

    So I perused the internet and realized I could make Fresh Cream of Tomato Soup.

    And that’s exactly what I did, thanks to a glorious recipe from Ina as inspiration.

    Fresh Cream of Tomato Soup // The Speckled Palate

    Fresh Cream of Tomato Soup

    Erin Parker, The Speckled Palate
    Fresh tomatoes are EVERYWHERE these days. Got an abundance? Make this Fresh Cream of Tomato Soup with them, and freeze for later or enjoy now!
    5 from 1 vote
    Servings 5 servings
    Calories 306 kcal
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes


    • 1 ½ tablespoons extra virgin olive oil
    • 1 ½ tablespoons unsalted butter
    • 2 yellow onions chopped
    • 2 carrots chopped
    • 4 cloves garlic minced
    • 4 ½ lb. heirloom tomatoes coarsely chopped
    • 1 ½ teaspoons granulated sugar
    • 1 tablespoon tomato paste
    • ¼ cup fresh basil chopped
    • 3 cups vegetable stock
    • 2 teaspoons kosher salt
    • 2 teaspoons freshly ground black pepper
    • ¾ cup heavy whipping cream
    • Extra basil leaves for garnish

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    • In a large Dutch oven over medium-low heat, heat the olive oil and butter.
    • Once warm, add the onions and carrots. Sautee until tender. (About 10 minutes.)
    • Add the garlic, and cook for a minute.
    • Add the tomatoes and their juices, along with the sugar, tomato paste, basil, vegetable stock, salt and pepper. Stir until combined, and bring the ingredients to a boil.
    • Once boiling, lower the heat and simmer, uncovered, for 30-45 minutes. The tomatoes will need to become very tender.
    • Remove the soup from the heat and add the cream.
    • 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, enjoy immediately, chill or freeze.
    • When ready to eat, reheat soup in the microwave and serve with basil leaves as garnish on the side of the soup bowl.


    Adapted from Ina Garten.


    Serving: 1gCalories: 306kcalCarbohydrates: 27gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 9gCholesterol: 49mgSodium: 1291mgFiber: 6gSugar: 17g
    Course Entrees
    Cuisine American
    Tried this recipe?Let us know how it was!
    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?

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    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

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    1. 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 🙂

    2. 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. 🙂

    3. 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.

    4. 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!

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