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Oct 20, 2011 05:43 PM

Cream of Tomato Soup

Anyone care to suggest a good recipe for cream of tomato soup made with fresh tomatoes?

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  1. I quarter and roast tomatoes at 450 in a half sized sheet pan until almost all of the liquid has evaporated with a few cloves of peeled garlic and sometimes a quartered onion. Then transfer to a dutch oven or good pot for soup, add chicken stock (I usually toss in some canned tomatoes too to add bulk) and simmer for a while. Then hit with a stick blender, then run through a food mill or wire strainer, add fresh cream or creme fraiche, salt, and pepper. Taste and adjust seasonings.

    That's my general method.

    3 Replies
    1. re: LaureltQ

      Thank you...that sounds wonderful. I will try making tomorrow.

        1. re: Tripper

          You can put them through a food mill, but if you have a high-powered blender, the seeds will be pulverized.
          I use my Vitamix to make fresh marinara and don't deseed.

      1. Good canned whole tomatoes work very well, as do fire-roasted tomatoes. I use Muier Glen's fire roasted tomatoes. Saute with onions, add herbs such as thyme. Add chicken stock for a homemade taste. Blend.
        Add cream, or plain yogurt, or ff condensed milk, or creme fraiche, or cream cheese. Adjust seasoning.
        It's really easy.
        In fact, I throw all the ingredients into my Vita Mix and then heat as i want it. It's a blender soup.

        3 Replies
        1. re: monavano

          Monavano: do you really mean "condensed" milk or evaporated? Can't imagine w/ the sweetness of condensed?

          1. re: pine time

            Oh, whoops, yes, evaporated. Condensed, yuck!
            Thanks for the follow up!

            1. re: monavano

              Hey, just give me a spoon and I can eat a can of condensed! But not in tomato soup...

        2. I concur with both other posters; this Bobby Flay recipe is another example and it's awesome. I only used a small amount of cream and in the end didn't even think that was necessary:

          1. Although this is not a creamed soup it had cheddar broiled on top and is the best tomato soup I have ever eaten.

            4 Replies
            1. re: magiesmom

              Stealing this idea!! Thank you for the link.

                1. re: magiesmom

                  My approach is driven largely by the desire to use up fresh tomatoes, so I don't use any chicken stock or water:

                  Saute a good bit of onion in butter or duck fat with some garam masala. Deglaze with some white wine until fully evaporated. Add a bit of flour to thicken and cook for a few minutes. Add sieved tomatoes (I run them through the "food strainer" attachment on my KitchenAid mixer). Cook uncovered at a heavy simmer until reduced by 25 - 30%. Finish with some cream. I garnish with a chiffonade of basil (ideally Thai) and/or some garlic croutons.

                  1. re: zamorski

                    um... FOOD STRAINER ATTACHMENT???

                    how did i not know about this??? ;)

                    at my house, we always use the cook's illustrated recipe. my kids love it! i linked it below in case you're not a cook's illustrated member.


            2. Just blend up some tomatoes (deseeded) and some basil while raw. Then I take the pureed stuff, and heat it. The roasted tomatoes come out a bit too sweet for my liking. I like the tang of tomatoes and the sweetness of basil. Also I'm lazy, I use powders for flavors as needed. No need to go sauteing garlic or onions or anything. Cream may or may not be necessary. I like it without usually.