Fresh Tomato Soup Recipe

What a delightful soup, Charlotte! I didn't have fresh tomatoes, but I substituted with 2 (28 oz) cans of Cento San Marzano Italian Peeled Tomatoes, which are top-notch for canned tomatoes and a great alternative to fresh ones. I used the liquid from one can and hand-mashed the other tomatoes. After sautéing a chopped onion and 2 cloves of garlic in oil and butter till softened, I added a bay leaf and cloves before mixing in the tomatoes and broth. I added a sprinkle of thyme and oregano, skipped the roux, and stirred in 4 tablespoons of butter for a heartier flavor. Instead of a food mill, I used a hand mixer for blending. Lastly, I stirred in 1/2 cup of whipping cream and around 15 minced basil leaves. A helpful tip: always add basil near the end of cooking to preserve its flavor. Thank you for the recipe!

Excellent Homemade Tomato Soup Recipe I absolutely love this homemade tomato soup recipe - it is significantly better than any canned version I've ever tried. I have been making it for two summers now and it has become a family favorite. I prefer to peel the tomatoes before using them since I don't have a food mill. Initially, I used to remove the seeds as well, but I discovered that most of them come out naturally while chopping and any remaining seeds get blended away in the soup. I carefully transfer the entire pot of soup to my blender (a word of caution - it can be very hot and I have burnt myself before) to create a velvety smooth texture. Before blending, I make sure to remove the onion, which I use in halves to add a delicious flavor to the soup. Some of us like to add a splash of milk to our individual servings, which enhances the creaminess. Overall, we all thoroughly enjoy this tomato soup recipe. For those looking to make the peeling process easier, I recommend dunking the tomatoes in boiling water for 30 seconds to easily remove the skin. Alternatively, running them under hot tap water also helps the skin come off smoothly. Chopping the tomatoes while they are still slightly warm helps to minimize the number of seeds left on the cutting board and keeps them out of your soup.

Rewritten review: The soup was absolutely delightful! I didn't have cloves on hand, so I substituted with garlic, and it still turned out wonderfully. Instead of disposing of the cooked tomatoes, I quickly blended them and added them to the rue, which made the dish even more delicious. Thank you so much!

I absolutely adored this soup - it was so fresh and bursting with flavor! Not having a food mill was no problem as blending the tomatoes, onions, garlic, and broth until smooth and then straining it through a colander worked like a charm. I decided to leave the onions in, doubled the recipe, replaced sugar with honey (which balanced the acidity wonderfully), and tossed in around 10 fresh basil leaves. These simple adjustments resulted in a huge boost in flavor - this recipe is definitely a keeper!

A very simple recipe, but using only 4 cups of tomatoes may not yield as many servings as stated. Having a food mill is essential for extracting all the juice and flavor from the tomatoes. I added a 14 oz can of organic tomatoes while using the food mill to make a larger batch of soup without compromising the seasoning. Additionally, I enhanced the flavor with some basil during the cooking process and substituted agave nectar for white sugar. Although the recipe calls for a stockpot, a 3-quart saucepan works perfectly fine. I prepared the roux in the saucepan and then transferred the tomato soup into the same pan.

I've had this recipe for several years and have enjoyed making it countless times. I was seeking a new printed copy to add to my collection of recipes. However, I have a reservation about the updated version that specifies 4 cloves of garlic. The original recipe I have always used called for 4 WHOLE CLOVES, which imparted a unique flavor that kept me coming back to it. I'm curious if the switch to minced garlic was an oversight. I plan to stick with my trusted old version.

We savored a delightful bowl of tomato soup alongside a classic grilled cheese sandwich. Instead of using a food mill, I opted for a blender to ensure a smooth texture by eliminating any chunks. For the next batch, I plan to enhance the flavors with extra spices like red pepper flakes or even smoked paprika. The roux worked wonders in providing a lovely consistency to the soup. To finish off, we garnished it with chiffonade-cut fresh basil, parmesan cheese, and crispy croutons. A drizzle of high-quality olive oil would be a perfect addition. This recipe yielded two generous servings – just right for my husband and me for dinner. I can't wait to prepare this soup again when I have fresh garden tomatoes to use up.

This recipe is quite similar to my own method, but I find mine to be even simpler. I start by blanching the tomatoes, then quarter them before letting them cook down. Instead of using a food mill, I prefer using an immersion blender as it's easier to handle and clean. I like to experiment with various seasonings based on my mood, and I sometimes add a bit of brown sugar to balance out the acidity. While a dash of half & half can make it even more delicious, I skip it if anyone has lactose intolerance. In the end, the result is always incredibly tasty.

I tried out this recipe, along with similar ones, and found a couple of simple ways to enhance it. Since tomato seeds can be bitter, I recommend taking a moment to scoop them out of the sliced fruit. Personally, I prefer to roast my tomatoes before using them and sometimes even include a roasted red pepper for added flavor. I char the pepper on my gas stove until it's black, then transfer it to a plastic bag to cool before peeling off the blackened skin, resulting in a fresh, roasted pepper. For a bit of spice, I roast and freeze jalapeños, grating a small amount into the soup. While some may prefer to stick to the traditional recipe, I believe in making adjustments to suit individual preferences. This recipe serves as a fantastic base that can be easily customized. For instance, I omit salt and use garlic and other herbs for flavor. Occasionally, I incorporate roasted sunflower or pumpkin seeds to add richness and thickness. I find this dish so delicious that I could enjoy it every day, and I'm planning on having it for lunch today. Many thanks for sharing the recipe.

I decided not to prepare a roux for thickening since the San Marzano tomatoes I used were naturally thick. Instead of a food mill, I used an immersion blender to combine all the ingredients. I also finely chopped the garlic cloves to enhance the flavor in the soup. For added richness, you can simply stir in some milk or cream at the end.

I absolutely adore this recipe! I made a few modifications, like adding 1 tablespoon of flour and using my immersion blender without straining it through a sieve. The result was a thick and delicious dish that exceeded my expectations. Highly recommended!

A fantastic way to enjoy my garden tomatoes! I opted for an immersion blender over a food mill and the results were fantastic. This recipe is absolutely delicious, it was a hit with everyone. It paired perfectly with grilled cheese. I've added it to my collection of favorite recipes!

I enhanced the flavor by incorporating fresh herbs, with thyme providing a harmonious touch. As we prefer a hint of spice, we included both cayenne pepper and black pepper for an extra kick.

The performance was absolutely fantastic. It was a mic drop moment!

This recipe was incredibly easy to prepare and the taste was outstanding. Since I didn't have a food mill, I opted to use my immersion blender and then strained the soup through a fine sieve for an exceptionally smooth texture. The soup was delightful by itself, but I'm already looking forward to adding tortellini to it next time for an extra touch of flavor.

The recipe was fantastic as is. Since I didn't have a food mill, I followed another reader's suggestion and used my food processor thoughtfully before straining it lightly through a colander. The result was delicious!

This dish was fantastic! I incorporated tomato paste into the roux and included roughly 1/2 cup of fresh basil, which elevated the flavors beautifully.

I recently prepared this using fresh tomatoes from my garden, and it turned out to be the most delicious tomato soup I've ever tasted. It's simply amazing when made according to the recipe, but I experimented by simmering a portion to intensify the flavors and then mixing in some milk, and I must say, I highly recommend trying it this way as well.

I have been using this recipe for several years and added it to my collection of favorite recipes. When I recently revisited it, I realized that the whole cloves (spice) were mistakenly listed as garlic cloves. Despite this error, I will stick with using whole cloves because we absolutely adore the flavor - it truly makes the best tomato soup we have ever tasted!

The soup was incredibly delicious. I decided to add some extra garlic and onion to enhance the flavors, as one can never have too much of them.