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Tomato soup you make yourself

"Creamy Tomato Soup" will help use any fresh tomatoes you have!
"Creamy Tomato Soup" will help use any fresh tomatoes you have!

In the summer, soup is a food that would be the last thing we'd eat! Of course, with the hot summer temperatures, homemade soup wouldn't have the same appeal as it would in the cooler months. If you've been lucky enough to have access to some fresh tomatoes this summer, then you'll have the basis of what's needed to make today's recipe this coming winter: "Creamy Tomato Soup."

Tomato soup from a can is really quite good and when made with milk, it makes all the difference in the world as compared to making it with water. Easy as it is to open a can of soup, why not try putting some effort into making some fresh from scratch! It's not at all hard to make and I find well worth the extra time to make it. And actually, it even doesn't take that much time to make to begin with!

You'll see that this recipe calls for heavy cream. The cream makes this a creamy soup, much like a bisque. It also contains a mild onion flavor, further enhanced with chicken broth and seasonings for additional flavor. This is a great recipe to serve to company, yet also flavorful enough to serve for a simple family meal, along with a grilled cheese sandwich.

While we're discussing tomatoes, here's an easy way to peel a tomato: drop the unpeeled tomato in a pot of barely simmering water, enough to cover the tomato. Allow it to sit in the water for about 30 seconds. Remove the tomato with a slotted spoon and set aside for about five minutes. With a serrated-edged knife, slice the top (the vine portion) off of the tomato and the skin peels off easily. This is an easy trick to use particularly if you have to peel a large number of tomatoes at one time.

This soup will be great to use during the cooler months of the year, so set this recipe aside for then, if you're canning or freezing fresh tomatoes. Another great soup recipe to set aside for the cooler months is for "Cincinnati Chili", which I shared last winter. Here's the link to this recipe, in case you didn't get it earlier:

Try this soup using fresh tomatoes. You may never go back to canned soup after this!


  • 1-1/2 sticks butter, divided
  • 1 medium onion, sliced
  • 1/2 teaspoon thyme
  • 1 teaspoon basil
  • 7 large tomatoes, peeled and seeded (about 1 quart)
  • 3 tablespoons tomato paste
  • 1-1/2 teaspoons sugar
  • 1/4 cup all-purpose flour
  • 3-3/4 cups chicken broth
  • 1 cup heavy cream

Melt one stick of the butter in a large soup pot or Dutch oven. Saute the onion until soft. Add thyme, basil, tomatoes and tomato paste. Blend well and simmer for 10 minutes. Add sugar. Blend flour with chicken broth and add to the tomatoes. Simmer for 30 minutes. Puree in blender or food processor. Return to the pot and stir in the cream add remaining 1/2 stick butter. Yield: 6 servings.

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