Cream of Fresh Tomato Soup

Jun 21st


I have not been able to post for a while because I have had constant company here in Michigan for the last three weeks. I went from being alone to having my Mother here, then my two friends from Arizona, then my friend and her husband, and now the love of my life is back with me! I made this wonderful Cream of Fresh Tomato Soup before Pete left for Arizona and then I froze it and had it when my friends were here. We had it with homemade Artisan Bread that is in another blog of mine, and I made BLT’s. It is a great recipe for summer or winter and I have decided you can eat it hot or cold. We will be here in Michigan until July 12th and then we head back to Arizona for a month. Our youngest, P.J., and his girlfriend Ashlee, are coming to Macatawa July 2nd. The 4th of July here is amazing. They have parades for the little ones up and down the walks on Lake Michigan, everyone decorates their bikes and they all wear red, white and blue. The fireworks are spectacular, they go on for over an hour and they are literally right above our heads. I hope you all enjoy this wonderful soup recipe and feel free to eat it hot or cold, depending on the temperature outside or your mood. Eat it plain, or serve it with fresh Artisan Bread, BLT’s, or grilled cheese sandwiches. This recipe is adapted from Cuisine At Home.


Cream of Fresh Tomato Soup

Makes 8 cups;

Peel, seed, and dice: 4lbs. tomatoes {6 cups}, divided

Saute in 2 Tbs. unsalted butter:

1 cup onion, diced

1/2 cup celery, diced

1/4 cup carrot, grated

1 Tbs. tomato paste

2 tsp garlic, chopped

1-1/2 tsp sea salt

1/2 tsp red pepper flakes

2 sprigs fresh thyme

Stir in: 4 cups prepared tomatoes

Add; Simmer; Puree:

3 cups chicken broth

3 Tbs fresh lemon juice

1 Tbs sugar

Stir in; Simmer:

2 cups prepared tomatoes

Finish with:

2 Tbs unsalted butter

1 cup half and half

Garnish with:

sour cream

Minced fresh parsley

Minced lemon zest


Peel, seed, and dice tomatoes; set aside.

Saute onion, celery, carrot, tomato paste, garlic, and seasonings in butter in a soup pot over medium heat for 5 minutes, or until softened.

Stir in 4 cups of the tomatoes; simmer for 10 minutes.

Add broth, lemon juice, and sugar, Bring to a boil, reduce heat, and simmer for 10 minutes. Remove thyme sprigs and puree the soup; return to the pot.

Stir in remaining tomatoes and simmer for 10 minutes.

Finish with butter, allowing it to melt before adding the half and half.

Garnish each serving with a dollop of sour cream, parsley and zest.



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