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Homemade Cream Of Tomato Soup

Updated on March 16, 2011
Peel your tomatoes by dropping them briefly into boiling water and the skins will drop right off.
Peel your tomatoes by dropping them briefly into boiling water and the skins will drop right off.
If you've never had it you won't believe how great fresh cream of tomato soup tastes.
If you've never had it you won't believe how great fresh cream of tomato soup tastes.

Cream Of Tomato Soup Recipe

There is nothing in the world that tastes as good a fresh homemade tomato soup. Once you taste it you'll never want to eat the canned variety again ever.

If your making this soup from tomatoes you froze back in the summer you can thaw what tomatoes you need and make your soup. If you need to know a easy way to prepare and freeze fresh tomatoes CLICK HERE

For this recipe if making it from fresh tomatoes you'll want to have a small pot of boiling water and you will want to dip each tomato into the pot of boiling water briefly so that the skins drop right off.

Once you have the skins off your tomatoes and the stem area cut away you'll want to dice up your tomatoes fine like in the photo above.Make sure your peeled tomatoes are diced up really small.

In a skillet place 1 large minced purple sweet onion, 2 tablespoons of fresh minced garlic, and 1 tablespoon olive oil and sauté until done. When done pour into a large stock pot.

Now pour in your peeled and diced tomatoes, 4 cans chicken broth and 4 cups of half and half. Bring to a boil and then reduce to a low simmer. Cook at least 2 hours on a low simmer.

About on hour into your cooking time add 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon ground cayenne pepper and stir into your soup well.

Now in the last 30 minutes of cooking time you want to take 1 quart of the soup and puree it in your food possessor until it is smooth and blended. Now pour it back into your soup. USE CAUTION!  When you are working with soup from the pot it will be very hot. Do not burn yourself.

When you are ready to serve your soup go to your garden and pick some fresh basil and roll it up and chop with a knife very fine. Sprinkle it on top of your soup as a garnish.

SERVING HINT

Try serving your cream of tomato soup over linguine or fettuccine pasta. Serve with crusty hot bread over pasta for a delicious meal you or your family won't soon forget.

COMMENTS

Did you make the cream of tomato soup. If so why not post a comment below now. If you have tips or suggestions feel free to post them now. Please let us hear from you.

Please post your comments below and let us hear from you.

You can also make garlic bread croutons and serve your cream of tomato soup over them for a extra tasty treat.
You can also make garlic bread croutons and serve your cream of tomato soup over them for a extra tasty treat.

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    • Joanna Verdan profile image

      Joanna Slodownik 3 years ago from New Jersey

      Just a question - It looks to me like it's peppers in the first photo? Did you add red peppers to your tomato soup? I once ate tomato-pepper soups and it was really delicious. I just published a tomato soup recipe hub too (it's a very simple, raw or lightly cooked creamy soup), and I think I'm going to try it today with peppers.

    • profile image

      Elaine,N.C 5 years ago

      Thank you so much for your help on canning tomato soup and the other veggies I can can also.. : )

    • crazyhorsesghost profile image
      Author

      Thomas Byers 5 years ago from East Coast , United States

      https://hubpages.com/food/Canning-Foods-And-Preser... Be sure to check out that Hub Page. You can make the recipe above , can it in a glass jar, and boil the jars for 45 minutes covered and the soup should keep well for up to a year.

    • profile image

      Elaine,N.C 5 years ago

      I am looking for the kind you can and put into jars..

    • crazyhorsesghost profile image
      Author

      Thomas Byers 5 years ago from East Coast , United States

      If you want it to be real rich in tomato flavor I would suggest at least 12 large tomatoes or more. I also often add tomato paste.

    • profile image

      NicoleC 5 years ago

      I made this recipe and found that after you blance, peel, seed and core the tomatoes, even 12 are not enough. I used about 18 tomatoes (a variety of small and large) and found that it only gave me 3 cups total. In the end, I still had to add a 28 oz can of tomato puree and 2 1/2 8 oz. cans of tomato sauce because the soup tasted more like cream than it did tomatoes. I recommend a MINIMUM of 6 cups of tomatoes. Otherwise the soup just tastes like hot cream and garlic!

    • profile image

      Traci 5 years ago

      Thanks! I'm making this in just a few minutes...I'm excited and hungry.

    • crazyhorsesghost profile image
      Author

      Thomas Byers 5 years ago from East Coast , United States

      I would use 8 -10 large tomatoes diced and prepared as in the photo at the top of the page. If the tomatoes are smaller you may want to use up to 12.

    • profile image

      Traci 5 years ago

      This sounds (and looks) great!

      I know you've said adjust the amount of tomatoes to how much soup you want, but I'm wondering given the other exact measurements (4 cans of chicken broth--which is what? 60 ounces of stock? and 4 cups of half-n-half) how many tomatoes do you suggest?

      Thanks!

    • crazyhorsesghost profile image
      Author

      Thomas Byers 5 years ago from East Coast , United States

      It really depends on how much soup you want to have when you finish.

    • profile image

      jasper36912 5 years ago

      interesting recipe, not once is it mentioned

      how MANY tomatoes to use

    • profile image

      ollymolly 5 years ago

      hi it sound really nice my 1 year old girl love it

    • profile image

      Eric 6 years ago

      I find the key when working w/tomato is to get rid of the seedy slimy stuff and work only with the meat of the fruit. Yes, tomato is actually a fruit. Try this espec. when making salsa and bruchetta. It tastes better. less watery adn slimy. Cant stand when I get that part of the tomato in a salsa or bruchetta at a restaurant

    • profile image

      Nathalie 6 years ago

      This soup is amazing - my husband and I ate half the batch!

      It's perfectly creamy and so rich in flavor (maybe the backyard tomatoes helped with that thougH!)

    • profile image

      pjstroup 6 years ago

      can you jar this recipe and add the half & half later when you heat it up?

    • crazyhorsesghost profile image
      Author

      Thomas Byers 7 years ago from East Coast , United States

      Really there is no set rule as to how many. To make a nice pot of soup I use 12-16 large tomatoes and if I want more soup I use more tomatoes.

    • profile image

      Kristal Rae 7 years ago

      How many tomatoes are there in this recipe?

    • crazyhorsesghost profile image
      Author

      Thomas Byers 7 years ago from East Coast , United States

      Your very welcome. It is a very delicious Cream of Tomato Soup recipe. I love toasted pimento cheese sandwiches served with it. So delicious and tasty.

    • IslandVoice profile image

      Sylvia Van Velzer 7 years ago from Hawaii

      My favorite soup! Thanks!

    • crazyhorsesghost profile image
      Author

      Thomas Byers 7 years ago from East Coast , United States

      Tomato Soup is also very healthy for you. Especially homemade tomato soup.

    • crazyhorsesghost profile image
      Author

      Thomas Byers 7 years ago from East Coast , United States

      Yes cream of tomato soup is so very delicious

    • profile image

      annvans 7 years ago

      That looks really good. Tomato soup is delicious!

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