Cream of Fresh Tomato Soup

Cream of Fresh Tomato Soup

95 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Karen Gibson
Recipe by  Karen Gibson

“Much better than brand name soups, if you like homemade. Creamy and flavorful.”

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Adjust Servings

Original recipe yields 2 servings



  1. Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
  2. In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

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Reviews (95)

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With some modifications this soup was THE BEST tomato soup I have EVER had in my life. I think with these modifications, people will find that "something" they thought was missing. I used 3 vine-ripened tomatoes and one large sweet or vidalia onion. I simmered the tomatoes and onion and spices like it said. Just before it was done simmering I did step 2. Before adding the mixture from the other pot, I added a large can of crushed tomatoes. Then I added the mixture of tomatoes, onions and spices. I kept adding salt and pepper to taste. Towards the end I also kept adding parmesan(sp?) cheese to taste. You can add milk and/or water to make it creamier or soupier. You might want to go ahead and add another tomato or so if you want an extra tomato taste (I mean, in the begining, when simmering, not at the end of making it! haha) The only thing I would change is I would boil the tomatoes to remove the skins prior to simmering (at one point I thought there were worms in the soup, but it was tomato skin!). Also, it would be good served with a dollop of sour cream on top. This was very yummy, I will be using it over and over!! Hope this helped!



Thank you for this quick and easy tomato soup recipe. The only things done differently was remove the tomato skins first by placing in boiling water. Also, after cooking tomatoes with onions etc. I ran everything through the blender then added to the thickened saucepan. Will be using this one over and over.



I didn't like this at first. One thing I did do differently was to use a food mill to puree the solids and strain out the tomato skins rather than just straining it. That may have contributed to the onion flavor being stronger than anticipated. I'm going to reheat the leftovers and garnish with bacon crumbles and maybe some croutons and see if that livens it up. (...I just changed my rating to 4 stars, it was very good the second day! Much more mellow. I'll make this again.) My advice, DON'T add canned tomatoes or sauce, then it's not FRESH tomato soup and it will be very acidic. Run the solids through a food mill or blender to get the most flavor.

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Amount Per Serving (2 total)

  • Calories
  • 298 cal
  • 15%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 11 g
  • 22%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 235 mg
  • 9%

Based on a 2,000 calorie diet



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Garden Fresh Tomato Soup


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Cream of Tomato Soup