Easy Farmstand Fresh Cream of Tomato Soup
Savor the comforting flavors of summer with this Easy Farmstand Fresh Cream of Tomato Soup, a silky, homemade favorite that's bursting with the taste of ripe, garden-fresh tomatoes. Perfect for weeknight meals or cozy weekends, this recipe elevates a classic with simple, wholesome ingredients like fragrant basil, garlic, and sweet yellow onion. Blanching and peeling the tomatoes unlocks their natural sweetness, while a touch of heavy cream and a velvety butter finish create an irresistibly creamy texture. Ready in just 45 minutes, this soup is ideal for pairing with crusty bread or a gooey grilled cheese sandwich for the ultimate comfort food experience. Treat yourself to the essence of fresh-from-the-farm flavor in every spoonful!
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Recipe Information
Ingredients
- 6 medium (about 2 lbs) fresh tomatoes
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup (chopped) fresh basil leaves
Instructions
Core the fresh tomatoes and make a small 'X' incision at the bottom of each. Bring a pot of water to a boil, then blanch the tomatoes for 30 seconds to 1 minute, until the skins begin to peel back. Transfer them to an ice bath to cool. Peel off the skins and roughly chop the tomatoes.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped tomatoes to the pot, along with the vegetable broth, granulated sugar, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, stirring occasionally and allowing the flavors to meld.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, butter, and chopped basil, allowing the butter to melt into the soup. Taste and adjust seasoning as needed.
Simmer the soup gently for an additional 5 minutes to warm through, taking care not to let it boil.
Serve hot with a sprinkle of fresh basil on top and your favorite crusty bread or grilled cheese on the side.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4393 mg | 191% | |
| Total Carbohydrate | 274.3 g | 100% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 161.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 14419 mg | 307% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
