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A creamy and comforting fresh tomato soup made from ripe Roma tomatoes, sautéed onions and garlic, vegetable broth, and a splash of heavy cream. Silky smooth and full of fresh garden flavor.

Ingredients

Scale
  • 3 pounds Roma tomatoes, blanched, peeled, cored, and roughly chopped
  • 2 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 2 cloves garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • 1/2 cup heavy cream

Instructions

  1. Bring a large pot of water to a rolling boil.
  2. Score a small X at the stem end of each tomato.
  3. Drop the tomatoes into the boiling water and blanch for 1 to 2 minutes.
  4. Immediately transfer the tomatoes to a bowl of ice water to stop the cooking and cool.
  5. Once cool enough to handle, peel off the skins, remove the cores, and roughly chop the tomato flesh.
  6. Heat olive oil in a large soup pot over medium-high heat.
  7. Add sliced onions and minced garlic and sauté until onions are soft and translucent and garlic is fragrant, about 5 minutes.
  8. Add the chopped tomatoes to the pot, season with salt and freshly ground black pepper, and cook for 5 minutes.
  9. Turn up the heat, pour in the vegetable broth, and bring to a boil.
  10. Reduce to a gentle simmer and cook about 30 minutes.
  11. Puree the soup using an immersion blender in the pot or blend in batches in a countertop blender, being careful with hot liquids.
  12. Return the blended soup to the pot, stir in the heavy cream, and simmer on low about 15 minutes to warm through and thicken slightly.
  13. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Notes

For ultra-smooth texture, push the pureed soup through a fine mesh sieve after blending., To get a deeper flavor, roast the tomatoes, onions, and garlic before simmering at 400°F for 30-40 minutes., For a dairy-free version, substitute heavy cream with canned coconut milk or homemade cashew cream., Add fresh herbs like basil or pesto at the end to enhance flavor., For a spicy kick, add red pepper flakes or smoked paprika during simmering., To make chunky soup, reserve some cooked tomatoes before blending and fold them back in after pureeing., Store leftovers in an airtight container in the fridge up to 5 days or freeze for up to 6 months., Soup tastes better the next day as flavors meld; reheat gently and add extra cream or fresh herbs if desired., Can be made in a slow cooker by adding all ingredients except cream and cooking on low 6-8 hours, then blending and stirring in cream before serving.

Nutrition

Find it online: https://gingerbaking.com/fresh-tomato-soup/