Easy Farmstand Fresh Cream of Tomato Soup

Total Time
Prep 15 mins
Cook 35 mins

Posting this for safekeeping, since I'm postively drowning in recipe clippings and cards. I don't usually like cream soups, but this one I love! Recipe from Wilson Farms in Lexington MA. Servings are a guess.

Ingredients Nutrition


  1. Place all ingredients except the cream and basil or dill (if using) in a large saucepan. Simmer for approximately 30 minutes, or until veggies are soft.
  2. Using an immersion blender, puree the veggie mixture to your preferred smoothness (I like to have some tomato chunks in it, so I leave it a little chunky. If I accidentally over-puree it, I'll cheat and add a small can of diced tomatoes).
  3. Add light cream (start with 1/2 cup and add more to taste -- amount will depend on flavor of the tomatoes). Heat soup gently over low heat.
  4. Before serving, stir in fresh herbs (if using), and season to taste with salt and pepper. Serve soup hot or chilled, whichever you prefer (hot is my preference).
Most Helpful

5 5

A very good soup and a great way to use up my tomatoes and basil! I cooked the onions and celery in a bit of olive oil first, then proceeded. To boost the tomato flavor I added 8 oz. tomato sauce to the mix. After reducing the soup a little I added a splash of heavy cream because that's all I had in the house. I gave it a whoosh with the hand blender, but left a little chunky texture. We'll be having this again.

5 5

Lovely and easy. Was short the fresh tomato, used the canned and I didn't have cream so I used a can of fat free evaporated milk. I "gourmet-it-up" with a bit of sherry. Decadent. I love recipes like this that are forgiving and rewarding.

A great recipe. I substituted vegetable broth for the chicken broth. I sauteed the celery with just a small amount of onion for flavor.