Easy Farmstand Fresh Cream of Tomato Soup

"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."
 
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photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by Um Safia photo by Um Safia
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Bayhill photo by Bayhill
Ready In:
50mins
Ingredients:
9
Serves:
4

ingredients

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directions

  • 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.
  • 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).
  • 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.
  • 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).

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Reviews

  1. 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.
     
  2. 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.
     
  3. When I told my husband I was making tomato soup, he looked alarmed and said he'd only eat it with grilled cheese sandwiches. So I served the soup with the sandwiches, but he said the soup was really good and he'd eat it on its own. My picky son even ate it! I used tomatoes grown in our yard and added a bit more sugar (about 1 Tbsp) and a bit less cream (1/3 cup). I pureed it all in a blender, and then strained it for seeds and skin (which I hadn't removed). Thanks for posting this delicious, easy recipe!
     
  4. A great recipe. I substituted vegetable broth for the chicken broth. I sauteed the celery with just a small amount of onion for flavor.
     
  5. Now that was a yummy lunch and a great way to use up some of my tomatoes! I didn't have cream so I had to use 1% milk. It was still very good although without a shadow of a doubt it would be better with cream! A couple of things I may do different next time would be to use a bit less celery and to sweat the onions and celery in a wee bit of butter. I did keep it a bit chunky. Thanks so much for a great recipe.
     
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Tweaks

  1. A great recipe. I substituted vegetable broth for the chicken broth. I sauteed the celery with just a small amount of onion for flavor.
     
  2. *Made for ZWT III* Wow...with fresh tomatoes and basil from the garden, how can you go wrong!! We really loved this fresh tasting, creamy soup. It goes together very quickly and easily and has tons of flavor. I adjusted the salt, pepper, and sugar to taste, and used 1 cup heavy cream instead of the light cream. Other than that, I made this as written. My family loved this and gave it 2-thumbs up. My only complaint was that it doesn't make a lot. Next time, and there definitely will be a next time, I will double or triple the amounts accordingly. Thank you Muffin Goddess for sharing this wonderful recipe...it is definitely a keeper!
     

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