This Herbed Tomato Soup is a totally delicious soup to enjoy when you have a lot of fresh tomatoes on your hands!
If you’re looking for a delicious soup recipe, you might consider trying this homemade tomato soup! It’s so flavorful and creamy with a lot of fresh tomatoes and fresh herbs (basil and thyme). It’s going to be one of those soup recipes where you’ll want seconds. I recommend serving it as a side to your favorite sandwich or some good, crusty garlic bread.
How to make Herbed Tomato Soup:
You’ll sauté onions and fresh herbs, then add in fresh tomatoes and tomato paste. Broth is added in- chicken or vegetable (if you want it to remain vegetarian), and the soup is simmered for 30 minutes. After simmering, the soup is pureed, and then a tiny bit of sugar is added along with cream. Butter is swirled in at the end. It’s creamy and wonderful!
How to peel tomatoes:
It’s actually pretty easy to do. Take off any stickers, and remove the stems with a paring knife. Cut an “X” on the bottom of each tomato. This will make peeling much easier. Fill a large bowl with ice water. Place a pot of water on the stove and bring it to a boil. Then drop the tomatoes into the boiling water. You can add several at a time. Remove them after 30 seconds or when the skin begins to peel and move them to the bowl of ice water. Let the tomatoes sit in the ice bath for 5 minutes. Once the tomatoes have chilled, remove them from the ice water. The tomatoes should still be very firm, with the skin wrinkled and coming off the flesh. Peel the skins off with your hands.
Can you use canned tomatoes for this recipe?
Yes! If you don’t want to use fresh tomatoes, substitute one 35-ounce can of tomatoes, with liquid. This is a good option in the winter when fresh tomatoes are not as good.
Garnish this delicious soup with some crumbled croutons and snips of fresh basil. Better yet, serve it with a grilled cheese sandwich for delicious dunking (my favorite way to eat it!)
Can this soup be lightened up with less butter and cream?
Honestly, I haven’t tried it yet. You can certainly give it a shot. Maybe 1/2 the amount of butter and olive oil in the recipe and use milk in place of cream. That’s what I’d do. But like I said… you’d be experimenting. If you lighten it up, leave us a comment and let us know how it turned out!
Here are a few more soup recipes you might like to try:
- Easy Cheeseburger Soup
- Italian Vegetable Soup
- Roasted Chicken Noodle Soup
- Creamy Cabbage Soup
- Tuscan White Bean Soup with Prosciutto
- Creamy Broccoli Soup
- Weeknight Chicken Tortellini Soup
- Sweet Corn Soup
Herbed Tomato Soup
- 1/2 cup (1 stick) butter, divided
- 2 tablespoons extra virgin olive oil
- 1 large onion, thinly sliced
- 4 sprigs fresh thyme
- 4 large basil leaves, chopped
- salt and freshly ground black pepper, to taste
- 2 1/2 pounds fresh tomatoes, peeled and cored
- 3 tablespoons tomato paste
- 1/3 cup all purpose flour
- 4 cups chicken or vegetable broth
- 1 teaspoon granulated white sugar
- 1 cup heavy whipping cream
- croutons, for garnish (optional)
- Melt 1/4 cup (1/2 stick) of butter in a large saucepan and add the olive oil. Add the onion, thyme, basil, salt and pepper and cook, stirring occasionally, until the onion is wilted. Add the tomatoes and tomato paste and stir to blend. Simmer 10 minutes.
- Place the flour in a small mixing bowl and add 5 tablespoons of broth, stirring to blend. Combine the flour mixture with the tomato mixture. Add the remaining broth and simmer 30 minutes, stirring frequently to prevent scorching.
- Puree the soup in a food processor or blender, then return to heat and add the sugar and cream. Simmer, stirring occasionally, 5 minutes. Swirl in the remaining 1/4 cup (1/2 stick) butter.
- Serve hot, garnished with croutons- if desired.
- *If you don't have fresh thyme and basil on hand, substitute 1 teaspoon dried for each
- *If you don't want to use fresh tomatoes, substitute 1 (35 ounce) can of tomatoes, with liquid