Creamy Fresh Tomato Soup Recipe

Ingredients

• 720 g (4 cups)chopped fresh tomatoes
• 480 ml (2 cups)chicken broth
• 4 clovesgarlic, minced
• 1 large sliceonion, finely chopped
• 28 g (2 tablespoons)butter
• 16 g (2 tablespoons)plain flour
• 8 g (2 teaspoons), or to tastewhite sugar
• 5 g (1 teaspoon), or to tastesalt

Instructions

1. 1

   Prepare aromatics

   Mince the garlic and finely chop the onion so they blend easily into the soup.

2. 2

   Soften the aromatics

   Melt the butter in a large pot over medium heat. Add the onion and garlic and cook, stirring often, for 3–5 minutes until soft and fragrant.

3. 3

   Cook the flour

   Sprinkle the flour over the buttered onion and garlic. Stir constantly for 1–2 minutes to cook away the raw flour taste.

4. 4

   Add tomatoes

   Stir in the chopped tomatoes, then pour in the chicken broth and mix everything together.

5. 5

   Simmer gently

   Bring the soup to a gentle boil, then turn the heat to low. Simmer uncovered for 20–25 minutes so the flavours come together and the soup thickens.

6. 6

   Season to taste

   Add the sugar and salt, stirring well. Taste and adjust the seasoning as needed to balance the tomatoes' acidity.

7. 7

   Blend until smooth

   For a smooth soup, purée it in the pot with an immersion blender. Alternatively, blend it in batches in a jug blender, taking care with the hot liquid, then return it to the pot.

8. 8

   Warm the soup

   If needed, heat the blended soup until hot, but do not let it boil, to retain its fresh tomato flavour.

9. 9

   Serve warm

   Ladle the soup into bowls and serve warm, optionally with crusty bread or grilled cheese.

What is fresh tomato soup?

Fresh tomato soup is a simple, comforting soup built around ripe tomatoes simmered with stock and aromatics. This American-style version uses a little butter and flour to give the broth a fuller, smoother consistency.

The method keeps the ingredient list straightforward: simmer the tomatoes until tender, then blend them into the thickened base. A touch of sugar can soften sharp tomato acidity, while salt brings the flavours into focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 111 calories, 2g protein, 12g carbs, 6g fat.

The tomatoes provide most of the carbohydrates and fibre, while the flour and sugar add a smaller amount of carbohydrate. Butter supplies most of the fat, and the chicken broth contributes a little protein; serving it with a protein-rich sandwich or adding a side salad can make a more balanced meal.

Choosing the tomatoes

Ripe tomatoes: Use tomatoes that smell fragrant and yield slightly when pressed; their flavour is the main event here. Chop them evenly so they soften at a similar pace.

Juiciness: Very watery tomatoes may make a thinner soup, while meaty varieties tend to give a denser result. The simmer and roux help bring the mixture together either way.

Building the flavour base

Onion and garlic: Cook them gently in the butter until soft and fragrant, rather than letting them brown. Stir frequently, especially around the edges of the pot, where garlic can catch.

Roux: Stir the flour into the buttery aromatics for the full 1–2 minutes. This brief cooking step helps it thicken the soup without leaving a raw flour taste.

Getting the texture right

Simmer: Keep the soup at a gentle simmer for 20–25 minutes, uncovered. The tomatoes should soften and the broth should look a little thicker before blending.

Blend: An immersion blender makes it easy to purée the soup directly in the pot. For a jug blender, work in batches and avoid filling it too high with hot liquid.

Balancing the seasoning

Sugar: Add the stated amount, then taste before adding more; how much is needed depends on the tomatoes. The goal is to round off excess sharpness, not make the soup taste sweet.

Salt: Season to taste, bearing in mind that chicken broth can already contain salt. Make the final adjustment after blending, when the soup's flavour and texture are settled.

Serving ideas

Bread: Crusty bread is an easy accompaniment for dipping and makes the bowl more substantial. Grilled cheese is another classic partner for the smooth, savoury soup.

Fresh finish: Serve the soup hot after its final gentle warming. Avoid bringing it back to a boil, as directed, to preserve its fresh tomato character.

Recipe notes & tips

• Stir the onion and garlic often while they soften so the garlic does not burn.
• Cook the flour for the full 1–2 minutes, stirring constantly.
• Keep the simmer gentle and uncovered for the stated 20–25 minutes.
• Taste the soup after blending before adding extra salt or sugar.
• When using a jug blender, purée the hot soup in batches and handle it carefully.
• Warm the puréed soup gently and avoid boiling it.

Variations

• Herb finish: Stir in chopped fresh basil just before serving for a fragrant finish.
• Black pepper: Add freshly ground black pepper with the salt for a warmer savoury note.
• Creamier bowl: Swirl a little cream into each serving just before eating.
• Vegetable broth: Use vegetable broth instead of chicken broth for a meat-free version.
• Chunky texture: Blend only part of the soup and stir it back in for more tomato pieces.

Common mistakes to avoid

• Burning the garlic: Keep the heat at medium and stir often while the onion and garlic soften.
• Lumpy roux: Sprinkle the flour evenly over the buttery mixture and stir constantly as it cooks.
• Rushing the simmer: Give the soup the full 20–25 minutes so the tomatoes soften and flavours meld.
• Overfilling the blender: Blend hot soup in batches to reduce the risk of splashes.
• Over-seasoning early: Check the salt after blending, especially if the broth is already salty.
• Boiling after blending: Heat just until hot to help preserve the soup's fresh tomato flavour.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot; avoid a hard boil.

Frequently asked questions