Ingredients

For the Soup:

• 4 cups chopped fresh tomatoes (about 6-8 medium tomatoes)
• 2 cups chicken broth (or vegetable broth for a vegetarian version)
• 4 cloves garlic, minced
• 1 large slice of onion (about ¼ of a large onion)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 teaspoons white sugar (or adjust to taste)
• 1 teaspoon salt (or adjust to taste)

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Chop the fresh tomatoes into small chunks and set them aside. If you prefer a smoother texture, you can remove the tomato skins by blanching them in boiling water for about 30 seconds and then peeling the skins off.
2. Mince the garlic and thinly slice a quarter of a large onion.

Step 2: Sauté the Garlic and Onion

1. In a large pot, melt the butter over medium heat.
2. Add the minced garlic and sliced onion, sautéing for 3-4 minutes until they are soft and fragrant. Be careful not to burn the garlic.

Step 3: Create the Roux

1. Sprinkle the all-purpose flour over the sautéed garlic and onion. Stir constantly for 1-2 minutes to form a roux. This will help thicken the soup later on.
2. Make sure the flour is fully incorporated and cooked to remove any raw flour taste.

Step 4: Add the Tomatoes and Broth

1. Add the chopped tomatoes to the pot, stirring to combine with the garlic, onion, and roux mixture.
2. Pour in the chicken or vegetable broth and bring the mixture to a boil.
3. Once boiling, reduce the heat to low, and let the soup simmer for about 20-25 minutes. Stir occasionally to prevent sticking.

Step 5: Blend the Soup

1. After the soup has simmered and the tomatoes have softened, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth, then return it to the pot.
2. Be cautious when blending hot liquids—allow the soup to cool slightly if needed before blending to avoid splattering.

Step 6: Season the Soup

1. Once blended, add the sugar and salt, adjusting to taste. The sugar helps balance the acidity of the tomatoes, while the salt enhances the overall flavor.
2. If you prefer a thinner soup, you can add more broth at this stage and stir to combine.

Step 7: Serve

1. Ladle the creamy tomato soup into bowls.
2. Garnish with fresh basil, a drizzle of cream, or a sprinkle of Parmesan cheese for an extra touch of flavor.
3. Serve hot with your favorite side, such as a grilled cheese sandwich or garlic bread.

Cooking Tips

• Tomato Selection: For the best flavor, use ripe, in-season tomatoes like Roma or vine-ripened varieties. If fresh tomatoes aren’t available, you can substitute them with canned whole tomatoes.
• Optional Add-ins: For a creamier soup, add ½ cup of heavy cream or milk in the last few minutes of cooking. You can also stir in a bit of grated Parmesan for added richness.
• Blending Tip: If you prefer a chunkier texture, pulse the soup lightly instead of fully blending it. You can also set aside a portion of the tomatoes before blending and stir them back into the soup later.

Storage

• Refrigeration: Store leftover tomato soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: This soup freezes well for up to 3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per Serving)

• Calories: 170 kcal
• Protein: 3g
• Carbohydrates: 16g
• Fat: 11g
• Fiber: 3g
• Sugar: 8g
• Sodium: 750mg
  

  Tips for Perfect Creamy Tomato Soup:

  • Balancing acidity: If the soup tastes too acidic, add a little more sugar or a splash of cream to balance it out.
  • Thicker texture: If you prefer a thicker soup, let it simmer a bit longer before blending, or reduce the amount of broth used.
  • For extra flavor: Add a splash of balsamic vinegar, a pinch of red pepper flakes for heat, or Parmesan cheese on top for an extra kick.

  This Homemade Creamy Tomato Soup is a warm, comforting dish that’s easy to make and perfect for any time of the year!

FAQs

1. Can I use canned tomatoes instead of fresh tomatoes?

Yes, canned tomatoes can be used if fresh tomatoes are not available. Use about 2 cans (14.5 oz each) of whole or diced tomatoes. Make sure to choose a high-quality brand for the best flavor.

2. How do I make this soup vegan?

To make this soup vegan, simply substitute the butter with olive oil or vegan butter and use vegetable broth instead of chicken broth. You can also leave out any optional dairy-based garnishes.

3. What can I serve with creamy tomato soup?

This soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or garlic bread. You can also serve it with a fresh green salad or as a starter to a more substantial meal.

4. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months. It actually tastes even better the next day as the flavors continue to meld.

5. How do I make the soup thicker or thinner?

To thicken the soup, you can let it simmer for longer to reduce the liquid. If you want to thin it out, simply add more broth or a splash of water until you reach your desired consistency.

Conclusion

Creamy tomato soup is a classic comfort food that’s both satisfying and easy to make at home. The fresh tomatoes, combined with garlic, onion, and just the right amount of seasoning, create a flavor-packed dish that can be enjoyed year-round. Whether you serve it as a main dish or a starter, this soup is sure to please. Customize it to your liking by adjusting the thickness, adding cream, or topping it with your favorite herbs and cheese. Once you’ve tried this homemade version, you’ll never want to go back to store-bought tomato soup again!