Go Back
+ servings

Fresh Tomato Soup

This creamy soup is unique because it has a fresh diced tomatoes and onions. The perfect blend of seasonings make it extra flavorful!
Course Soup
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 8 -10
Author Amy


  • 8 cups tomatoes peeled and chopped
  • 2 chicken bouillion
  • 1 tsp. salt
  • 1/2 tsp. season salt
  • 1/2 tsp pepper
  • 1/4 tsp. crushed red pepper flakes
  • 2 T. sugar
  • 1/2 c. onion finely diced
  • 2 cloves garlic minced
  • 6 Tbsp. butter divided
  • 4 T. flour
  • 4 cups milk
  • 1 cup half and half
  • 1 cup heavy whipping cream


  • Scald tomatoes. Remove skins from tomatoes. Pulse in food processor to chop until diced.
  • Add tomatoes, all seasonings and sugar to large pot. Gently simmer for 20 minutes.
  • Saute onions in 2 Tablespoons butter until onions are tender. Add garlic during last minutes of sauteing. Once onions and garlic are tender add to tomatoes.
  • Melt remaining 4 Tablespoons butter in sauce pan. Add flour and stir together. Continue to cook over medium heat for a minute. Gradually add milk. Whisk to make sure there aren't any lumps. Continue cooking until thickened.
  • If you don't like chunks of tomatoes and onions in your soup, puree the tomato mixture. It's really good with hearty chunk's though!
  • Add white sauce to tomato mixture. Heat through.
  • Add half and half and cream. Stir together.
  • Serve warm.
  • Garnish with Parmesan Cheese or fresh basil.