Fresh Tomato Soup

I was looking for a simple recipe to use up farm fresh tomatoes. This recipe is simple and tasty. Thank you.

This tomato soup recipe was exactly what I was looking for and it was made as written, food mill and all. Delicious, easy.

First time making tomato soup and this recipe was delicious

Doubled the quantity and froze half. Delicious!

We enjoyed this tomato soup with the classic grilled cheese sandwich. I didn’t use a food mill, but a blender instead, to smooth out the chunks. The next time I make this I will add more spices, red pepper flakes, possibly smoked paprika? I liked the way the roux gave the soup a nice consistency. We topped it with chiffonade cut fresh basil, parmesan cheese and croutons. A drizzle of good olive oil would also be a nice topping. This recipe made 2 large sized bowls, perfect for my husband and I for dinner. I will make this soup again when I have garden tomatoes to use up.

An abundance of tomatoes from my garden had me trying new recipes. I always follow the recipe exactly the first time and this one is a keeper. Simple, quick and fresh tasting. Next batch of tomatoes, I will add fresh basil as I have lots of that also.

I did not make the roux to thicken it, as my tomatoes I used were San Marzanos, so it was already thick. Instead of using a food mill, I used an immersion blender to blend all of the ingredients. I also diced up the garlic cloves to allow more flavour throughout the soup. You could easily add some milk or cream at the end to give it more richness.

A very good recipe! I added a few fresh basil leaves, a can of diced tomatoes, and some pepper, but it’s a very good recipe as is. I didn’t bother chopping the tomatoes, I just put them in the pot and took my potato masher to them, worked great and alot faster.

I made this the way it was written. I didn’t change anything. Delicious.

THANK YOU for this wonderful, easy recipe! I had a bunch of garden tomatoes, some baby tomatoes and some Roma. I took the stems off, rinsed them, threw them in a blender with the garlic, onion, and added a few garden carrots (because I also have oodles of carrots)! I strained it, as recommended, but put the solid pieces of tomato/carrot back into the blender–put it back in the soup. With the roux, it thickened up beautifully. Cut some fresh basil into bowls before adding the soup. It’s a PERFECT recipe, but I just offer the differences I did that also worked out great!

Delicious. The only tomato soup I will eat is Campbells and I mix milk with for a rich creamy texture- well no more! This homemade soup is awesome and rich and flavorful. I followed the recipe and it was easy. I peeled the tomatoes before putting them in the pot and just squeezed the seeds out, then when it was cooked used an immersion blender to purée it. Next time I’ll use less garlic but that is my personal preference.

This recipe is exactly what I needed. I used a variety of heirloom tomatoes from my garden. I also used roasted garlic which gives the soup a nutty flavor. It was also my first time making a roux, which was super easy. SO good!

I enjoyed this recipe. As a novice gardener, and a basic home cook, I found it easy to follow. I used minced garlic, as that was what I had on hand. I don’t own a food mill, so used my food processor (next time will use a blender), and a fine mesh strainer, and forced any remaining liquid through with a heavy spoon. It made about four bowlfuls of finished product.

Not bad! I tried to follow the recipe exactly, but when I added the flour, it did get lumpy. It’s hard to make a roux in a large stock pot with a tiny amount of butter (I’d suggest a smaller pot for that). So now the soup has gross lumps of flour in it. Other than that, it actually tastes pretty good, but it would be better with pepper or some herbs or something. It seemed like a lot of work, because you have to strain the seeds/peelings out. If you want plain tomato soup, this is the way to go though. Dip some french bread in it!

The photo shows 4 whole cloves. The recipe refers to 4 cloves garlic. I found this confusing. I went ahead and used cloves of garlic and not the spice cloves.

Very good!

It’s a wonderful tasty soup that I added 4 whole spice cloves to give it a little spicy note. Sometimes I add fat free half and half at the end to richen it and add in cooked rice.

Excellent tomato soup. I think the secret is the ratio of toms to stock, and the roux. I’ve never been able to get my own tomato soups to this flavour & consistency before.

This is a delicious soup especially with garden fresh tomatoes it’s even good without making the rue, the rue dose give it a creamier taste though. Also because I am the only one that likes tomatoes i only had three medium tomatoes so I used them & used 1/2 cup of broth & quartered the recipe. It turned out great even if you have to down size the recipe. Thank you it’s a great simple recipe

Fantastic. I double up on the recipe because I can eat the original sized pot by myself.

I did not add the sugar, but added fresh basil and an extra garlic clove. It is fantastic. This is actually the second time I made it and will make it again. It is a keeper.