CREAMY TOMATO SOUP using fresh roma plum tomatoes! This easy homemade recipe is perfect for when you are picking fresh tomatoes from the garden! You will never buy canned tomato soup again! This is kids favorite tomato soup!
We’re back for Day 2 of tomato week! Yesterday was Marinated Italian Diced Tomatoes, today is all about one of my favorite comfort meals: tomato soup!
There’s something romantic about tomato soup isn’t there? Maybe it reminds you of curling up with a warm bowl in Fall and Winter. Maybe it gives you memories of Mom opening a can of it as a kid. Or maybe you associate it with with the peak of garden season when you’re picking tomatoes by the basket. For me, it’s all 3 of these.
Tomato soup is a favorite of mine, it’s one of those dishes that when you see on a menu you immediately know what you’re ordering. But the best tomato soup is homemade. It’s made with fresh tomatoes (preferably Roma/plum tomatoes), onions and a little bit of heavy cream with bread served on the side for dipping.
The first step to making homemade tomato soup is getting the tomatoes peeled and diced. If you’ve never made tomato soup from scratch, don’t worry, this is easy. Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes (you can use tomato skins to make tomato powder!), remove the core, and coarsely chop the flesh.
I hope you enjoy this tomato soup just as much as I do!
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Creamy Roma Tomato SoupPrint
- 2 medium leeks
- 1 1/2 tablespoon olive oil
- 2 medium onions thinly sliced
- 1 large shallot chopped
- 2.5 pounds roma/plum tomatoes
- sea salt
- fresh ground black pepper
- 4 cups vegetable broth
- 1/2 cup heavy creamy
- Croutons optional
- Fresh basil cut into fine ribbons (optional)
- Trim off the dark green sections from the leeks. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry, and cut crosswise into thin pieces.
- In a large stockpot over low heat, warm the olive oil. Add the leeks, onions, and shallot and cook, stirring, for 10 minutes.
- Meanwhile, bring a pot of water to a boil over high heat. Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes, remove the core, and coarsely chop the flesh.
- Add the tomatoes to the stockpot, season with salt and pepper, and cook for 5 minutes. Turn the heat to high, add the vegetable broth, and bring to a boil. Turn the heat to low and simmer for 30 minutes.
- Using a food processor, blender or immersion blender, puree the soup until smooth. Be careful, soup is hot! Return the soup to the pot, add the cream and simmer over low heat for about 15 minutes. If the soup is too thin or watery, simmer for about 10 more minutes until slightly thickened. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Serve into bowls, adding croutons and basil if you want.