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Creamy Classic Tomato Soup with Fresh Garden Tomatoes

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A velvety, garden-fresh tomato soup that recreates a beloved bistro memory. Made with fresh garden tomatoes, a touch of cream, and a secret pinch of smoked paprika, this comforting soup comes together in about 40 minutes and is perfect for tomato season.

Ingredients

Scale
  • 3 pounds fresh garden tomatoes (Roma or San Marzano preferred)
  • 2 tablespoons unsalted butter (plus 1 tablespoon optional for finish)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium carrot, peeled and diced
  • 2 tablespoons tomato paste (double-concentrated recommended)
  • 2 cups vegetable broth (low-sodium preferred)
  • 1 teaspoon sea salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried basil (or 2 tablespoons fresh, added at the end)
  • 1 teaspoon dried oregano
  • ½ cup half-and-half (or heavy cream; full-fat coconut milk for dairy-free)
  • Fresh basil leaves, chiffonade (for serving)
  • Croutons (for serving)
  • Grated Parmesan cheese (for serving)
  • Good olive oil, for drizzling (for serving)

Instructions

  1. Prepare the tomatoes (10 minutes): Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each tomato. Prepare a large bowl of ice water. Drop 3-4 tomatoes into boiling water for 30-45 seconds until skins peel back. Transfer to ice bath. Once cool, slip off skins, core, and roughly chop.
  2. Sauté the aromatics (8 minutes): In a large pot, melt 2 tablespoons butter over medium heat. Add diced onion and carrot. Cook until onion is translucent, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
  3. Build the flavor (3 minutes): Stir in tomato paste, smoked paprika, dried basil, and dried oregano. Cook for 2 minutes, stirring constantly, until paste darkens and smells rich.
  4. Add the tomatoes and broth (20 minutes): Add chopped tomatoes, vegetable broth, salt, and pepper. Stir, scraping up browned bits. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes until tomatoes break down.
  5. Blend until smooth (5 minutes): Remove from heat. Use an immersion blender to puree soup until completely smooth. (If using a regular blender, let cool 5-10 minutes, work in batches, and hold lid down with a towel.)
  6. Finish with cream (2 minutes): Stir in half-and-half and optional extra tablespoon of butter. Taste and adjust seasoning. Heat gently over low heat for 2-3 minutes; do not boil after adding cream.
  7. Serve immediately: Ladle into bowls and top with fresh basil, croutons, Parmesan, or a drizzle of olive oil. Serve with grilled cheese for the full experience.

Notes

Don’t skip blanching the tomatoes for the silkiest texture. Taste as you go since tomato sweetness varies. For a deeper flavor, roast tomatoes at 400°F for 25-30 minutes before adding. Soup can be made ahead and actually improves after a day in the fridge. Freezes well for up to 3 months (add cream after thawing for best results). To fix acidic soup, add a pinch of sugar or a splash of cream.

Nutrition

Keywords: creamy tomato soup, fresh garden tomatoes, classic tomato soup, homemade tomato soup, comfort food, summer soup, easy tomato soup

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