Creamy Fresh Tomato Soup

Name: Creamy Fresh Tomato Soup
Total time: 2700 s
Yield: 2 - 4 people
Cuisine: American
Ingredients: 2.5 lbs fresh tomatoes (cherry or small), halved or roughly chopped; 1 medium to large onion, chopped; 3-4 cloves garlic, minced; 2-3 tbsp butter (or olive oil); 2.5 cups chicken stock; 1 tbsp all-purpose flour (optional, for a thicker soup); 1 Tbsp tomato paste (optional, but adds rich flavor); 2 tsp dried celery flakes (or 1/4 tsp celery seed); 1.5 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp sugar (optional, if tomatoes are acidic); 1 cup 2% milk; 1/4 cup grated Parmesan cheese; 3/4 cup shredded mozzarella cheese

Nadia Sobczak @NadiaSobczak

A creamy, flavorful tomato soup made with fresh tomatoes, onion, garlic and herbs, finished with 2% milk and a blend of Parmesan and mozzarella. Comforting, easy and perfect for garden tomatoes.

NOTES & TIPS: No need to peel your tomatoes. Small or cherry tomatoes blend very easily. Strain only if you prefer an ultra-smooth texture.

Cheese options. This recipe uses 1/4 cup Parmesan and 3/4 cup mozzarella. Parmesan adds savory flavor, while mozzarella adds creaminess and mildness. Emmentaler also works, but Parmesan is the best match for tomato soup. If using only Emmentaler, use 1/4–1/3 cup.

For a thicker soup, keep the flour. For a lighter soup, skip the flour and you can reduce the cheese slightly.

If the soup tastes acidic, add 1/2–1 tsp sugar.

Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop (low heat).

Freezes well (omit the milk and cheese if freezing; add them when reheating).

A creamy, flavorful tomato soup made with fresh tomatoes, onion, garlic and herbs, finished with 2% milk and a blend of Parmesan and mozzarella. Comforting, easy and perfect for garden tomatoes.

NOTES & TIPS: No need to peel your tomatoes. Small or cherry tomatoes blend very easily. Strain only if you prefer an ultra-smooth texture.

For a thicker soup, keep the flour. For a lighter soup, skip the flour and you can reduce the cheese slightly.

If the soup tastes acidic, add 1/2–1 tsp sugar.

Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop (low heat).

Freezes well (omit the milk and cheese if freezing; add them when reheating).

Nadia Sobczak @NadiaSobczak

A creamy, flavorful tomato soup made with fresh tomatoes, onion, garlic and herbs, finished with 2% milk and a blend of Parmesan and mozzarella. Comforting, easy and perfect for garden tomatoes.

NOTES & TIPS: No need to peel your tomatoes. Small or cherry tomatoes blend very easily. Strain only if you prefer an ultra-smooth texture.

For a thicker soup, keep the flour. For a lighter soup, skip the flour and you can reduce the cheese slightly.

If the soup tastes acidic, add 1/2–1 tsp sugar.

Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop (low heat).

Freezes well (omit the milk and cheese if freezing; add them when reheating).

A creamy, flavorful tomato soup made with fresh tomatoes, onion, garlic and herbs, finished with 2% milk and a blend of Parmesan and mozzarella. Comforting, easy and perfect for garden tomatoes.

NOTES & TIPS: No need to peel your tomatoes. Small or cherry tomatoes blend very easily. Strain only if you prefer an ultra-smooth texture.

For a thicker soup, keep the flour. For a lighter soup, skip the flour and you can reduce the cheese slightly.

If the soup tastes acidic, add 1/2–1 tsp sugar.

Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop (low heat).

Freezes well (omit the milk and cheese if freezing; add them when reheating).

Saved

Ingredients

45 min

2 - 4 people

2.5 lbsfresh tomatoes (cherry or small), halved or roughly chopped
1medium to large onion, chopped
3-4 clovesgarlic, minced
2-3 tbspbutter (or olive oil)
2.5 cupschicken stock
1 tbspall-purpose flour (optional, for a thicker soup)
1 Tbsptomato paste (optional, but adds rich flavor)
2 tspdried celery flakes (or 1/4 tsp celery seed)
1.5 tspdried basil
1/2 tspdried oregano
1/2 tspsalt
1/2 tspblack pepper
1 tspsugar (optional, if tomatoes are acidic)
1 cup2% milk
1/4 cupgrated Parmesan cheese
3/4 cupshredded mozzarella cheese

Saved

Steps

45 min

1

Sauté aromatics. In a large pot, heat butter or olive oil over medium heat. Add onion and cook 5–7 minutes until soft. Add garlic and cook 30 seconds.
2

Add flour (optional). Sprinkle in 1 tbsp flour and stir for 1 minute.
3

Add tomatoes and seasonings. Add chopped tomatoes, dried celery, basil, oregano, salt, pepper, and tomato paste (if using). Cook 8–10 minutes, stirring, until tomatoes soften and release their juices.
4

Simmer. Add chicken stock. Bring to a gentle boil, then reduce heat and simmer (medium low heat) uncovered for 20–25 minutes.
5

Blend. Use an immersion blender to blend until smooth. For an extra silky texture, you can strain the soup (optional).
6

Turn heat to LOW. Stir in 3/4 cup 2% milk, adding up to 1 cup total depending on how creamy you like it. Do this slowly. Do not let the soup boil after adding the milk to prevent curdling.
7

Stir in cheese. Gradually add 1/4 cup grated Parmesan and 3/4 cup shredded mozzarella. Stir until melted and smooth.
8

Taste and adjust. Add 1 tsp sugar if needed, and more salt and pepper to taste. Keep warm on low and serve.