Fresh Tomato Soup
This simple, quick and easy recipe for homemade fresh tomato soup is perfect to make when tomatoes are ripe in gardens and farmers' markets for a delicious summertime treat.
This simple, quick and easy recipe for homemade fresh tomato soup is perfect to make when tomatoes are ripe in gardens and farmers' markets for a delicious summertime treat.
I always get a kick out of the reviews that change a recipe so much that it is no longer anything near the original! Look, the whole point of this recipe is that it is uncomplicated. There are plenty of really good fancy-sassy tomato soup recipes to try, if that's what you want. But this soup sticks to a great principle: simple recipes are often the best. And the result is what tomato soup should taste like. Few additives and fresh, ripe tomatoes. Real tomato flavor. Don't change a thing and you will be rewarded.Read More
Try the Greykitty customized version of this recipe. I used whole tomatos, no peeling of the skin necessary, and the seeds. use 1 whole onion for the recipe. Double it. And I was just short of 8 cups of tomatos and had a can of stewed on hand and used them. Use fresh basil, not dried. I do not have a food mill so blended after cooled and was delicious without the extra work or waste of peeling and de-seeding. Also this recipe does not say to add basil so you have to use some common sense and add some if you use this recipe as is. The customized version was delicious and will make it over and over. canned tomatoes will work too. Loved it!Read More
I always get a kick out of the reviews that change a recipe so much that it is no longer anything near the original! Look, the whole point of this recipe is that it is uncomplicated. There are plenty of really good fancy-sassy tomato soup recipes to try, if that's what you want. But this soup sticks to a great principle: simple recipes are often the best. And the result is what tomato soup should taste like. Few additives and fresh, ripe tomatoes. Real tomato flavor. Don't change a thing and you will be rewarded.
This soup was the best. I didn't have cloves around the house, but it still turned out wonderfully, I added some garlic instead. Also, Rather than discarding all of the tomatoes after they'd cooked, I pureed them for a few seconds in the blender, and added them to the rue. It was fabulous. Thanks!!!
Very Very Good. This is by far MUCH better than canned tomato soup. I’ve been making it for two summers now. I peel the tomatoes first because I do not have a food meal. I used to seed them too, but I found that a lot of the seeds come out while chopping them and any seeds left usually disappear in the blender. I put the entire pot of soup in my blender (be careful! Once I burnt myself) and blend it to make it very smooth. I take out the onion first. I use one whole onion cut in half. It adds a good flavor to the soup. Some of us put a little milk in our individual servings. We all enjoy the soup very much! (TIP: Dunk tomatoes in boiling water for 30 sec to make the skin come right off. I’ve also have held them under hot tap water until the skin came off easily. Chopping them while they are still a little warm causes even more seeds to be left on the cutting board and not in your soup.)
This recipe was wonderful. Best tomato soup I've ever had. I added 2 cloves of crushed garlic, an extra bay leaf, and whole peppercorns (green, black, white, and red) along with the cloves. I also used vegetable broth to make it vegetarian. Top each bowlful with a handful of garlic croutons, and enjoy.
Every Saturday I get blemished tomatoes free from our local farmer's market and use them to make this soup. Everyone loves it. I can't imagine leaving out the cloves -- I think that's what makes it! I use an electric stick blender to make it smooth and top it with a sprinkling of fresh grated Romano Cheese.
Great flavor. I used garlic cloves. I'll try to experiment with cloves in the future as well and see which I like better. I don't have a food mill and tried to blend it all in my blender. I was short on time, and put it in hot. I've learned to NEVER do that again, it just exploded out of the blender, creating a huge mess. Served it anyways, but everyone was limited to 1 small bowl because I lost some of the soup in the explosion. A bit chunky, but good flavor. Will give myself more time to cool it off and blend the soup in the future.
Delicious. I doubled the whole cloves and added some heavy cream. I also quadrupled the recipe to have enough to save several servings in the freezer. This soup reheats well and tastes amazing. It has become a family favorite. UPDATE: I keep seeing reviews claiming this is made with cloves of garlic, not whole cloves. I've now made it three ways. With whole cloves, with garlic cloves, and with both. I strongly believe this recipe is meant to be made with whole cloves. (The little brown spikey ones.) Adding some garlic isn't a bad way to go, and we are garlic lovers. However, be cautious as it could easily overpower the delicacy of the tomato. Using just the whole cloves gives it a tweak of sweet tang. I can't describe it any better. It is just wonderful! Adding both gives it a more Italian flavor. Just adding garlic and not the whole cloves is ok, but not as tasty. It's almost as though something is missing, but is still flavorful.
My family really liked this recipe. The cloves gave it a really distinct taste. I was a little nervous about how they would make it taste but it was wonderful. I added about 1/8 tsp of white pepper and 1 clove of garlic to the tomato/onion/broth mixture to give it a little more flavor. My husband added some meatballs that I had made earlier in the week for spaghetti and meatballs and he said that they were wonderful in the soup.
OMD, out of every review I read for this recipe none followed the recipe. Everyone made changes. This is such a great recipe as is....
Try the Greykitty customized version of this recipe. I used whole tomatos, no peeling of the skin necessary, and the seeds. use 1 whole onion for the recipe. Double it. And I was just short of 8 cups of tomatos and had a can of stewed on hand and used them. Use fresh basil, not dried. I do not have a food mill so blended after cooled and was delicious without the extra work or waste of peeling and de-seeding. Also this recipe does not say to add basil so you have to use some common sense and add some if you use this recipe as is. The customized version was delicious and will make it over and over. canned tomatoes will work too. Loved it!
This was Great! I addes herbs liike Tyme and Basil to add more flavor and blended the entire thing. Made is really creamy. My husband does not like tomatoe sauces but he ate this all up!!! Thanks!!
My husband went back for a third serving...definitely a hit! I did follow the tips from the review listed below... This soup is absolutely delicious! Although, I must admit I made several changes - mostly based on previous reviews! I've made this several times and always double the recipe. I saute lots of chopped garlic in olive oil and then add the chopped onions (2 large) and saute until tender. I add chopped tomatoes (with skin and seeds) and bring to a boil. I then add the chicken stock and cook for about 20 minutes. I cool slightly and add fresh chopped basil (about 3 TBSP). I puree with a submergible blender (you can use a regular blender) and then add the roux as described in the recipe. I only add a half tsp sugar. In addition to the salt I add pepper to taste. I add 2 TBSP balsamic vinegar and about an 1/8 tsp cayenne pepper. I add 1 cup heavy cream. I've only made this soup with home grown tomatoes. Now that the season is over I'm going to try it with store bought or even canned tomatoes. This soup is very sophisticated and I think would be great for a dinner party. It was so good my Hubby wouldn't let me share it!! I'm already looking forward to next years tomato crop - I'll never have too many now!!
I had lots of tomatos from the garden and thought I'd make this for my husband and kids since I dont like tomato soup. I sat down and tried it and oh my word it is a good comforting soup. I followed the recipe to the T and I love it!
I'm giving this recipe a 5 star rating as it sounds great. I'm quite surprised by reading many other reviews by modifying the recipe but did come across one review where it basically said there was and is no need to change it up and this recipe has a purpose of having it the way it is. I will make this recipe tomorrow morning and will rate it once tasted. Thanks for this recipe Charlotte! UPDATE: GOOD SUNDAY MORNING...I JUST FINISHED MAKING THIS RECIPE AND FOLLOWED IT EXACTLY. THE AROMA REMINDED ME OF CAMPBELLS TOMATO SOUP. WHEN ALL WAS DONE, I HAD TO TASTE IT AND "WOW"!!! VERY GOOD. IF I COULD, I WOULD NOW GIVE THIS RECIPE A 10 STAR RATING. I WILL MAKE THIS RECIPE AGAIN AND AGAIN...I HAVE A GARDEN FULL OF TOMATOES SO NOW I KNOW WHAT TO DO WITH THE EXTRA AND WILL FREEZE THE SOUP FOR THE WINTER MONTHS TO COME. THANKS AGAIN CHARLOTTE!!!
A good basic recipe for tomato soup, but needs tweaking. The soup turned out with too heavy a butter flavor and too salty. Also, note that 6 servings mean 6 very small cups. Suggestions: 1) use more tomatoes and less chicken broth 2) make roux with olive oil instead of butter 3) add low fat milk instead of cream for a healthier alternative
WOW! I don't think I have ever bothered to input a review yet but i just had to with this recipe. I made a few small changes based on what others had to say - I added 3 cloves of garlic and 3 bay leaves. Other than that I followed the directions perfectly and I just couldn't get enough of it. I will never make canned tomato soup again!!
Great soup, and I'm not a big fan of tomato soup. I tried this recipe because my husband loves tomato soup. I used 2 28 oz. cans of diced tomatos, a small can of tomato paste, and used a sweet Vidalia onion for my onion. Didn't have whole cloves, but used a few pinches of powdered cloves. Followed the recipe as written. It came out as a rich, thick tomato bisque. Chopped fresh basil mixed in at the end and used on top as a garnish as well made it extra delicious. Husband asked me to not buy canned soup anymore, and I agree!
I finally got around to making this soup. Unfortunatly I didn't plant tomatoes this year and (as I knew I would) am now kicking myself. I picked up some really ripe tomatoes from the grocery store quick sale shelf for $1.49. I had enough tomatoes to increase the recipe to 9 servings. Well the soup was eaten for dinner and what was left was polished off as a before bed snack. My 13 yr. old son was the culprit. I am so happy when he can dig into something healthy. This soup tasted like Campbells Tomato Soup, only better because it was fresher and cleaner tasting. I think the cloves are very important in this recipe. If I hadn't known about them I don't think I would have guessed. But they are an important flavour element. I recommend including them. For a simple, no fuss meal I served this soup with a mixture of grilled cheese sandwiches and hot dogs. For sure I will be on the lookout for some more lovely tomatoes, on sale or not. Thanks so much for sharing.
very tasty! I sauteed the onion and garlic in olive oil and cooked the tomatoes in it before adding the broth. I also added 2 cloves (spice) because indian tomato soups call for cloves and i like the taste of it. By accident I didn't 'gently' boil! So I had to add half a cup of water when I blended the soup (I don't have a food mill). Maybe I boiled too much away because the soup was perfect consistency - not too thick or thin. I added some oregano, paprika and cumin and let it simmer for a couple of minutes. Delish! I ate it with sour cream. I will definitely make this again. p.s. remove the clove (spice) before blending, sometimes it doesn't blend well and you're left with pieces in the soup.
I pulled 4 good sized tomatoes from the garden, and one nicely ripened red pepper for this recipe (an afterthought). I roasted and peeled the pepper and just tossed it in to simmer with everything. After 20 minutes, I used the immersion blender but found the consistency a bit off yet, so I passed it through a wire strainer. Charlotte, this was an awesome bowl of soup! For you.....5+ stars. Thank you for this. UPDATE: I tried this with chopped garlic. I'm glad I did...a nice touch.
This is wonderful recipe everyone loves it including my tomato hating daughter. I served it for Thanksgiving dinner for 14 people and they thought it was great. I prepared the soup the day before then heated it up just before dinner. Then I mixed together sour cream with a good serving of parmesan cheese. A good dollop of this mixture was dropped into the center of each bowl of hot soup. Glorious!
Fantastic and filling soup. I used an immersion blender instead of the food mill and it worked great. I also only had ground cloves instead of whole, so I did about a small sprinkle per whole clove in the recipe. So yummy.
Great soup! I'm concerned about the confusion over the "cloves." Although I'm sure garlic is good, actual cloves are what made it so special to me, worth buying if you don't have any.
This is very good. I used one whole onion, chopped, 4 cloves garlic, minced, and sauteed them in olive oil before adding the tomatoes. I did not peel the tomatoes, but I did remove as much of the seeds as I could. I also added basil. Since I do not have a food mill, I pureed the soup in the blender before adding to the roux. Delicious.
I have been making this recipe for a couple of year. This is my basic tomato soup whenever I have tomatoes in my garden, freezer, or from friends. It's great with any kind of sandwiches. I sometimes add 1/2 cup of sourcream to get cream of tomato soup. Also when making a chili, I use this recipe instead of canned tomatoes.
I don't have a food mill so I used just a strainer. Worked well and very tasty. :)
I used my VitaMix blender to toss my whole tomatoes in it before I cooked this. The seeds & skin disappear and you dont have to worry about handling hot tomatoes.
Great recipe!! The only thing is- DON’T USE CLOVES. I have a feeling the author meant garlic cloves. I used cloves the first time I made it, and it was good, but that’s all you could taste. And I even used less than recommended. Trust me, cloves and tomato soup do not go well together. If you do decide to follow the recipe and add them, tread lightly… Otherwise, it’s great if you use GARLIC CLOVES.
very thick, and fresh tasting soup. definitly double the recipe, which is enough for 5 decent-sized bowls. I added 2 tbsp's chopped fresh basil (add it right at the end) and a sprinkle of Gruyere cheese ontop. also added a pinch of cayenne to the pot.
Excellent Recipe in that the basic foundation is there and can stand on its own. I however like most who reviewed this soup added my own little twists. I doubled the recipe, used fresh very ripe tomatoes from our garden, fresh basil 1/4 cup chopped fine,dried basil 1t (post food mill) fresh garlic 4 cloves, garlic powder 1t (post food mill) cracked black peppercorn to taste, and 1 cup of half & half, i only added 1t of the sugar, doubled the salt (kosher), I used ground clove 1/4 t, if you use ground be careful you can over do it. My wife and I enjoyed this soup and it was awesome to use up some of the bumper crop of fresh tomatoes from our garden. we will be making this soup again and putting some away for the colder months! Thanks Charlotte!
Awesome soup!!! My family loved it!! I followed some of the suggestions in the reviews. I replaced the cloves with garlic and basil and I did not remove the skin. I pureed the soup once it cooled down. Will make this again for sure! Thanks for the recipe!
This was delicious! I did add some garlic and fresh basil and cayene pepper and I used a large sweet onion. Since I don't own a food mill, I just used an emulsion mixer. The consistancy was great at this point, but I went ahead and made the roux. I won't do that step again only because I don't think it made any difference in the soup. When I served it I added a swirl of sour cream and a couple of fresh basil leaves on top. I'll be making this again and again.
Super , easy and delicious! I cut up tomato's (seeded) quatered 2 onions, 4 cloves of garlic, put it all on a foil lined bakingsheet tossed with coarse salt, pepper and a splash of balsamic vinegar baked at 400 for about 30 minutes. Let cool a bit, skinned tomato's and pureed. added stockd, cream, cayenne pepper, some basil and brought to a boil. Yummy, Yummy!!!
WOW!!!!! So easy!!!This is one of the best tomato soups I have made from scratch. I did however find it easier removing the skin first a big help. I used a fine strainer and pushed thru until no more liquid dripped and that worked well no food mill needed. I would very much sugest doubling this recipe.
Very good, very easy to make. I used ground gloves as it was all I had on hand, used about 1/3 teaspoon, might cut back next time. Also added a teaspoon of basil and a bay leaf, on the recommendations of many reviewers and it was delicious!
I work for a lovely elderly gentleman who grows his own tomatoes in his backyard garden and every summer we wonder what to do with all of them! After finding this recipe we now have another delicious way to use them. I made an extra batch and froze it in serving-sized containers and it worked out beautifully. So much better than canned and a fun project to work on together. My grand-daughter enjoyed making it with me too! Very easy and very flavorful! I just blanched the tomatoes in boiling water to remove the skins, chopped them, put them in a saucepan, liquid, seeds and all (but I didn't add any chicken broth) with 1/2 a small chopped fresh onion, some basil and oregano, brought it to a boil over medium heat and let it cook for 20 minutes. I don't have a food mill so I put it in the blender for a few seconds then easily pressed it thru a sieve using the back of the ladle I put it in the blender with, made the thickener as directed, added some dry milk powder, the salt, and sugar, and it came out wonderful! In the bowl I topped it with some grated Parmesan and a pat of butter...delicious!
Supremely good recipe. Followed it to a tee (with the exception of a tiny addition of basil). Put it all through the blender as I didn't have one of those food mill contraptions. Best tomato soup ever.
Never made fresh tomato soup before. This really outdoes Campbell's & everyone else out there. I'm not even a tomato soup fan at all. Now I am! I added one carrot, sliced. And I do not have a food mill, so I pureed and then strained the soup. All worked out just fine!
This soup was really good! The only thing, though, was that it had a really big clovey taste. Next time, I will cut down on the cloves.
I really loved the taste of this soup, although I did not add the cloves, and I added milk to it at the end to make it more creamy. Also, it says it's scaled to 6 srvgs, but it only like 3 bowls. So definitely double or even triple it!!
Wow, this is fantastic! I didn't have any cloves on hand, so instead I added some garlic and celery to it, and it just turned out beautifully. Very bright orange! I was surprised at the color, but it's lovely. It was more work than I thought it would be, but it was certainly worth it. I would suggest making a double batch of this, because after you strain it, there's not a whole lot left. Also, if you're looking for a thicker soup, you should double the amount of roux you put in. It's just not enough to make it thick. Still very good.
I made this for a women's meeting and everyone raved it was the best tomato soup they'd tasted. The clove adds a hint of mystery to this silky soup.
5+ OMG this was so good. Now one change only because I did not think I had cloves, so added 3 star anise, found the cloves and added them. It was the best recipe. Thanks for sharing. I will be using this recipe alot.
I added a clove of garlic and sauteed it with the onion. I left out the cloves. Added 6 fresh basil leaves, chopped, right before blending. Added a tiny but of cream at the end - maybe 1 tbsp and seasoned with salt and pepper. Turned out AMAZING! And I'm a definite food snob!
So quick and easy. Why would anyone opt for canned tomato soup when they can have this delicious fresh soup so easily. This one will appear on my table often.
Great recipe, especially for us gardeners with too many tomoatoes. I always double the recipe. I've made it several times over the last couple weeks and frozen it with out the roux
Love it! Love it! I really believe the cloves are to be of garlic. Thanks so much for this recipe! Great with the garden tomatoes!!
I bought a food mill just so I could make this recipie, and it was worth it! The consistency is so smooth and the garden tomatoes were so sweet that I did not need to add sugar.
The only change I made in this recipe was to reduce the amount of sugar. For health's sake I only used one half teaspoon. I did not have a food mill, so I used a strainer. It worked very well. It had a great taste, but I had a few lumps when I added the mixture to the roux. I'm sure I could have smoothed it out in the blender. It is a good recipe and tastes similar to bought soup without the excessive amount of sodium. I never would have thought to use cloves, but that was just what it needed. Thanks for the recipe. I will make it again.
Very Yummy and very healthy!! I just added some basil leaves to it, other than that I followed the recipe to a tee! I would recommend doubleling this recipe if you are making it for more than 2 people.
Fast and tasty. I'm vegetarian so I used veggie stock, and I don't own a food mill, so used a blender and blended everything. Yummy.
I, personally, dislike tomato soup. But after making this recipe I asked my husband to rate it and he gave it 5 stars. "Best tomato soup I've ever had" were his exact words.
I will never buy canned soup again! I didn't care for the cloves either and will omit next time. I also used vegetable broth to make vegetarian friendly.
I think this could have been a good soup but the cloves completely overpower it. I used less than the recipe called for and it is still all I could taste. I added more liquid and several other things to try to cut down the taste of the cloves but to no avail. I doubled the recipe as per other reviews and now I have a huge pot of inedible soup. Complete waste of time and ingredients.
This is the perfect soup for an abundance of home grown tomatoes! I made a couple of changes to give it a little kick. First I sauteed the onion (I assumed they meant one onion, sliced, so that's what I did) with a clove of minced garlic and some olive oil. I added the cloves in the last minute of the saute. I then added the tomato and chicken broth and cooked as directed. I don't have a food mill so I pulsed the mixture in the blender then put through the strainer. I finished as directed but added a few dashes of cayenne pepper...and then a few more! And as mentioned by another reviewer, this recipe is best doubled. Easy, light and wonderful!
Unbelievable! We sat down to dinner.My husband tried one spoonfull of the soup, took the phone and called his parents to say : "We are having the best tomato soup, its the one you can find in top-level restaurants only!" Used the tomatoes from my garden, the leftovers from the chicken broth I made a couple of days before that. Didnt have any cloves OR garlic, so put a little bit of garlic powder and I am sure it could be even better with the real garlic. Used a blender, since we dont have a food mill. Dont think a food mill would do that great of a job though. Blender makes it very fine. Thank you for the recipe!!
Really good recipe but gave it 4 stars because the second time i made this recipe i used 1/4 teas. celery salt,1/2 sm onion ,& used vegetable broth and 4 cloves of garlic & no cloves-this gave the soup more flavor-a keeper with the changes.
I generally make soups in large quantities to freeze for future meals. For this one, I used tomatoes from our garden that I had frozen. I used about 18 lbs. of tomatoes, cored, peeled and diced them. Depending on type of tomatoes used, the skins can cause bitterness. I added about 8 cups of homemade chicken stock that had been reduced and 6 cups of water. I added 2 large onions sliced, 16 cloves, about 1/4 cup of chopped garlic, 2 tbsp. sea salt, 4 tbsp. sugar (sugar cuts the acidity of the tomatoes), and 4 tbsp. of Braggs Apple Cider Vinegar. I didn't have fresh basil on hand, so I added about 3 tbsp. of dried after the mixture started boiling. I let the mixture boil gently for about 45 minutes to completely soften the onions and garlic. Then used an immersion blender to blend everything. I had 2 cups of heavy cream that would soon go bad. So I mixed it in after the blending. I mixed the roux in a separate pot using garbanzo bean flour and all-purpose estimating about 6 times the recipe, and followed the recipe instructions. The resulting soup was wonderful. This is a recipe that would be difficult to mess up if only using the ingredient quantities as a guideline. I seldom accurately measure anything, except in bread baking, and go primarily on appearance and taste. This is a good basic recipe. If you are a new cook, the recipe as-is is great. If you are experienced, the measurements are not so important as the look and taste. Rice can be added for tomato rice soup.
Delicious! Like others I used it as a base. I used all of the listed ingredients but substituted a rounded tsp of ground cloves for the whole cloves. Also, I seeded my tomatoes and left skins on. Then I chopped them, the onion and two garlic cloves in a food processor. Cooked as stated then cooled and pureed in blender as I did not want to throw anything away. The only additional ingredient I added was fresh dill. I added the entire sleeve (outside of sleeve reads .66 oz/18 grams). I like the taste of fresh dill and got the idea from another recipe posted on this website.
This is a wonderful recipe. I have never had fresh tomato soup before (always canned) and this was delicious. I added fresh basil to the tomato mixture while it was simmering. I did not have a food mill, so I pureed the tomato mixture in a blender and then put the mixture through a regular sieve to remove the seeds. Then I added the tomato mixture to the flour and butter. At the end I added a little fat-free half & half. It turned out wonderfully.
I made this recipe exactly as it states, with only one slice of onion, and I substituted vegetable broth for the chicken broth. It is THE best tomato soup, my husband and I have ever had!! No way does it make 6 servings, however, unless they are only 1 cup servings. More like 3 or 4 at most. I added nothing else and it was EXCELLENT!
This tomato soup is outstanding. You'll never want to eat the canned stuff again. I peeled and seeded (doesn't take as much time as it sounds) tomatoes so didn't need a strainer or mill. If you have an abundance of summer tomatoes, do yourself a favor and make this soup!
Friends, after many years of dealing with puréeing soups, I finally figured it out: purée first, THEN cook. For those of us who use food processors with a plastic bowl, this will save time and ease your mind if you worry about hot food and plastic.
I made this soup several times during tomato season; it is fabulous!! I also assumed that 'a sliced onion' was what was meant. Once when making this soup, I had grilled red and green peppers as leftovers, and right before pureeing the soup, I added them to the mix. This added yet another layer of flavor. Also found that fresh marjoram works well in the soup and with the cloves. Added a couple of minced garlic cloves, too. THANKS for this great recipe!
I didn’t use any cloves (because I didn’t have any). Before adding everything into the pot, I put about 2 tbsp of olive oil and 3 cloves of garlic sliced. I waited until the garlic was fried up and browned on both sides before adding the onion. I chopped up the onion instead of using the rings. When the onion was beginning to get tender, I added the tomatoes. I sautéed the tomatoes with the onions and the garlic for a little bit before adding the chicken broth. If it makes any difference to you, I used College Inn low sodium chicken stock. Then I lowered the heat and let it simmer for about half an hour to forty minutes until the tomatoes got good and mushy. I drained the soup into a large mixing bowl with a strainer. Then I took all the tomato stuff and pureed it in a food processor and returned it to the soup. With the flour, it’s easier to put it in a bowl with a ladle of soup to melt it that way and get rid of all the lumps before introducing it into the empty stockpot. I didn’t use any sugar, but I used a little blessed salt and pepper. It came out great! My guests raved for more! And a good way to use up a lot of tomatoes.
The recipe left me with some creative license. It says "1 slice onion". I went ahead and added 1 whole sliced onion, but next time will add a little less (maybe just one thick slice). The recipe said "4 whole cloves". I see that some of the reviewers added cloves of garlic, but I just added 4 of the spice cloves (they look like little nails). Didn 't care for the taste of the cloves, so next time I will add 1 clove of garlic, instead. Our family does not use butter, so I made the roux with olive oil. My husband drank the soup cold out of the refrigerator; said it tasted like V-8. I ate mine hot off the stove, with crumbled saltines. Will definitely make this again.
This was a really good soup. However, at the end of the day (or the recipe actually) it just needed something more. So I added some heavy cream, about 1/4 cup, and it turned into tomato bisque. It was perfect at that point. Great flavor and beautifully creamy taste. My soup was not totally smooth as I did not have a food miller to use. I used a food processor instead and it worked well. Actually, I think that gave it some texture and it was a better soup for it. Will make again.
Great! Love the tips from vivibo!
This was good. I omitted the cloves and added a touch of half-and-half for some creaminess. It was delicous.
My family loved it! For those who have a garden with an over abundancy of tomatoes, this is the perfect recipe. Note - to feed my family of 4 I had to double the recipe.
This recipe will change your opinion of canned tomato soup forever!! We grew a garden and I had so many tomatoes and I was looking for something to do with them other than canning them. I made this soup to serve with sandwiches and it was a big hit! I don't have a food mill so I just strained it with my finer-holed colander and it was fine. I will make this again next fall when the tomatoes are coming in faster than I can use them!
Were not a big fan of Tomatoe soup I made this for a recipe we were surprised how good it came out. Better than can and used up some tomatoes from our garden! Thanks for sharing .. keeper..
Simply the best! I used Roma tomatoes and it was so tasty that there wasn't any left to share it with anyone! If you're going to leave the tomatoes in, it's best to blanch and peel them first.
I really don't like tomato soup. I was craving it one day while pregnant and tried this. I am hooked! It is soo good and so different. It was really yummy. I didn't even use the food mill or anything. I just ate it a little bit chunky and it was fine!
This soup was really good and tasted so fresh! My kids even loved it ;0) Only thing, the cloves were a little overpowering for my taste, but dont get me wrong, in no way did it ruin the soup. May try 1 clove next time instead of 4.
Great Recipe. It's so easy! You definitely need to double the recipe if you want to feed more than 3 people. I used 1/2 teaspoon ground clove and 1 garlic clove minced. I also used a food mill and I had no problems. I will definitely use this over and over again. Forget buying store bought Tomato Soup!!
This soup was really good. It was my first time making tomato soup with tomatoes from my garden. I didn't have cloves so I left that out. I also didn't have a food mill, so after the boiling I put it through a blender and then strained it, discarded the seeds etc. and continued with the rest of the recipe. It turned out great.
Oh, sweet Lord. This is my first time making homeade tomato soup(gazpacho is my fav.).This recipe is sooooooo perfect. The flavoring is subtle and delish. I however do not have a food mill, so I put it in my blender then poured it through a strainer. My DH (very skeptical and loving his canned tomato soup) flipped over this. I can't wait for my garden to start producing. Has anyone tried to freeze this yet? If so I would like to know how it did. Thankyou, thankyou, thankyou for posting this recipe.
This recipe is great. Instead of canned tomato soup I can now feed the family with this wholesome one.
Absolutely yummy! I did make this today (Nov.28) but I used farm fresh tomatoes. And I sauteed a whole onion (didn't understand the "1 slice onion" part) with 4 cloves of garlic in some butter and olive oil while I chopped the tomatoes. I used ground clover, but only a few dashes. And I put it through a blender. DELICIOUS!! My hubby had thirds!! Will make OFTEN.
WOW! I love this soup!! It has to be one of the best recipes I have tried on this site in a long time. Trying to use up a bunch of soft tomatoes and this was the way to go. I used 1 can of Fat free/no salt added chicken broth and a nice extra thick slice of white onion in addition to about 4-6 cloves of garlic (does anyone else wonder if the recipe author means whole cloves as in the spice?? I can't imagine putting a sweet spice such as cloves in this soup, so I used cloves of garlic). No food mill here, so I used my immersion blender right in the soup pot then ran the soup thru a sieve to remove the solids. The roux made an amazing difference in texture - the soup thickened right up and took on that beautiful orange-red color and fantastic silky creaminess that you get with a cream soup - but no cream here! I didn't even add the salt or sugar as I liked the tangy fresh tomato taste in the soup. I will absolutely make this again and tell all my friends too!
Who knew tomato soup could be so good? I had some very ripe tomatoes that had to be used and this was the perfect solution. If you are using this as a main course it will likely only feed two. I added a chili pepper, bay leaf, and garlic to the simmering blend and used a 1/2 teaspoon of ground chives instead of whole chives. I also blended everything into the soup (sans the bay leaf.) I added the salt but it was a bit too much; I will use less next time and I added a turn of Basalmic vinegar before serving. What a surprising treat this turned out to be.
This is really wonderful. The cloves make the recipe. Without the cloves, it's just a good tomato soup, nothing out of the ordinary. With the cloves, it's a unique treat. I used two 28 oz cans of whole tomatoes, and just put a submersible hand-blender right into the pot. It worked great. I made this twice, and the 2nd time, I did not even make the 'roux'. The consistency is lovely without it, just thick enough. And it's healthier without the butter, so now I can make this often and feel great about it. You can throw in a half-cup of cream of half-and-half, but I did not find this to make a big difference. One word of advice: do 'not' add basil to this soup. While most tomato soup is better with basil, it doesn't work here because of the cloves. Cloves and basil just do not go together. Trust me... I tried. :-)
I think this is a good base to start a soup...but it seems pretty much everyone has added/removed stuff to make it better which is why I'm only giving 3 stars as is. Next time I will omit the cloves or maybe only add 1, the flavor of them is WAY too overwhelming! I wish I would have read the reviews to find that a lot of people didn't add them or only put in 1. Unless you LOVE the flavor of cloves, I would add sparingly. I added 2 garlic cloves and will add more next time. I also added half and half to make it a creamier soup. I added a little bit of basil too because I was trying to get rid of the clove flavor. After the first step, I put it in the food processor and then strained it through a strainer. Put the stuff in the strainer back through the food processor again and then strained that which left a nice smooth soup, no lumps, chunks, seeds or anything like that. I will definitely try this again with more left over summer tomatoes and some adjustments! :) Back to change my rating to a 2...the more I thought about it, the cloves just ruined this soup. I made the tomato basil soup recipe from this site and that's a winner.
Mine needed more sugar. It was very acidic. It was pretty good though.
I liked this soup. Tasted fresh and I liked the cloves. It gave it a nice warm exotic twist. I will definitely make it again. Thank you.
I'm glad I doubled this recipe, I think as written it would have been 6 pretty small servings. Doubling it we have 6-8 servings. Other then that the only change I made was using veggie base rather then chicken and I reduced the sugar and salt some. What a great soup.
I loved it! I didnt use a food mill or add the flour mixture but I did add a clove of garlic and more onion than called for. It was amazing! Totally beats canned soup!
I quite liked this, although I did change it. Added less cloves. Also added garlic powder and celery salt. Didn't use the flour/butter. Used an immersion blender. Added a couple of tablespoons of cream cheese at the very end. Good flavour and cinsistency.
DELICIOUS!!!!! I used a blender stick to smash up the tomatoes, onions, etc., and then put it through a strainer before adding it back to the roux. I would serve this as a first course for a nice dinner party without hesitation. It is very, very rich!!!!
This was definitely fast,but just a little too bland for us..next time I will add some fresh basil and maybe oregano..and maybe a little sherry:-)
I made this with beef instead of chicken stock (per pantry), and forgot to put in the salt and sugar at the end. Also used ground clove rather than whole. It was delicious! I will DEFINITELY make it again, as its a great use for the tomatoes that are one step too soft for sandwich slices.
I was skeptical, but this turned out yummy! I will be making this alot. My 1 yr old finished off a bowl of this soup in no time. The cloves really make the soup.
i had to change the recipe because of lack of some ingredients. i doulbed the recipe used half chicken and half beef stock. used ground cloves and minced garlic. i did pull the materd and onions out of the stock and pulsed em for a somewhat chunky soup. just eye-balled the rest of the spices and added to taste. a keeper! i'll remember the chix stock for this. bay scallops would rock in this!
I'd say I was disappointed with this. It was thinner than I'd expected and though I added some onion and garlic, just not that flavorful. (All I tasted were the onion and garlic and I did not use that much.)
Just made this and it is definitely more tasty than the canned tomato soup. I dislike cloves so I added 2 cloves of spanish garlic and that seemed to give it the right flavor, along with the red onion I used. It was thinner than we like but perhaps that is because I didn't run it through the food mill so I made a little bit extra rue to thicken it up a bit more. Will make again when the heirloom tomatoes hit the farmers market. Good solid base recipe that is easy to modify to your family's taste. Update: just took some from the freezer for lunch and it was better the second time around. Freezes very well, much better than other tomato soups I've made.Edit: I made this today and did use the food mill. It still came out a bit thin for our tastes. Instead of making a bit more rue, I added a splash of cream (no more than 2 tablespoons) for a slightly richer taste and I forgot the sugar (and certainly didn't miss it). What a wonderful, easy to follow recipe!
I didn't have any fresh tomatoes on hand so I used some canned Italian style tomatoes. I added a bit of milk to the roux as well. I really love this! Great tasting, simple and wonderful for a cold winter's evening!! No more condensed stuff for me!
It only took me 7 years after I put this in my recipe box to make this soup! It was tasty - even though I didn't read the recipe thoroughly enough and used 4 GARLIC cloves instead of cloves. It was still tasty... just with a definitely garlic undertone!