164 Ratings
  • 5 star values: 122
  • 4 star values: 30
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2

This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.

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  • Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.

  • Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.

  • Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

Nutrition Facts

297 calories; 17.3 g total fat; 51 mg cholesterol; 754 mg sodium. 32.1 g carbohydrates; 3.7 g protein; Full Nutrition


Reviews (118)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/02/2009
This is my recipe and I hope you like it. The only thing I would tweak would be the amount of nutmeg. I would use a pinch. I use fresh and usually give it a couple of cranks on the grinder. Also the cream is optional the soup is just as good without it if you want to watch the calories. Finally if you have an immersion blender that is the easiest way to make the soup less chunky. My kids love this with a grill cheese sandwich and it comes together fast. I hope you enjoy! Read More
(66)

Most helpful critical review

Rating: 1 stars
07/21/2012
I started out making this precisely by the recipe. Tasted exactly like Campbell's canned tomato soup. Added extra garlic extra salt & pepper doubled up on the cream. It needs fresh basil and definitely should be completely pureed. Sorry but we were not impressed. Read More
164 Ratings
  • 5 star values: 122
  • 4 star values: 30
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/02/2009
This is my recipe and I hope you like it. The only thing I would tweak would be the amount of nutmeg. I would use a pinch. I use fresh and usually give it a couple of cranks on the grinder. Also the cream is optional the soup is just as good without it if you want to watch the calories. Finally if you have an immersion blender that is the easiest way to make the soup less chunky. My kids love this with a grill cheese sandwich and it comes together fast. I hope you enjoy! Read More
(66)
Rating: 4 stars
10/22/2010
Delicious - WITHOUT the flour and without the sugar. Not only is neither necessary but I believe the soup is better without them both. The soup is sweet enough thick enough as is. To be on the safe side I erred on the side of caution and used only half the amount of nutmeg called for and was happy with that - certainly better than had I added too much and hated it! Rather than the canned tomatoes (which would be wonderful too!) I used tomatoes I had put up from my garden. I also added what might be one of the last times I'll get to use fresh chopped parsley and basil from my garden. Since I scaled this down to two servings I wasn't about to open a carton of heavy cream for a mere two tablespoons and the half and half I used instead was just fine. This was brilliant red intensely tomato-y and incredibly fresh tasting. Along with "Club Sandwich Salad " also from this site it was a tasty nutritious and satisfying soup and salad supper. Read More
(46)
Rating: 5 stars
03/05/2009
Beautifully done SWEETJAM! I love the unexpected nutmeg (I used lots) and the smokiness of the fire-roasted tomatoes. I made a double batch of this because I'm clever. I didn't put the cream in the soup but lightly whipped it and added it as a garnish - along with fresh basil and bacon. Knocked some socks off! Thanks so much for the recipe!:) Read More
(36)
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Rating: 5 stars
03/25/2009
Fantastic! I left out the nutmeg and the sour cream and pureed the entire mixture. The result was smooth creamy and exactly the kind of tomato soup I've been trying to make for years! I served this with grilled cheese sandwiches and every bite was gone in minutes. Awesome recipe and so easy. Definitely a keeper! Read More
(13)
Rating: 5 stars
04/15/2013
Fantastic! I used a whole 6 ounce can of tomato paste and a little more cream but this was divine! I served this with cheesy bread (a baguette halved and cut into 4ths with butter garlic powder and shredded mozzarella in the oven at 425 degrees until browned and bubbly) which would also make good cheese croutons for this soup if you cut it into bite-sized squares. As an FYI the Muir Glen brand of organic canned fire-roasted tomatoes does not contain BPA in the lining as many other brands do. The acidity of tomatoes causes the thin plastic lining they use in cans to leach BPA making it one of the strongest sources of leached BPA in foods. So it's good to buy Muir Glen if you can find it especially if you have little ones at home like I do.:) Read More
(11)
Rating: 5 stars
05/18/2009
For those that are having trouble finding "fire roasted diced tomatoes" I found them in the healthy/organic section of our grocery store. I however went the cheaper route and used zesty diced tomatoes with green chilis. Probably one can of that and one of regular would be good because it was a little spicy but still good! Read More
(10)
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Rating: 5 stars
11/24/2011
I've made this recipe close to a dozen times. I make it pretty much as is though I only use 2 tablespoons sugar leave out the cream and garnish it with fresh chopped basil. Everyone who tries it claims it's the best tomato soup they've ever tried. Using an inexpensive immersion blender is far easier than transferring to a regular blender. Great recipe the nutmeg is a must! A big thank you to the recipe creator for sharing! Read More
(9)
Rating: 4 stars
02/22/2010
This was very good. I didn't like the idea of the cream so I omitted it and it turned out to be a nice rich tomato soup. I also omitted the flour as it thickens up beautifully with the tomato paste and other ingredients. Very tasty. Read More
(7)
Rating: 5 stars
06/21/2010
This is one of our favorites! It's as close as I've ever come to my husband's idea of "how Mom used to make it" (it's SO much better than his mom's but I won't tell if you won't). I leave out the celery just because I don't care for it and have occasionally used condensed milk instead of cream with equally good results. I also do not puree because we like our soup chunky (and because I don't like washing the food processor). Making "Just like Mom's" (ha!) tomato bisque tonight as a Father's Day treat for my husband. Thanks for the great recipe!! Read More
(6)