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rustic farm-fresh tomato soup

(2 ratings)
Blue Ribbon Recipe by
Family Favorites
Not Far From Green Bay, WI

In late summer, when tomatoes are abundant, I love to make this fresh tomato soup with our family farm tomatoes and just a handful of everyday ingredients. Add a grilled cheese sandwich and you're all set. Healthy, fresh, and easy... my kind of recipe.

Blue Ribbon Recipe

When tomatoes are ripe and plentiful, this is a fabulous rustic tomato soup. It's creamy and savory with a touch of sweetness. The rich tomato flavor is enhanced by the onions that cook down with them. Serve alongside grilled cheese for a little comfort food. Once you try this tomato soup, you will never want it from the can again. If you don't have an immersion blender, a food processor or blender will work as well (just be careful with the hot liquid).

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For rustic farm-fresh tomato soup

  • 4 c
    very ripe tomatoes, I used a mixture of varieties, roughly chopped and seeded
  • 1
    medium or large onion, chopped
  • 2 c
    chicken broth (I like to use Better Than Bouillon)
  • 1 can
    tomato sauce (8 oz)
  • 2 Tbsp
  • 2 Tbsp
    all-purpose flour
  • 1 1/4 tsp
    salt, or to taste
  • 3 tsp
    sugar, or to taste
  • 1/2 - 3/4 tsp
    freshly cracked pepper, or to taste
  • optional - garlic powder, Italian seasoning, croutons, green onion tops, shredded Parmesan cheese

How To Make rustic farm-fresh tomato soup

  • Tomatoes, chopped onion, and chicken broth in a pot.
    Roughly chop and seed 4 cups of tomatoes. In a large pot, combine tomatoes, chopped onion, and chicken broth.
  • Tomatoes simmering on the stove.
    Bring mixture to a boil then reduce heat and simmer for 20-25 minutes.
  • Tomato sauce, salt, pepper, and sugar added to the cooked tomatoes.
    Remove from heat. Add tomato sauce, salt, pepper, and sugar.
  • Blending tomatoes with an immersion blender.
    Using an immersion blender, blend to desired consistency.
  • Removing skins and seeds from the tomatoes.
    To remove any remaining seeds or skin, pour cooled soup through a colander and into a large bowl. Stir or push through with the back of a large spoon.
  • Cooking flour and butter in a pot.
    Wipe out soup kettle and melt butter. Add flour and cook for 1-2 minutes until it begins to become golden.
  • Adding a spoonful of tomato soup to the melted butter and flour.
    Add a ladleful of soup to the butter/flour mixture and blend.
  • The remaining soup added to the pot.
    Then, add the rest of the tomato soup mixture and stir. Heat to a low simmer. Check salt, pepper, and sugar and adjust to taste. All tomatoes have different sugar content. 3-4 teaspoons seem to work for us. Adjust to your own preference. Serve.
  • Cheese and croutons sprinkled on the tomato soup.
    For variety, add garlic powder or Italian seasoning. Serve with rustic croutons, green onion tops, and/or shredded Parmesan.