Return to Content

Fresh Tomato Soup

Fresh Tomato Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Canned tomato soup is one of the great blessings of modem life -- beautifully smooth, zesty, comforting, and cheap -- available anywhere, infinitely adaptable. But in August, September, and October, when your garden burgeons with fat, ripe fruits, you should consider this fleeting, perfect, homemade soup.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

tomato soup


  • 4 tablespoons butter
  • 5 or 6 large ripe tomatoes
  • 1 clove garlic, crushed
  • 2 heaping tablespoons flour
  • 2 cups (or more) milk


Melt butter in a soup pot. Rinse tomatoes and cut in pieces. Discard the seeds that are easily removable without losing too much juice. Put tomatoes into the pot and simmer gently as you add the garlic and flour, then gradually stir in enough milk to make a cream soup of medium thickness. Cut in the herbs which are abundant in late summer -- basil, parsley, chervil, chives -- and serve with the tomatoes still in big pieces and tasting of the garden. This is good hot or cold.

Updated Tuesday, August 14th, 2007

Special 2-for-1 Winter Sale

OFFER ENDS SOON! Send a one-year gift subscription of Yankee Magazine for only $19.97 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111