Name: Cream of Tomato Soup
Prep time: 20 min
Cook time: 65 min
Yield: 4, 4 servings
Cuisine: American
Ingredients: fresh basil; 4 cups milk; 1 tablespoon butter; salt and pepper; 8 tablespoons butter; 1 tablespoon extra virgin olive oil; 7 tablespoons flour; 1/2 cup chopped celery; 2 teaspoons sugar; 1/4 cup chopped onion; 2 slices bread; fresh nutmeg; 2 small bay leaves; Croutons; 1 small onion (studded with 8-10 whole cloves); 2 cups diced fresh tomatoes (peeled and seeded (can substitute canned)); White Sauce

Cream of Tomato Soup

No reviews yet

A great way to use up fresh tomatoes, this Cream of Tomato Soup is creamy and has a delicious, mild tomato flavor. Don’t skip the homemade croutons - they taste like buttered toast in your soup!

By: Tasteandtellblog (via Tasteandtellblog)

Original Publish: Sep 12, 2009

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 65 mins

Yields: 4, 4 servings

Instructions

Make the white sauce: Preheat the oven to 350ºF. Melt the butter in a large ovenproof saucepan. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the milk. Add the onion and the bay leaves. Frequently stir the mixture until it is slightly thickened, 10-15 minutes.
Transfer the pan to the oven. Cook for 20-30 minutes, until the sauce has completely thickened.
Remove the bay leaves and the onion, and add a dash of fresh nutmeg.
Make the soup: In a soup pot, combine the tomatoes, celery, onion and sugar. Simmer together, covered, for about 15 minutes. Transfer the mixture to a blender or food processor and pulse until smooth. Return the tomato mixture back to the pot.