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Heirloom Tomato Soup

Creamy Heirloom Tomato Soup

This is delicious homemade tomato you can make with fresh tomatoes or frozen thawed tomatoes.
Course dinner
Cuisine American
Keyword fresh tomatos, frozen tomatos, homemade tomato soup, tomato soup
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Author Mary Bostow


  • 2 pounds fresh or frozen tomatoes
  • 1 Teaspoon garlic powder
  • 1 Teaspoon paprika
  • 1/8 Teaspoon cayene pepper
  • 2 Teaspoons dried oregano
  • 1 Teaspoon dried basil
  • 1/4 cup butter
  • 1/4 cup flour
  • 11/4 cups whole milk
  • 4 chicken bouillon cubes


  • Preparing the tomatoes:
    Blanch your fresh tomatoes in boiling water for 30 seconds. Place the warm tomatoes in cold water to cool.  Peel the skins off the tomatoes and cut any blemishes off.  Cut the tomatoes into quarters and remove the seeds.
    Put the tomatoes and all the spices and herbs, including the bouillon cubes into the bowl of a food processor and give it a whirl  until mixture is smooth.
    Making the roux:
     Melt the butter in a saucepan and whisk in the flour.  I always let it boil a minute, it takes the flour taste out of it.
    Next add the milk to the pot. Cook and whisk until it comes up to a boil, add in the tomatoes.  Heat the soup back up after the tomatoes are added and tweak the soup to your liking.  if it's to thick , add some milk, if you want more herbs or spices, add them. If your tomatoes don't have the tomato flavor you hoped for, add a little tomato paste to the soup. 
    If you are using frozen tomatoes....thaw the tomatoes completely and continue with the recipe.