This fresh tomato soup recipe is best made with tomatoes right from the garden, but it's still amazing with canned tomatoes! This creamy soup recipe can be made in minutes on the stovetop. Feel free to add pesto, basil, roasted garlic, or croutons!
See note below about options for tomatoes in the notes section below. Add tomatoes to a blender or food processor and pulse until they are the way you want them. I like them a little bit chunky, but smooth is totally fine too.
Over medium heat saute diced onions in butter until they are translucent and soft. About 5 minutes. Add minced garlic about one minute before onions are done.
Continue cooking over medium heat while adding flour, season salt, salt, pepper, and bouillon. Whisk until a smooth paste is formed and the roux begins to turn a golden brown color.
Gradually add milk. Whisk until combined and thickened.
Add the pureed tomatoes and sugar to the thickened milk mixture. Whisk to combine. Bring to a simmer over medium heat.
Drizzle the heavy cream into the soup. Stir.
Garnish with basil and parmesan cheese if desired.
Tomatoes: Use whatever tomatoes you like (fresh from the garden, store-bought, oven-roasted, or canned tomatoes that have been drained). Working in batches, add about 2 cups at a time of tomatoes to a blender or food processor and pulse to the consistency you like. I like my soup a little bit chunkier, but you can blend it until it’s all the way smooth if that’s what you like. Another option is to add the tomatoes to the soup the way they are and use an immersion blender to blend it later.Add-ins: We love adding basil pesto to our tomato soup. You can also add hot sauce, roasted garlic, or cooked and pureed carrots or roasted red peppers.Garnishes: Garnishes make this soup extra fun. Oyster crackers, croutons, fresh basil, parmesan cheese, sour cream, or grilled cheese croutons are all great options!