Fresh Tomato Soup

Peppered with nutty brown butter, fresh burst cherry tomatoes and a ultra creamy base, our Fresh Tomato Soup is everything I want and more this tome of year.

Fresh Tomato Soup

While the summer has officially drawn to a close according to our calendars, lingering warm temperatures and the plethora of fresh tomatoes available say otherwise. There has however been a sprinkle of disguised fall weather in between the sunshiny days and that’s those are the exact days I want to eat this Fresh Tomato Soup. Bright with a heavy dose of cozy, this creamy concoction is the perfect transitional meal to usher in colder days.

Ingredients in our Fresh Tomato Soup

Butter. Aside from the tomatoes, the butter is arguably the most important ingredient in our fresh tomato soup. Because what happens to butter when you brown it and swirl it with the luscious tomatoes it becomes irresistible.

Tomatoes. I like to use fresh cherry tomatoes here. They’re sweet and plump and have the perfect amount of juice in each bite. Bonus? They’re typically available all year round.

Onion + garlic. Always a necessity.

Carrots. I don’t make a tomato soup without carrots. They add a sweetness and creaminess you can’t get with tomatoes alone.

Canned tomatoes. While you can absolutely use all fresh tomatoes, I like to through in a can of san marzano tomatoes. They’re canned at their peak so they always taste perfect.

Chicken broth. Low sodium if you have it.

Cream. After pureeing the soup I determined it didn’t need cream. However, a little bit is never a bad idea.

Let’s make Fresh Tomato Soup

Brown the butter. The extra step of browning the butter really makes in difference in the outcome of our fresh tomato soup. We’ve done this a million times in the archives but if you’re new around here all you do place the butter in dutch over or large soup pot. Turn the heat on medium high and watch it melt. When the butter turns brown on the edges start to swirl the pan until it turns a deep chestnut brown color.

Cook the tomatoes. When the butter is just shy of burning, throw in the tomatoes and reduce the heat to medium. Coat the tomatoes in the butter. Cook stirring often until the start to burst, about 5 minutes. Add in the carrot, onion and garlic. Cook for another few minutes.

Simmer. When the tomatoes have burst completely, add in the chicken broth. Bring to a boil and reduce to a simmer. Simmer until the carrots are softened.

Blend! Carefully transfer the soup to a blender. Blend until smooth. Add in cream if you choose!

Do I have to use fresh tomatoes?

If you don’t want to use fresh tomatoes, I suggest using this recipe for our Creamy Tomato Soup! Add in a couple extra tablespoons of butter and brown the same.