I love today’s recipe so much that I have it taped inside my cupboard door so I can always find it. I got it online about 15 years ago when I wanted to make tomato soup but didn’t have onions. I don’t remember the source of the recipe, but apparently this is what comes up when you search for “tomato soup without onions.” 

I make this soup all year, cheating by using two 28-oz cans of crushed tomatoes when I don’t have good fresh tomatoes. They’re a good substitute in the winter and spring months when good tomatoes are not available. These days, I veganize it with margarine instead of butter.

Fresh Tomato Soup

2 lb. tomatoes 

3T butter or margarine 

2T flour 

1t salt 

1/2t sugar 

1/4t pepper 

1 water 

1/2c vegetable broth 

Wash and stem tomatoes. Fill a large pot full of water and bring to a boil.  

Blanche the tomatoes by dipping them in the boiling water for 10-15 seconds. Plunge tomatoes into cold water (ice water, preferably). Let cool just a bit and carefully remove skins. Dice.

In a large saucepan, heat butter/margarine and add tomatoes. Simmer for about 5 minutes. Remove from heat and run through a blender. (I use an immersion blender right in the pan; just watch for splattering. It’s hot.)

Return tomatoes to pan. Sprinkle with flour, salt, sugar and pepper. Stir well. Bring to a boil. Reduce heat and simmer for 2-3 minutes, stirring constantly. Add water, then broth. Heat to simmering.  

Serves 6

Variations 

I like to add a couple of cups of cooked macaroni to the soup.

Here are more variations from the original recipe: 

  • Serve with croutons
  • Sprinkle with chopped fresh basil leaves and a little bit of shredded mozzarella cheese or vegan cheese
  • Add fresh rosemary or chopped chives while simmering
  • Add a dollop of sour cream and a sprinkle of sage
  • Reserve a tomato half and dice it, adding it to the creamy soup near the end of simmering
  • Add 1 cup cooked rice

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