Tomato soup is available all year long thanks to the genius of canning. However, this time of year, there’s an opportunity to make something truly special with fresh seasonal tomatoes!
You might think that it takes hours to make soup from scratch, but that is absolutely not the case. Fresh tomatoes break down quickly in this soup, and you can speed up the process by blending them with onions, garlic, and herbs.
The real key to making this soup special is to whisk it into a simple roux. I made mine with Land O Lakes® Butter with Canola Oil. The roux thickens the soup just slightly, which gives it the perfect texture for dipping toast!
And, let’s face it, tomato soup isn’t tomato soup unless you are dipping chunks of crusty toast in it!
Don’t miss the chance to grab some seasonal tomatoes from your local market and try this wonderful soup!
Buttery Tomato Soup
- ¼ cup Butter, divided
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 2 pounds ripe tomatoes, chopped
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken stock
- 2 tablespoons all-purpose flour
- Toast, for serving
- Chives, garnish
- In a large pot over medium heat, add 2 tablespoons butter with chopped onion and garlic. Cook for a few minutes until onion starts to soften, but doesn’t brown at all. Add tomatoes and continue to cook until they start to break down, maybe around 3-4 minutes.
- Add basil, salt, pepper, and chicken stock to the pot and bring to a simmer. Simmer for 15 minutes on medium-low heat, stirring occasionally.
- Blend soup either using an immersion blender or by transferring to a traditional blender. If you are using a traditional blender, let the soup cool before blending and blend in batches.
- Wipe out your pot and add another 2 tablespoons butter to the pot over low heat. Whisk in flour and cook for a minute or two until the roux turns a light tan color.
- Slowly whisk in your blended tomato soup. Cook over low heat for a few minutes to slightly thicken soup. Taste and season with salt and pepper.
- Serve the Buttery Tomato Soup with toast and minced chives.
- Leftover soup keeps great in the fridge for 4-5 days or freezes well for up to three months. Reheat soup gently on the stovetop.
Did you make this recipe?
Starting the Tomato Soup
This tomato soup recipe starts with really basic ingredients. Onions, tomatoes, and garlic!
Add these to a large pot and let them cook. They will start to break down a bit. Is there anything better than August tomatoes?!
Once they have started to break down, you can add your chicken stock and spices to the pot and bring them to a simmer.
After simmering for a few minutes, blend up the soup. I like to use an immersion blender for this, but you can absolutely use a standard blender. Just make sure to let the soup cool before blending it if you are using a standard blender.
Finishing the Tomato Soup
The soup will be a bit thin at this point and an easy way to thicken it up is to slowly stir the soup into a roux! You don’t want so much roux that it makes a sauce, but just enough to thicken it slightly.
I like to use 2 tablespoons Land O Lakes Butter with Canola Oil and 2 tablespoons all-purpose flour. Whisk that together over low heat for a few minutes until it starts to brown.
Slowly whisk in your blended soup base and let that mixture simmer until it’s thickened.
Season the soup with salt and pepper to taste and you are in for a really great tomato soup!
You could serve this Buttery Tomato Soup as an appetizer, but I can easily make a meal out of it with some crusty bread and maybe a side salad. Its’ a nice light meal that is great even on a hot day.
Storing and Reheating the Soup
You could very easily make a doubled batch of this soup and have plenty to freeze. It freezes beautifully in freezer-safe bags for up to three months. Just long enough to enjoy it again when the weather turns colder.
Reheat the tomato soup gently on the stovetop until it’s steaming hot.
Don’t miss the chance to make some great tomato soup while they are in season!