Creamy Fresh Tomato Soup

Vine Ripened Tomatoes

2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 pounds ripe tomatoes, skinned and chopped
3 cups vegetable or chicken broth
1/8 teaspoon ground cloves
Salt and pepper, to taste
1/2 cup heavy cream

Melt the butter with the oil over low heat in a pot.

Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring.

Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat and cool slightly. Puree the soup with an immersion blender. Stir in the heavy cream. Warm the soup before serving.

Makes 4 to 6 servings.


The clove gives this soup that traditional "Campbell's Soup" flavor we all remember from our childhood. Just go very easy, as it is a strong spice. This recipe shines when you use tomatoes fresh from the garden. Add a teaspoon of sugar if the tomatoes come from the grocery store.

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