Summer Cream of Tomato Soup


Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in



By Todd Porter

Published 2013

  • About

Beginning in the waning months of winter, one phrase repeatedly gets uttered: “I can’t wait for our summer tomatoes.” Nothing compares to the flavor of in-season tomatoes, and this soup is designed to feature that amazing taste. The tender, flavorful tomatoes are barely cooked, allowing their sun-infused flavor to shine. If your tomatoes are a bit off-season or are fairly firm, you’ll want to simmer them longer (about thirty minutes) before blending and probably add a touch more brown sugar.


  • 2 tablespoons olive oil
  • 2 stalks celery, diced
  • ½ large sweet onion, diced
  • 8 pounds (3.6kg) tomatoes, cut into large chunks
  • 1 cup (240ml) vegetable or chicken stock (may substitute water)
  • ¼ cup (15g) chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 3 tablespoons brown sugar
  • 1 tablespoon salt
  • ½ cup (120ml) heavy cream
  • ½ cup (120ml) milk
  • Fresh thyme, for garnish



  1. In a large pot, heat the oil over medium heat. Add the celery and onion and cook until soft, about 5 minutes. Add the tomatoes, stock, parsley, and basil. Stir to combine.
  2. Raise the heat to medium–high and bring the mixture to a simmer, then reduce the heat to medium and cook for 10 minutes. Remove the pot from the heat. In batches, transfer the mixture to a blender and blend until smooth. (Be careful—the mixture will be hot.) Strain through a sieve into a large, clean pot.
  3. In a small saucepan, melt the butter over medium–high heat. Whisk in the flour, stirring frequently. Continue to cook until the mixture is golden brown and has a slightly nutty aroma.
  4. Heat the pureed tomato mixture to a simmer over medium–high heat. Ladle 1 cup (240ml) of the mixture into the flour-butter mixture and whisk to combine. Pour this back into the pot of the pureed tomato mixture and stir to combine. Simmer for 5 minutes.
  5. Add the brown sugar, salt, cream, and milk, then taste for seasoning. Add additional brown sugar and/or salt to taste. Garnish with a sprig of thyme, and serve hot.