Best Creamy Summer Tomato Soup Recipes

Creamy Summer Tomato Soup image

Provided by Martha Stewart

Number Of Ingredients 9

6 tablespoons unsalted butter
2 small onions, finely chopped
4 cloves garlic, minced
1/2 cup dry white wine
3 pounds ripe summer tomatoes (4 cups chopped)
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
1 cup fresh basil leaves, loosely packed
1/2 cup heavy cream

Steps:

Melt butter in a medium saucepan over medium heat. Add onions and garlic, and cook, stirring, until onions are translucent, about 3 minutes. Add wine, tomatoes, salt, and pepper. Cook just until tomatoes are falling apart, about 5 minutes. Stir in basil, and remove from heat.
Let cool slightly. Transfer tomato mixture to a blender, filling the jar no more than halfway; work in batches if necessary. Cover lid with a clean dish towel, and press lid securely in place while blending soup.
Return soup to saucepan. Add cream, and adjust consistency with water if necessary. Season with salt and pepper.

Creamy Tomato and Summer Herb Soup image

Provided by CookingONTheSide

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons extra virgin olive oil
1 medium sweet onion, chopped (about 1 cup)
4 large ripe tomatoes, diced (about 4 cups)
3/4 cup water
1/3 cup reduced-fat sour cream
1 tablespoon fresh tarragon, chopped
1/4 teaspoon salt
fresh ground black pepper, to taste

Steps:

In medium saucepan, heat the oil over medium.
Add the onion and saute until softened, about 4 minutes.
Add the tomatoes and water, then bring to a boil.
Reduce heat and simmer until the vegetables are tender, about 5 minutes.
Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
Set a strainer over the saucepan.
Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.
Whisk the sour cream and tarragon into the soup.
Stir over low heat until the soup is hot, but not boiling.
Season with salt and pepper.

Creamy Fresh Tomato Summer Soup image

Provided by Dancer

Categories Vegetable

Time 39m

Yield 3 serving(s)

Number Of Ingredients 6

3 large ripe tomatoes (1 pound)
1 teaspoon butter
2 tablespoons minced onions
2 cups calcium-enriched soymilk
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

Peel the tomatoes by dipping them in boiling water for about 30 seconds.
This loosens the skin and makes it easy to remove.
Cut the peeled tomatoes in half crosswise and squeeze out the seeds, carefully removing any remaining seeds with a small spoon.
Dice the tomatoes and set aside.
Melt the butter in a heavy saucepan over medium heat.
Add the onion and cook, stirring frequently, until soft and translucent, about 3 minutes.
Add the diced tomatoes, cover and cook, stirring occasionally, until the tomatoes are very soft, for about 20 minutes.
Remove from the heat and spoon the tomato mixture into a blender and puree.
Add the soy milk and all of the remaining ingredients to the blender and puree.
At this point you can pour the soup back into the saucepan and heat it to the desired temperature; or you can serve it at room temperature or refrigerate it and serve it cold.