Fresh Tomato Soup

“When money became tight, I had to adopt a waste not, want not philosophy. I had a bunch of tomatoes in the refrigerator that were on the verge of going bad, so I found a soup recipe using canned tomatoes and adapted it. At some point it will be interesting to try to canned tomato recipe, since this adaptation came out so well.” – April Ferre

Fresh Tomato Soup

Course: Soup


  • 1 Tablespoon Butter
  • 1/2 Yellow Onion Diced
  • 2 Cloves Garlic Minced
  • 2 1/2 Cups Tomato Seeds Removed & Diced
  • 1/4 Cup Tomato Paste
  • 1/2 Cup Chicken Broth
  • 1 Tablespoon Fresh Basil Chopped Plus More for Serving
  • 1 Teaspoon Sugar Or To Taste
  • 1/3 Cup Heavy Cream or Half & Half Or To Taste
  • 3 Tablespoons Parmesan Cheese Finely Grated
  • Salt & Pepper To Taste


  • Heat butter is a 2-quart saucepan and sauté onion over medium heat until golden. Add garlic and sauté for 1 minute.
  • Add chicken stock, tomatoes, tomato paste, basil and sugar. Bring to a boil and then reduce heat. Cover and simmer for 10 minutes.
  • Transfer soup to a blender and blend until smooth. Return soup to the pan and add cream and Parmesan cheese.
  • Taste and adjust sugar, salt and pepper to taste. Serve hot, garnished with additional chopped fresh basil. Makes 2 1/2 cups.

2022 Adapted Recipe – April Ferre – Adapted from Natasha’s Kitchen