Fresh Tomato Velouté Soup

Fresh Tomato Velouté Soup is a silky, elegant version of classic tomato soup, made with ripe tomatoes, butter, and a light roux for richness. I love how this French-inspired recipe captures the pure, bright flavor of fresh tomatoes while keeping a smooth, velvety texture that feels both comforting and refined. It’s the perfect balance of tangy, sweet, and savory in every spoonful.

Why You’ll Love This Recipe

I love this recipe because it turns everyday ingredients into something truly special. The ripe tomatoes give the soup a fresh, vibrant flavor, while the butter and flour base add creaminess without needing much cream. I enjoy how customizable it is—I can make it mild and delicate or add a little heat with cayenne and pepper flakes. It’s the kind of soup that works as a light meal or an elegant starter for any occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp (20g) unsalted butter
1 onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
4 cups (800g) ripe tomatoes, diced
½ tsp freshly ground black pepper
4 cloves
¼ tsp cayenne pepper (optional)
¼ tsp hot pepper flakes (optional)
2 cups (500ml) stock (vegetable or chicken)
2 tbsp (40g) unsalted butter
2 tbsp all-purpose flour
½ tsp salt, or to taste
1 tbsp honey, or to taste

For serving: Crème fraiche or heavy cream

Directions

1. I start by melting 1 tablespoon of butter in a large saucepan over medium heat.
2. I add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
3. I stir in the garlic and cook for another minute, just until fragrant.
4. I add the diced tomatoes, black pepper, cloves, and optional cayenne or pepper flakes. I let everything simmer for about 10–15 minutes until the tomatoes are soft and have released their juices.
5. I pour in the stock and bring the mixture to a gentle simmer for another 10 minutes.
6. I remove the cloves and blend the mixture with an immersion blender (or transfer it carefully to a blender) until smooth.
7. In a separate small saucepan, I melt the remaining 2 tablespoons of butter over low heat. I whisk in the flour to create a roux and cook it for about 2 minutes, stirring constantly until lightly golden.
8. I slowly ladle some of the blended tomato mixture into the roux, whisking to avoid lumps, then pour everything back into the main pot.
9. I cook the soup for another 5–10 minutes, stirring occasionally, until it thickens slightly and becomes velvety.
10. I season with salt and honey to taste, adjusting the balance between sweetness and acidity.
11. I serve the soup hot with a swirl of crème fraiche or heavy cream for an elegant finish.

Servings and Timing

This recipe serves about 4 people. The total preparation and cooking time is approximately 45 minutes.

Variations

I sometimes add roasted tomatoes for a deeper flavor or a few fresh basil leaves for a touch of brightness. For a vegan version, I replace the butter with olive oil and skip the cream. When I want extra richness, I stir in a splash of cream or a bit of grated Parmesan before serving. I also enjoy adding a handful of cooked rice or small pasta to make it more filling.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove over medium heat, stirring frequently to maintain its smooth texture. If it thickens too much, I add a splash of stock or water to loosen it. This soup also freezes well for up to 2 months—I thaw it overnight in the refrigerator before reheating.

FAQs

What makes this soup a “velouté”?

Velouté refers to a smooth, velvety soup thickened with a light butter-and-flour roux, giving it a luxurious texture.

Can I use canned tomatoes instead of fresh?

Yes, I sometimes use high-quality canned tomatoes when fresh ones aren’t in season. The flavor remains rich and satisfying.

Do I need to peel the tomatoes?

Not necessarily. I blend the soup thoroughly, but if I want a perfectly smooth texture, I peel them before cooking.

Can I make it spicier?

Yes, I increase the cayenne or add a touch of smoked paprika for a gentle heat.

What can I use instead of honey?

I often use maple syrup or a small pinch of sugar to balance the tomato acidity.

How do I make it vegan?

I replace butter with olive oil and use vegetable stock, omitting crème fraiche or substituting with coconut cream.

Can I freeze this soup?

Yes, it freezes beautifully. I store it in portions and reheat gently on the stove.

What can I serve with this soup?

I love pairing it with grilled cheese, garlic bread, or a simple green salad.

Can I make it creamier?

Yes, I stir in a bit of heavy cream or a dollop of crème fraiche just before serving.

How do I prevent lumps when adding the roux?

I whisk continuously and add the tomato mixture gradually to the roux to keep the soup perfectly smooth.

Conclusion

I love how Fresh Tomato Velouté Soup turns ripe tomatoes into a beautifully smooth, comforting dish that feels both rustic and refined. The subtle sweetness, gentle spice, and creamy texture make it irresistible. Whether I serve it as a light lunch or a sophisticated starter, it always brings warmth and freshness to the table.

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