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Fresh Tomato Velouté Soup

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Fresh Tomato Velouté Soup is a refined, velvety tomato soup made with ripe tomatoes, butter, and a light roux for richness. This French-inspired dish balances the natural sweetness and tang of fresh tomatoes with a creamy, smooth texture—comforting yet elegant for any occasion.

Ingredients

1 tbsp (20 g) unsalted butter

1 onion, peeled and roughly chopped

3 garlic cloves, peeled and roughly chopped

4 cups (800 g) ripe tomatoes, diced

½ tsp freshly ground black pepper

4 cloves

¼ tsp cayenne pepper (optional)

¼ tsp hot pepper flakes (optional)

2 cups (500 ml) vegetable or chicken stock

2 tbsp (40 g) 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

Instructions

  1. Melt 1 tablespoon of butter in a large saucepan over medium heat.
  2. Add chopped onion and sauté for about 5 minutes until soft and translucent.
  3. Stir in garlic and cook for another minute until fragrant.
  4. Add diced tomatoes, black pepper, cloves, and optional cayenne or pepper flakes. Simmer for 10–15 minutes until tomatoes are soft and juicy.
  5. Pour in stock and simmer for another 10 minutes.
  6. Remove the cloves, then blend the mixture until smooth using an immersion or regular blender.
  7. In a separate saucepan, melt the remaining 2 tablespoons of butter over low heat. Whisk in flour to form a roux and cook for 2 minutes until lightly golden.
  8. Gradually whisk some of the blended tomato mixture into the roux to avoid lumps, then pour everything back into the main pot.
  9. Simmer for 5–10 minutes, stirring occasionally, until the soup thickens and becomes velvety.
  10. Season with salt and honey to taste, adjusting the balance between sweetness and acidity.
  11. Serve hot with a swirl of crème fraiche or heavy cream.

Notes

Use ripe, flavorful tomatoes for the best taste, or substitute high-quality canned ones when out of season.

Gradually add tomato mixture to the roux while whisking to prevent lumps.

For a vegan version, replace butter with olive oil and omit the cream.

Add roasted tomatoes or fresh basil for extra depth and freshness.

Balances beautifully with a touch of honey or sugar to offset acidity.

Freezes well for up to 2 months—thaw overnight and reheat gently.

Nutrition

Find it online: https://justsosavory.com/fresh-tomato-veloute-soup/