This Fresh & Creamy Tomato Soup is our family's favorite. It's light, yet creamy and packed with summery, fresh tomato flavor. Delicious.
Core & cut a skin-deep X on the bottom of each tomato.
Bring a medium-large pot of water to a boil. Separately, place ice and water into a large bowl to make an ice bath and set aside.
Carefully place three tomatoes at a time into the boiling water. After about 30 seconds, remove using a slotted cooking spoon and place into ice bath for about 30 seconds.
Remove tomatoes from ice bath and peel skins off. Repeat with remaining tomatoes.
Dice the peeled tomatoes and set aside. You may leave the seeds in or discard.
In a medium-sized soup pot or dutch oven, melt butter over medium heat. Once melted, add the onions and saute until softened, about 3-4 minutes. Add minced garlic and 1/2 teaspoon salt. Saute for another minute.
Add tomatoes, increase heat to high until bubbling. Then, reduce heat to medium and cook until they fall apart, about 15 minutes.
Add chicken stock and 1 teaspoon salt. Bring to a quick boil and then simmer on medium-low heat for 20 minutes.
Using an immersion blender or regular blender, puree the soup. If using a regular blender, puree in 3 batches.
Place soup back into pot and add cream, stirring to combine. Taste and add additional salt if needed.