Cream of Tomato Soup

Name: Cream of Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 onion (chopped); 2 cloves garlic (minced); 1 kg ripe tomatoes (chopped); 2 tablespoons tomato paste; 500 ml cups vegetable broth (or water); 1 teaspoon sugar (optional); 1/2 cup heavy cream; Salt and pepper to taste; Fresh basil leaves (for garnish)

45 min 4 servings Easy

All Recipes

A velvety smooth cream of tomato soup that's perfect for any occasion. Savour the rich flavours of fresh tomatoes and herbs in every spoonful.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

Cream of Tomato Soup is a timeless classic that brings comfort and warmth to any meal. With its rich, velvety texture and vibrant flavours, it's a dish that can be enjoyed on its own or as a starter. This homemade version uses fresh tomatoes and aromatic herbs to create a satisfying soup that's simple yet delicious. Whether you're looking to warm up on a chilly day or seeking a light yet flavourful addition to your menu, this Cream of Tomato Soup is sure to please. It's easy to make and can be customized to your liking, making it a versatile choice for any occasion.

Instructions

Sauté the aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute.

Pro tip: Avoid browning the garlic to prevent bitterness.

Cook the tomatoes

Add the chopped tomatoes and tomato paste to the pot. Cook for 10 minutes, stirring occasionally, until the tomatoes are soft and begin to release their juices.

Pro tip: Use a wooden spoon to break down the tomatoes as they cook.

Simmer the soup

Pour in the vegetable broth and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes to blend the flavours.

Pro tip: Taste and add sugar if the soup is too acidic.

Blend the soup

Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, blend in batches using a countertop blender.

Pro tip: Allow the soup to cool slightly before blending to avoid splattering.

Add cream

Return the blended soup to the pot over low heat. Stir in the heavy cream and season with salt and pepper to taste.

Pro tip: Adjust the amount of cream to achieve your desired richness.

Serve

Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot.

Pro tip: For an extra touch, drizzle with olive oil or sprinkle with freshly cracked black pepper.

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Tips & Tricks

Use ripe tomatoes for a sweeter, more flavourful soup.
Blend the soup in batches to avoid overfilling the blender.
Adjust the cream to your taste for a richer or lighter texture.
Add a pinch of sugar if the tomatoes are too acidic.

Frequently Asked Questions

What can I use instead of heavy cream in Cream of Tomato Soup?

You can substitute heavy cream with coconut milk, half-and-half, or a dairy-free alternative like almond milk for a lighter version.

Can I make this soup ahead of time?

Yes, you can prepare the soup up to two days in advance and store it in the refrigerator. Add the cream just before serving for the best texture.

How should I store leftover Cream of Tomato Soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.

Can I freeze Cream of Tomato Soup?

Yes, you can freeze the soup before adding the cream. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator and add cream when reheating.

How can I adjust the recipe to serve more people?

To serve more people, simply double the ingredients. Ensure you have a large enough pot to accommodate the increased volume of soup.

Serving Suggestions

This Cream of Tomato Soup pairs beautifully with a slice of crusty bread or a classic grilled cheese sandwich. For a touch of elegance, garnish with fresh basil or a drizzle of olive oil. The soup can be made ahead of time and stored in the refrigerator for up to three days, making it a convenient option for meal prep. Simply reheat over medium heat and adjust the seasoning before serving.

Nutrition per serving

250

Calories

Protein

20g

Fat

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Easy55 min

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