Classic Cream of Tomato Soup

Deliciously Creamy Homemade Classic Cream of Tomato Soup Recipe for Cozy Winter Days

Indulge in a heartwarming bowl of homemade cream of tomato soup, a timeless favourite that brings back cherished memories of winter coziness. This classic soup is not only rich and creamy but also bursting with flavours that can easily be enhanced with simple ingredients. Join me in elevating this traditional recipe with a touch of creativity, making it a delightful culinary experience.

Crafting this soul-soothing soup is surprisingly simple. The key lies in choosing the finest, vine-ripened tomatoes to ensure an unparalleled depth of flavour. To infuse extra zest, I incorporate a medley of spices like peppercorns, a bouquet garni, and the secret ingredient—beetroot, which brings vibrancy to both colour and taste.

The magic begins by stewing tomatoes, vegetables, and herbs together in a pot. Potatoes contribute a silky texture, while carrots strike a perfect balance by harmonising the tomatoes’ tartness with their inherent sweetness. The addition of beetroots not only intensifies the colour but also elevates the visual appeal, making each serving a feast for the eyes.

Homemade cream of tomato soup isn’t just about simmering tomatoes. It’s about infusing warmth and comfort into each spoonful. By carefully selecting ingredients and embracing a medley of flavours, this soup is the ultimate comfort meal to warm up your winter days. Whether relished alone or paired with a crispy grilled cheese sandwich, savouring this creamy bowl is an experience that soothes the soul and tantalises the taste buds.

How to Make Classic Cream of Tomato Soup

The secret, I’ve discovered, lies in using fresh, vine-ripened tomatoes and top-quality ingredients.

It’s quite straightforward. Begin by heating butter or olive oil in a large Dutch oven or heavy-bottomed pan over medium heat. Add the onions and garlic, sautéing for 4-5 minutes until the onions turn translucent. Toss in the carrots, potatoes, and beetroot, stirring for an additional 4-5 minutes.

Next, sprinkle in the all-purpose flour and stir continuously for 2-3 minutes, ensuring it doesn’t stick to the pan. Then, add water, chopped tomatoes, a dash of baking soda, bouquet garni, peppercorns, and salt. Let it come to a gentle boil over medium-high heat while stirring occasionally. Lower the heat, cover the pan, and let it simmer for 20-25 minutes until the vegetables are tender. This cooking process truly brings out the rich flavours of fresh tomatoes and veggies when stewed together for about 20 minutes. Trust me; it’s remarkable.

Once all the fresh vegetables and herbs like tomatoes, red onion, carrot, beetroot, garlic, and basil are beautifully tender, add the milk and simmer for an additional 4-5 minutes, stirring occasionally. The baking soda should prevent the milk from curdling, but it’s wise to keep an eye on it.

Remove the bouquet garni. With an immersion blender or high speed blender blend them into a smooth puree, transforming it into this delightful cream of fresh tomato soup – a golden liquid of pure deliciousness.

Finishing and Serving the Cream of Tomato Soup

Return the blended soup to the pan, placing it over medium heat. Give it a taste and fine-tune the seasoning with a pinch of salt and pepper. If the tomatoes lacked ripeness, a half teaspoon of sugar can be added for a touch of sweetness.

Ladle the beautifully creamy soup into serving bowls. For a delightful finishing touch, add a swirl of cream over each bowl, sprinkle with crispy croutons, and garnish with fresh basil leaves.

This exquisite combination of creamy soup topped with the richness of cream, the satisfying crunch of croutons, and the aromatic freshness of basil leaves creates a tantalising feast for both the eyes and the palate.

Enjoy this creamy, soul-warming tomato soup, perfect for cold days and cherished moments. It’s a homemade delight that’ll warm your heart and please your taste buds!

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Helpful Tips and Tricks for making Cream of Tomato Soup:

• Opt for fully ripe tomatoes for the best-tasting soup; the soup’s flavour heavily relies on the tomato variety and ripeness.
• Some tomato varieties might be tart; mitigate this by adding extra cream or a pinch of sugar to smoothen the flavour profile.
• Exercise caution when transferring hot soup to a blender; it can scald. No need to strain the soup post-blending.
• If lacking a high-powered blender, a regular blender or hand blender can still effectively blend the soup.
• Incorporating a small amount of baking soda during cooking helps neutralise acidity and enhances the soup’s overall taste.

Looking for More Soup Recipes ??? Here are Few of Our Favourites

1. Garlic and Leek Soup with Sweet Potato
2. Creamy Broccoli Soup
3. Vegan Spinach Soup with Rosemary

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Classic Cream of Tomato Soup

Serves: 6 Prep Time: 15 Cooking Time: 45 45

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

• 3 Tbsp butter or Olive oil
• 2 Tbsp All purpose flour
• 1 kg Vine tomatoes, roughly chopped
• 1 Onion, diced 3 cloves garlic, chopped
• 1 carrot, dices
•  1 small potato, diced
• 1 small beetroot, diced (optional)
• 1 bouquet garni, (1bay leaf, 2 springs fresh basil, 1 thyme sprig)
• 600 ml water 5-6 whole black peppercorns
• 1.5 cup full fat milk or oat milk
• Salt to taste

For Garnish:

• 1 Tbsp full fat cream or oat cream
• Home made or store bought Croutons
• Fresh basil

method

1. Heat butter or olive oil in a large Dutch/heavy bottom pan, over medium heat. Add the onions and garlic and sauce for 4-5 min or until the onions become translucent. Add the carrots, potatoes and beetroot and stir for another 4-5 minutes.
2. Add the all purpose flour and stir for 2-3 minutes, making sure the flour is not sticking to the bottom of the pan. Add the water, chopped tomatoes, bouquet garni, peppercorns and salt. Bring to a boil over medium-high heat while stirring occasionally. Reduce the heat to a low, cover the pan, simmer for 20-25 until the vegetables are tender.
3. Add the milk and simmer for 4-5 min stirring occasionally to ensure the milk doesn't curdle. Swith off the gas.
4. Let the mixture cool a bit, remove the bouquet garni and puree the soup in a blender.
5. Put the soup back in the pan over medium heat. Taste and adjust the seasoning with salt and pepper. You can add 1/2 a tsp of sugar if the tomatoes were not ripe.
6. Ladle the soup into bowls and garnish with cream, croutons and fresh basil.

Did You Make This Recipe?

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