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Cream of Tomato Soup

Cream of Tomato Soup

This classic Cream of Tomato Soup will be ready in 30 minutes, but tastes like it took hours to make! Then, the soup is topped with fresh tomatoes, parsley and a swirl of cream.

Cream of Tomato Soup

How To Neutralize The Acid In Tomatoes

Tomatoes are acidic, so if you’ve ever had a tomato soup that tasted a bit sour, chances are it may not have had sugar or baking soda in it. Just a pinch of sugar and baking soda help bring out the flavor of the tomatoes while neutralizing their acid.

Cream of Tomato Soup

How To Puree Tomato Soup

You can either use a food processor or blender to puree this soup. Depending on the size of your blender or processor, this could take 2 to 3 batches. Be  sure to keep a bowl on hand to hold the pureed soup while you puree the remaining soup from the Dutch oven. If you have an immersion blender you can puree the soup right from the Dutch oven.

Cream of Tomato Soup

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Adapted from The Ultimate Soup Cookbook from Reader’s Digest

Cream of Tomato Soup

Cream of Tomato Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Homemade Cream of Tomato Soup made in under 30 minutes but tastes like it took hours! Garnished with freshly diced tomatoes, parsley and a swirl of cream.

Ingredients

SPECIAL TOOLS

  • Dutch oven
  • Food processor, blender or immersion blender

SOUP

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2-28 ounce canned organic whole peeled tomatoes, undrained
  • 1/2 cup beef stock
  • 1 teaspoon sugar
  • 1 teaspoons kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1 1/2 cups organic heavy cream

GARNISH

  • 4 Roma tomatoes, cored, seeded and finely chopped
  • Chopped fresh parsley
  • 6 tablespoons heavy cream

Instructions

  1. In a Dutch oven or saucepan, melt the butter over medium heat. Add onion and garlic and sauté for 5 minutes. Stir in the tomatoes, beef stock, sugar, salt, baking soda, pepper and nutmeg. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
  2. Transfer soup to a food processor or blender, (in 2 to 3 batches) cover and puree until smooth. Return the soup to the Dutch oven and stir in the cream. Cook on medium-low heat for about 5 minutes but do not boil. Divide soup into bowls and garnish with chopped tomatoes, parsley and a swirl of cream.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 31gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 94mgSodium: 482mgCarbohydrates: 17gFiber: 4gSugar: 12gProtein: 6g

*Nutrition information is an estimate and will vary.*

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Cream of Tomato Soup

Friday 13th of February 2015

[…] food blogger Mary of The Cake Chica was craving winter comfort food she turned to this recipe for cream of tomato soup. Using the […]

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