Cream of tomato soup


Cream of tomato soup

Cream of tomato soup
Cream of tomato soup

In this extra-special version of an old standard, the tomato is the star. Here we have tomatoes in all variations: fresh, sun-dried, and roasted. Inspired by tomato-lovers, this velvety smooth soup takes the humble tomato to a dimension where it rightfully belongs.


Serves 4-6

Prep time: 30 minutes

Cooking time: 40 minutes

– 3½ tbsp butter 1 tbsp olive oil.

– 2 onions, finely chopped.

– 2 celery ribs, finely chopped.

– 2 carrots, finely chopped.

– 2 garlic cloves, minced.

– 12 plum tomatoes, about.

– 2¼lb (1kg), quartered, roasted (p156), and coarsely chopped, plus 8 extra 11⁄4–11⁄2lb (600–720g),skinned and finely chopped.

– 6 sun-dried tomatoes,finely chopped.

– 4 cups hot vegetable stock.

– 2–3 tbsp heavy cream.

– sea salt and freshly ground.

– black pepper.


Step 1:
Heat the butter and olive oil in a heavy saucepan over medium heat. Add the onions and sauté for 8–10 minutes, stirring frequently, until very soft but not browned. Add the celery and carrots and continue cooking gently for 10 minutes longer. Add the garlic and cook for 2 minutes, stirring occasionally.

Step 2:
Mix together the roasted plum tomatoes, sun-dried tomatoes, and fresh tomatoes. Turn into the pan with any juices and cook, stirring, for 5 minutes to blend the flavors. If the sauce looks too thick or starts sticking to the bottom of the pan, add a little of the hot vegetable stock. Pour in the remaining vegetable stock and let the soup simmer for 15–20 minutes.

Step 3:
Blend the soup into a smooth purée using a food processor or hand-held blender. Pass through a sieve or food mill placed over a clean pan. Add the cream, 1 teaspoon at a time, until you are happy with the taste and texture. Season with salt and pepper. Reheat very gently, if needed, and serve. Variation For a peasant-style soup, don’t pass the soup through a sieve or food mill. Simply stir in a little cream, and season to taste.

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