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Cream of Tomato Soup

Cream of Tomato Soup is a traditional British recipe for a classic soup of tomatoes cooked in stock and finished with the addition of double cream. The full recipe is presented here and I hope you enjoy this classic British version of: Cream of Tomato Soup.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesVegetable RecipesMilk RecipesBritish Recipes


Ingredients:

900g ripe tomatoes, blanched, peeled and chopped
1 onion, chopped
1 garlic clove, chopped
600ml beef stock (or strong vegetable stock)
60g butter
pinch of bicarbonate of soda
1/4 tsp dried thyme, crumbled
salt and freshly-ground black pepper, to taste
caster sugar, to taste
150ml double cream
fresh parsley chopped and double cream, to garnish

Method:

Melt the butter in a heavy-bottomed pan and use to fry the onion and garlic for about 5 minutes, or until soft and translucent. Now add 300ml of the stock along with the tomatoes and bicarbonate of soda. Bring the mixture to a boil then reduce to a simmer, cover and cook for 15 minutes.

Take the soup off the heat and allow to cool slightly before liquidizing until smooth. Return the soup to the pan and add in enough of the reserved stock to give you the consistency you desire. Allow the soup to heat through then adjust the seasoning and sweetness levels.

In the meantime, heat the cream in a separate pan to just below boiling point then add to the soup and stir to combine. Adjust the seasonings and sugar again then ladle into warmed soup bowls, garnish with a sprinkle of fresh parsley and a swirl of cream (if desired) then serve.