HOMEMADE CREAM OF TOMATO SOUP
A classic, velvety smooth comfort soup ready in under an hour
KEY INFO:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty: Easy
- Dietary: Vegetarian (vegan options available)
EQUIPMENT NEEDED:
- Large pot or Dutch oven
- Immersion blender (or standard blender)
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
INGREDIENTS:
Base:
- 2 tablespoons (30g) unsalted butter or olive oil
- 2 medium onions, finely diced (300g)
- 4 garlic cloves, minced
- 2 × 28oz (800g) cans whole peeled tomatoes
- 4 cups (1L) vegetable stock
- 1 cup (240ml) heavy cream
- 2 tablespoons tomato paste
Seasonings:
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon sugar (optional)
- ¼ cup fresh basil, chopped
- 1 teaspoon dried oregano
METHOD:
- Heat butter in large pot over medium heat
- Add onions and cook until translucent (8-10 minutes)
- Add garlic, cook until fragrant (1 minute)
- Pour in tomatoes, stock, tomato paste, and seasonings
- Bring to boil, then reduce to low simmer for 25 minutes
- Remove from heat, blend until smooth
- Stir in cream gradually
- Return to low heat for 5 minutes
- Taste and adjust seasonings
CRUCIAL TIPS:
- Don’t boil after adding cream – it will curdle
- Blend in batches if using standard blender
- Let soup cool slightly before blending
- Use sugar only if tomatoes are too acidic
STORAGE & VARIATIONS:
Storage:
- Refrigerate up to 5 days
- Freeze without cream for 3 months
Common Variations:
- Vegan: Use coconut cream and olive oil
- Spicy: Add red pepper flakes
- Roasted: Use fire-roasted tomatoes
- Extra Rich: Add parmesan rind while simmering
Make Ahead:
- Prepare without cream
- Add cream when reheating
MISTAKES TO AVOID:
- Rushing the onion cooking
- Adding cream to boiling soup
- Under-seasoning
- Skipping the blending step
This recipe delivers a restaurant-quality soup that’s foolproof and adaptable. Perfect for batch cooking and freezing (just add cream after thawing).
