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Cream of tomato soup

vindhyadesai

A bowl of piping hot tomato soup has to be one of the most popular dishes on a cold winter night. I make this very often and we gulp it down with croutons or grilled cheese (grin). Make this for an early evening supper/dinner or serve it along with a starter during lunch. This one is surely a crowd favourite and is bound to go down well amongst kids. There are so many variations of tomato soup. It comes in the form of powder, canned tomato soup, fresh soup sold in containers, tomato soup cubes, tomato soup in cartons and many more. Why not make fresh tomato soup at home. Easy available ingredients and very simple to make. I have tried many variations of tomato soup. I like this variation from ‘thepioneerwoman’ especially the cheese croutons.

Cream of tomato soup
 
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A bowlful of piping hot cream of tomato soup served with croutons
Author:
Recipe type: Starter/Appetizer
Cuisine: World
Serves: 4 bowls
Ingredients
  • ½ Kg Ripe Tomatoes (5-6)
  • 1 chopped onion
  • 2 cloves chopped garlic
  • 1-2 diced carrot/s
  • ½ Tbsp olive oil
  • 1 Tbsp butter
  • 1 Tsp freshly ground pepper
  • Few leaves chopped basil
  • 1 Tbsp tomato paste(optional)
  • 1 Tbsp cream or ¼ Cup milk
  • Salt to taste
  • 1 Cup water or as needed to adjust consistency

To serve:
  • Croutons
  • or Bread
  • or Sour cream
Method
  1. Heat the olive oil and butter in a sauce pan
  2. Add chopped onions and chopped garlic. Do not let the onions and garlic brown. Saute on low to medium heat
  3. Add in the diced carrots. Let carrots caramelize a bit
  4. Meanwhile dice up the tomatoes and blend them into a thick puree with little water
  5. Remove the carrots and onion mixture off the fire. Let it cool a bit. Blend this into a paste
  6. Mix the carrot onion paste and tomato puree together. Add water to adjust soup consistency. Bring to a boil
  7. Add the tomato paste (optional)
  8. Add pepper and salt
  9. Add chopped fresh basil
  10. Add fresh cream or milk and turn off the heat
  11. Serve piping hot with croutons or any bread of your choice
Notes
This is one of those recipes where notes for variations are longer than the recipe itself

Add a pinch of saffron to add a distinct and unique spiciness to the soup

I generally avoid adding cream and add milk instead when making for dinner to keep it light. The soup will still be creamy

Add chopped parsley instead of fresh basil or both

Dried herbs can be used in place of fresh herbs

Drop in a leaf or two of bay leaves (dried or fresh) while sauteing the onions. Remove them before blending the onions

Tomatoes in a can also be used. Canned whole tomatoes can be used. Blend them. Make sure the cans are BPA free or tomatoes are organically canned

Make sure to use red ripe fresh tomatoes. Plum tomatoes generally are very flavourful

Add vegetable stock instead of water

Add cornflour mixed in water into a paste to thicken the soup if you feel the soup is thin

Add a bit of sugar if the tomatoes are very tangy or sour
3.5.3208

Stepwise:

  1. Heat the olive oil and butter in a sauce pan


  2. Add chopped onions and garlic. Do not let the onions and garlic brown. Saute on low to medium heat


  3. Add in the diced carrots. Let carrots caramelize a bit


  4. Meanwhile dice up the tomatoes and blend them into a thick puree with little water


  5. Remove the carrots and onion mixture off the fire. Let it cool a bit. Blend this into a paste


  6. Mix the carrot onion paste and tomato puree together. Add water to adjust soup consistency. Bring to a boil


  7. Add the tomato paste (optional)


  8. Add pepper and salt


  9. Add chopped fresh basil


  10. Add fresh cream or milk and turn off the heat


  11. Serve piping hot with croutons or any bread of your choice. Some serving suggestions below
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