Tomato Soup

    (236)
    1 hour 15 min

    This is a fantastic way of making use of fresh tomatoes when in-season. It's a thick, creamy and well-seasoned tomato soup. Serve with crusty bread, if desired.


    197 people made this

    Ingredients
    Serves: 4 

    • 900g tomatoes
    • 2 cubes beef stock, crumbled
    • 1 tablespoon caster sugar
    • 1 teaspoon salt
    • 1 bay leaf
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon ground black pepper
    • 110g butter
    • 5 tablespoons plain flour
    • 1 litre milk

    Method
    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Run the tomatoes through a food mill to remove the seeds and skins and place in a large pot over medium heat. Stir in the stock, sugar, salt, bay leaf, basil and pepper. Bring to the boil, then reduce heat and simmer 30 minutes.
    2. In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.

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    Reviews & ratings
    Average global rating:
    (236)

    Reviews in English (187)

    1

     -  15 Dec 2012

    by
    225

    I have made this several times and it is really, REALLY good. I have played around with it using half-and-half sometimes and cream others. I prefer using cream, because I like it creamy. I would definitely recommend using at least whole milk, and not going below that. Otherwise, it would be too watery, and not at all like a true Bisque. Also, I use canned tomatoes. Two 28 cans work perfectly. Last night I used crushed tomatoes, because it was what I had, and the boyfriend loved the bits of tomato, but I have also used tomato sauce, and I think I prefer the smoothness of it. Either way, it is a fantastic recipe, and fun to play with. It seems to come out great however you manipulate the ingredients!  -  26 Jan 2007  (Review from Allrecipes US | Canada)

    by
    196

    Very good. However, I did not use fresh tomatoes. Too much work. I used 2-16oz cans of diced tomatoes and 1- 16 oz can of tomato sauce. Also, make sure you use whole milk or half and half, 2% / skim won't cut it. I also bumped up the sugar to cut the sharpness. Turned out to be thick and creamy, very filling!  -  29 Aug 2003  (Review from Allrecipes US | Canada)

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