Tomato Cream Soup

    Tomato Cream Soup

    (262)
    9saves
    1hr15min


    252 people made this

    About this recipe: This is an ultra-creamy soup, which is perfect for the cold winter months. Tinned tomatoes are simmered in a creamy chicken stock. Enjoy with fresh crusty bread, if desired.

    Ingredients
    Serves: 10 - 12

    • 2 (400g) tins chopped tomatoes
    • 300ml concentrated chicken stock, undiluted
    • 30g margarine
    • 2 tablespoons caster sugar
    • 1 tablespoon chopped onion
    • 1/4 teaspoon bicarbonate of soda
    • 475ml whipping cream

    Method
    Prep:10min  ›  Cook:1hr5min  ›  Ready in:1hr15min 

    1. In a large stock pot mix tomatoes, chicken stock, butter, sugar, onion and bicarbonate of soda. Simmer for 1 hour.
    2. In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through, add to tomato soup and serve.
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    Reviews & ratings
    Average global rating:
    (262)

    Reviews in English (262)

    by
    101

    Lovely, simple flavor. I omitted both the margarine (and if I had wanted the extra calories, I would have used butter for its superior taste) and sugar, which is unnecessary in properly prepared tomato recipes. Also cut the soda to a mere sprinkle. The result was perfection. I incorporated milk instead of cream for a lighter, fresher flavor. For those of you who have had problems with the cream curdling, try tempering the cream. After heating it, add a spoonful of the hot soup into it and stir it in. Add another couple of spoonfuls and stir. After adding about a cup of hot soup this way, whisk your cream mixture into the pot of hot soup. The soup should be at the barest simmer, not a rippin' boil. Possibilities for garnishes of your bowls of soup include julienne strips of fresh basil leaves, a tsp of freshly grated Parmesan or Asiago, or finely minced pepperoni.  -  22 Apr 2008  (Review from Allrecipes US | Canada)

    by
    69

    This is a "great tomato flavor" soup. But be careful ~ if the base is boiling when adding the cream, the cream can curdle. Hint ~ heat the cream until hot, but not boiling before adding to tomatoes.  -  10 Mar 2000  (Review from Allrecipes US | Canada)

    by
    54

    Best tomato soup recipe ever. Notes: Don't add any more than the 1/4 tsp baking soda, ie don't guess! b/c you will totally kill the acidity of the soup and end up trying to compensate with vinegar. Add whatever spices you personally like when you add the minced onion. This makes the soup recipe "yours" I like to add an italian spice mix with crushed red pepper and some balsamic vinegar at the very end. SO good. Many thanks to Lee Ann for this awesome recipe!  -  26 Oct 2007  (Review from Allrecipes US | Canada)

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