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Cream of Tomato Soup

t
Tripper Oct 20, 2011 05:43 PM

Anyone care to suggest a good recipe for cream of tomato soup made with fresh tomatoes?

  1. s
    Sparklebright Jun 30, 2012 06:36 PM

    My favorite home made soup uses 3 ingredients.

    Tomatoes
    Chicken stock
    Flavored Philadelphia cream cheese.

    Cook the tomatoes in the chicken stock
    Add the cream cheese and whiz up with a stick blender
    (roasted red pepper is my favorite)
    Add salt and/or pepper if you like.

    And I LIKE those tomato seeds in the bottom of the bowl.

    1. geminigirl Jun 26, 2012 04:16 AM

      I've actually made this tomato sauce from Marcela Hazen a lot and I think after putting it through the food mill it tastes just like tomato soup. it's delicious and so simple!
      http://smittenkitchen.com/2010/01/tom...

      1. monavano Jun 25, 2012 11:34 AM

        I made a delicious tomato soup with oven-roasted yellow cherry tomatoes, herbs, chicken stock and a touch of cream. The little cherries are amazing this time of year.

        1. Emme Jun 21, 2012 08:08 PM

          it's a bit late for the OP but for me...
          i roast
          roughly 2 1/2 lbs tomatoes
          2-3 medium onions, sliced
          1 head of garlic
          with some bay leaf, salt, pepper, and thyme

          i steam (or roast) 3 medium carrots, or 2 giant ones

          soak some sundried tomatoes in veggie broth

          puree the onion and the carrots, adding a little broth if necessary. add to stockpot with salt, pepper, bay leaf, and thyme.
          puree tomatoes with garlic (5-6 cloves of the roasted) and sundried tomatoes
          add to pot with the carrots. simmer together, adding in thyme, salt, and pepper as desired. add a little paprika. toward the end, add some fresh basil (i like more than a bit). then at the end add some almond milk (or cream if you prefer), and heat through.

          1. r
            Rokur Jun 20, 2012 07:50 PM

            Just blend up some tomatoes (deseeded) and some basil while raw. Then I take the pureed stuff, and heat it. The roasted tomatoes come out a bit too sweet for my liking. I like the tang of tomatoes and the sweetness of basil. Also I'm lazy, I use powders for flavors as needed. No need to go sauteing garlic or onions or anything. Cream may or may not be necessary. I like it without usually.

            1. m
              magiesmom Oct 22, 2011 09:50 AM

              Although this is not a creamed soup it had cheddar broiled on top and is the best tomato soup I have ever eaten. http://smittenkitchen.com/2011/09/roa...

              4 Replies
              1. re: magiesmom
                Terrie H. Oct 22, 2011 10:17 AM

                Stealing this idea!! Thank you for the link.

                1. re: Terrie H.
                  m
                  magiesmom Oct 22, 2011 11:34 AM

                  you are welcome.

                  1. re: magiesmom
                    z
                    zamorski Oct 23, 2011 08:49 AM

                    My approach is driven largely by the desire to use up fresh tomatoes, so I don't use any chicken stock or water:

                    Saute a good bit of onion in butter or duck fat with some garam masala. Deglaze with some white wine until fully evaporated. Add a bit of flour to thicken and cook for a few minutes. Add sieved tomatoes (I run them through the "food strainer" attachment on my KitchenAid mixer). Cook uncovered at a heavy simmer until reduced by 25 - 30%. Finish with some cream. I garnish with a chiffonade of basil (ideally Thai) and/or some garlic croutons.

                    1. re: zamorski
                      raygunclan Jun 20, 2012 11:42 AM

                      um... FOOD STRAINER ATTACHMENT???

                      how did i not know about this??? ;)

                      at my house, we always use the cook's illustrated recipe. my kids love it! i linked it below in case you're not a cook's illustrated member.

                      http://recipes.sparkpeople.com/recipe...

              2. Niblet Oct 21, 2011 08:06 AM

                I concur with both other posters; this Bobby Flay recipe is another example and it's awesome. I only used a small amount of cream and in the end didn't even think that was necessary:
                http://www.foodnetwork.com/recipes/bo...

                1. monavano Oct 21, 2011 06:49 AM

                  Good canned whole tomatoes work very well, as do fire-roasted tomatoes. I use Muier Glen's fire roasted tomatoes. Saute with onions, add herbs such as thyme. Add chicken stock for a homemade taste. Blend.
                  Add cream, or plain yogurt, or ff condensed milk, or creme fraiche, or cream cheese. Adjust seasoning.
                  It's really easy.
                  In fact, I throw all the ingredients into my Vita Mix and then heat as i want it. It's a blender soup.

                  3 Replies
                  1. re: monavano
                    p
                    pine time Oct 22, 2011 09:12 AM

                    Monavano: do you really mean "condensed" milk or evaporated? Can't imagine w/ the sweetness of condensed?

                    1. re: pine time
                      monavano Oct 22, 2011 02:56 PM

                      Oh, whoops, yes, evaporated. Condensed, yuck!
                      Thanks for the follow up!

                      1. re: monavano
                        p
                        pine time Oct 23, 2011 09:58 AM

                        Hey, just give me a spoon and I can eat a can of condensed! But not in tomato soup...
                        :)

                  2. l
                    LaureltQ Oct 20, 2011 07:36 PM

                    I quarter and roast tomatoes at 450 in a half sized sheet pan until almost all of the liquid has evaporated with a few cloves of peeled garlic and sometimes a quartered onion. Then transfer to a dutch oven or good pot for soup, add chicken stock (I usually toss in some canned tomatoes too to add bulk) and simmer for a while. Then hit with a stick blender, then run through a food mill or wire strainer, add fresh cream or creme fraiche, salt, and pepper. Taste and adjust seasonings.

                    That's my general method.

                    3 Replies
                    1. re: LaureltQ
                      t
                      Tripper Oct 21, 2011 06:31 AM

                      Thank you...that sounds wonderful. I will try making tomorrow.

                      1. re: LaureltQ
                        t
                        Tripper Oct 21, 2011 12:20 PM

                        Do I need to seed the tomatoes?

                        1. re: Tripper
                          monavano Oct 21, 2011 12:45 PM

                          You can put them through a food mill, but if you have a high-powered blender, the seeds will be pulverized.
                          I use my Vitamix to make fresh marinara and don't deseed.

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