Creamof Tomato Soup Recipe

cream of tomato soup in a bowl
author pic


 Updated 24/01/2016

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The classic cream of tomato soup, a delicious and comforting soup and a great way to use up tomatoes from your garden.

You may be interested to try this suggested menu:

Starter - Cream of Tomato Soup
Main Course - Harvest Beef
Dessert - Plum and Apple Tansy


  • 2lbs firm, ripe tomatoes, skinned and chopped
  • 1 onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 1 pint beef stock
  • 2oz butter
  • pinch bicarbonate of soda
  • salt and black pepper
  • caster/superfine sugar
  • 1/4 pint double cream
(see measure conversions for more information on quantites)


  1. Fry the onion and garlic in the butter until soft in a heavy bottomed saucepan.
  2. Add half pint of the stock.
  3. Add the tomatoes and bicarbonate of soda.
  4. Bring to the boil.
  5. Turn down the heat.
  6. Put on lid and simmer for 15 minutes.
  7. Remove from heat.
  8. Allow to cool a little.
  9. Liquidise the soup.
  10. Rinse pan and sieve soup back into pan.
  11. Heat the soup again.
  12. Add more stock until you get the consistency you require.
  13. Heat up cream in separate saucepan to near boiling point.
  14. Add cream to soup.
  15. Season to taste, add sugar if required.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 portions


I want to make a cream of tomato soup for a dinner party. Can I make the whole soup including the added cream in the morning and keep in the fridge until I'm ready to warm and serve it?
#1 - Alison Francomb - 05/15/2014 - 03:28
how many would this recipe (Cream of Tomato Soup) serve? also, could I make it, then put some in the fridge to reheat the following day?
#0 - Rebecca - 12/08/2009 - 09:34
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