Cream of Tomato Soup

Sarah L Samuels
Jan 15
2 min read

This is another soup recipe from my cafe and is delicious with or without the cream. It is made from tinned tomatoes and I have added carrot and celery for a bit of sweetness. I find that some tomato soup can have a metallic taste and sugar is added but I like to add a natural sweetness to mine.

My husband likes some chilli flakes added to his tomato soup and if you want a spicy soup this is a great addition to the recipe.

I served this soup with my sun-dried tomato and olive bread but it is also delicious with my cheese scones that we made and served every day in my cafe.

Jump to recipe

Start by preparing the celery, carrots, onions and garlic - peel and chop into roughly 2-3cm chunks, then set aside.

In a large pan heat the oil then add the celery, carrots, onions and garlic, then stir until soft but not browned.

Then add the stock followed by the tinned tomatoes.

Leave to simmer for 25 minutes until the vegetables are all soft, then remove from the heat.

Blend the soup with a stick blender or in a liquidiser.

Add the cream and season to taste.

Serve warm with bread and butter.

Cream of Tomato Soup

Sarah’s servings: 6

Sarah’s skill: Easy

Cooking time: 30 minutes

INGREDIENTS

3 sticks of celery, roughly chopped

2 carrots, roughly chopped

2 large onions, roughly chopped

4 garlic cloves, roughly chopped

2 tbsp olive oil

500ml vegetable stock

2 x 400g tinned tomatoes

150ml double cream

salt and pepper to taste

METHOD

Prepare the celery, carrots, onions and garlic - peel and chop into roughly 2-3cm chunks, then set aside.
In a large pan heat the oil then add the celery, carrots, onions and garlic, then stir until soft but not browned.
Then add the stock followed by the tinned tomatoes.
Leave to simmer for 25 minutes until the vegetables are all soft, then remove from the heat.
Blend the soup with a stick blender or in a liquidiser.
Add the cream and season to taste.
Serve warm with bread and butter.