cream of tomatoes soup recipe
The Best cream of tomatoes soup recipe
I’ve been making cream of tomatoes soup for my family for years, and it’s always a hit. This recipe comes from my grandmother, who learned it from her mother.
It’s a classic comfort food that’s easy to make and packed with nutrients. The best part is that it’s incredibly versatile – you can serve it as a main course, or as a side dish.
My kids love it because it’s creamy and flavorful, and I love it because it’s so easy to customize with different ingredients. We often add in some fresh herbs or spices to give it an extra boost of flavor.
One of the key techniques in making this recipe is using high-quality ingredients, like fresh tomatoes and real cream. Don’t even think about using canned soup or low-fat cream – trust me, it makes all the difference.
I like to use a mix of heavy cream and whole milk to give the soup a rich, velvety texture. My grandmother used to say that the secret to a good soup is in the roux – taking the time to cook the flour and butter until it’s nice and golden brown before adding in the tomatoes is what gives this soup its depth of flavor.
It may take a few minutes longer, but trust me, it’s worth it.
Cream of Tomato Soup
This classic cream of tomato soup is rich, velvety, and comforting. It’s perfect for a cozy dinner or lunch.
🥘Ingredients
Ingredients
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cream of Tomato Soup Works
This cream of tomatoes soup recipe is one of my family’s go-to comfort foods for any occasion – whether we’re feeling under the weather or just need something hearty and satisfying after a long day.
One of my favorite things about this recipe is how easily customizable it is – feel free to add in your favorite spices or herbs to make it your own!
For an added touch of elegance, serve this soup with some crusty bread or over rice for an extra-special treat.
❓ Frequently Asked Questions About Cream of Tomato Soup
Q: What kind of tomatoes should I use?
A: For this recipe, you’ll want to use high-quality tomatoes that are heavy for their size and have a deep red color. Look for tomatoes that are labeled ‘san marzano’ or ‘plum’ – these will give your soup the best flavor. Avoid using cherry or grape tomatoes, as they’re too small and sweet.
Q: Can I make this recipe in advance?
A: Yes, you can make this recipe ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months. Just be sure to let it cool completely before refrigerating or freezing, and reheat it gently when you’re ready to serve.
Q: What if I don’t have any fresh herbs on hand?
A: No problem! You can omit the fresh herbs altogether if you don’t have any on hand. However, if you do have some fresh herbs like basil or parsley on hand, they add a wonderful depth of flavor to this soup.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker! Simply brown the roux in a skillet before adding all the ingredients to your slow cooker and cooking on low for 6-8 hours.
Q: What if I’m not comfortable with using raw flour?
A: If you’re not comfortable with using raw flour due to gluten intolerance or other health concerns, you can substitute in gluten-free flour instead.
Q: Can I use low-fat cream instead of heavy cream?
A: While low-fat cream will still work in this recipe, keep in mind that it will change the flavor profile slightly – heavy cream has a richer, more buttery taste that complements the tomatoes perfectly.
