Cream of Tomato Soup rose to fame under the Campbell’s Soup moniker.
We all grew up with our mothers feeding us some canned version of Cream of Tomato Soup. Either water or milk was added to thin out the gelatinous blob inside the can. The directions on the can don’t mention the option of adding cream. It was economical and child friendly. Served with crackers or a grilled processed cheese sandwich, it was the lunch of our childhoods.
Today, it’s very common for chefs to put their spin on this humble soup and feature it on their menus. Homemade Cream of Tomato Soup plays perfectly into the “I learned at my grandmother’s elbow” cooking movement. My spin is quick, easy, rich and nothing like Campbell’s.
We’re all craving any form of comfort. Hopefully this recipe will provide a bit of that for you and your family.
CREAM OF TOMATO SOUP – 4 servings
- 1/4 cup butter
- 1 small red onion, small dice
- 1 carrot, peeled and small dice
- 2 cloves garlic, coarsely chopped
- 1 – 796 ml canned Polpa [finely chopped imported Italian tomatoes]
- 1 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 450 ml chicken stock or commercial chicken stock without salt
- 1 cup whipping cream
THE STEPS:
- Melt butter in a large pot. Add the onions, carrot, and garlic. Cook over medium heat for 10 minutes, stirring often.
- Add the tomatoes, chicken stock salt and pepper then slowly bring to a boil, reduce the heat and simmer for 50 minutes.
- Add the cream and heat through.
THE LOVE: If you could not find Polpa and are using regular canned tomatoes, use an immersion blender or food processor to puree your cream of tomato soup. If you are using a food processor, work in small batches. If you would like this to be VEGETARIAN, substitute the chicken stock with a good quality vegetable stock.
Stay safe; stay home and cook.
Thanks for reading
