Cream of Tomato Soup

Ingredients

• 2 teaspoonsolive oil
• 1 mediumonion, diced
• 5 clovesgarlic
• 1red pepper, diced
• 1carrot, diced
• 8very ripe tomatoes
• 60 ml (¼ cup)basil
• 2 tablespoonsbutter
• 1 tablespoonplain flour
• 1 teaspoonsalt
• 1 tablespoonsugar
• 2 teaspoonsground black pepper
• 120 ml (½ cup)cream
• 500 mlwater
• To garnishcroutons

Instructions

1. 1

   Sweat the vegetables

   Heat the olive oil in a heavy-based pan. Add the onion, carrot, garlic and red pepper, and sweat for a couple of minutes. Stir in the tomatoes and fresh basil.

2. 2

   Cook and blend

   Add 500 ml water and pressure-cook the vegetables for 5 minutes, or for 3 whistles in an Indian pressure cooker. Take the pan off the heat and let the pressure release naturally. Strain and reserve the liquid, then blend the vegetables in a food processor or blender and strain the purée without pressing it too thoroughly. Stir the reserved liquid back in.

3. 3

   Make the roux

   In a heavy-based pan, melt 2 tablespoons butter; the method specifies clarified butter or ghee. Add the flour and cook over a low heat, stirring, until it is cooked through and lightly brown.

4. 4

   Finish the soup

   Add the strained vegetable purée to the roux, mixing vigorously to prevent lumps. Add the salt, sugar and pepper, then bring to a simmer. Stir in 120 ml cream and gently bring the soup to a boil. Simmer for a couple of minutes, remove from the heat and serve hot with bread, garnished with basil and croutons.

What is cream of tomato soup?

Cream of tomato soup is a smooth, savoury soup made from cooked tomatoes and finished with cream. This American-style version adds onion, carrot, red pepper and basil for a rounded vegetable flavour.

The method uses a pressure cooker to soften the vegetables before blending them, then thickens the soup with a lightly browned roux. Ripe tomatoes and fresh basil are central to its bright, warming flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 6g protein, 31g carbs, 15g fat.

The tomatoes, carrot and flour provide most of the carbohydrates; butter, olive oil and cream contribute most of the fat. The vegetables and cream provide some protein, but this is not a particularly protein-rich soup. Serve it with a protein-rich sandwich or another suitable main to make a more balanced plate.

The vegetable base

Ripe tomatoes: use soft, flavourful tomatoes, as they form the bulk of the soup and blend into the base.

Aromatics: onion, garlic, red pepper and carrot are sweated briefly in olive oil before the tomatoes go in. This softens them without needing to brown them.

Basil: the recipe adds basil before pressure-cooking, so its flavour cooks into the vegetables.

Pressure-cooking and blending

Cooking time: pressure-cook the vegetables for 5 minutes, or use 3 whistles in an Indian pressure cooker. Let the pressure release naturally before opening the cooker.

Straining: reserve the cooking liquid before blending, then strain the purée and add the liquid back. The instructions caution against straining too thoroughly, so avoid pressing the solids hard through the sieve.

Getting the roux right

Low heat: cook the flour in the butter until it is cooked through and lightly brown, stirring so it does not catch on the pan.

Smooth texture: add the purée to the roux and mix briskly to break up any lumps. The ingredient list calls for butter, while the method describes clarified butter or ghee; either choice should be melted before the flour is added.

Cream and doneness

After the purée, salt, sugar and pepper have come to a simmer, stir in the cream. Bring the soup gently to a boil rather than letting it bubble hard.

Simmer for a couple of minutes, as directed, then take the pan off the heat. The soup should be hot and blended, with no floury lumps.

How to serve it

Serve the soup hot with bread, as the method suggests, and scatter croutons over each bowl for crunch. A little extra basil makes a fitting garnish.

For a more substantial meal, pair it with a sandwich or a simple salad. Add croutons just before eating so they keep their texture.

Recipe notes & tips

• Use very ripe tomatoes for a fuller-tasting soup.
• Keep the heat low while cooking the flour so the roux browns gently rather than scorching.
• Reserve all the cooking liquid before blending so you can return it to the purée.
• Let pressure release naturally before opening the cooker.
• Mix vigorously as you add the purée to help prevent roux lumps.
• Add the croutons just before serving to keep them crisp.

Variations

• Use ghee: substitute it for the butter as described in the method.
• Adjust the pepper: use less or more ground pepper to suit your taste.
• Change the garnish: finish with extra fresh basil instead of croutons.
• Make it smoother: blend the vegetables thoroughly before straining.
• Serve with toast: offer toasted bread alongside the soup for dipping.

Common mistakes to avoid

• Opening the cooker too soon: wait for the pressure to release naturally before opening it.
• Discarding the cooking liquid: strain it into a bowl and add it back after blending.
• Pressing the purée too hard: strain gently, as the method advises against straining too much.
• Browning the roux too quickly: keep the heat low and stir until it is only lightly brown.
• Adding purée without mixing: stir vigorously as it meets the roux to avoid lumps.
• Boiling the cream hard: bring the soup gently to a boil, then simmer briefly.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3 days. Reheat gently in a pan, stirring often, until hot throughout; add a splash of water if the soup has thickened. Store croutons separately.

Frequently asked questions