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What is Cream of Tomato Soup ?

Tomato soup is a soup with tomatoes as the essential fixing. It could be served hot or cold in a bowl, and might be made in an assortment of ways. It might be smooth in surface, and there are additionally plans that incorporate pieces of tomato, cream, chicken or vegetable stock, vermicelli, lumps of different vegetables and meatballs. Well known garnishes for tomato soup incorporate acrid cream or bread garnishes. In the United States, the soup is much of the time presented with saltines, which might be disintegrated onto the soup by the coffee shop, and a barbecued cheddar sandwich. Tomato soup is one of the top solace food sources in Poland and the United States. It can be made new by whitening tomatoes, eliminating the skins, at that point mixing them into a puree.

What is the difference between Cream of Tomato Soup and Tomato Soup ?

Most of the Tomato Soup are made with Tomato puree which is just mixture of water and the tomatoes. Cream of Tomato Soup is made by cooking slow in lower temperature than normal Tomato Soup.

Nutritional Facts of Tomato Soup

Serving size : 249 ml ( 1 Cup )

Amount per Serving

% Daily Value *
Total Fat 2 g3 %
Saturated Fat 1.5 g8 %
Cholesterol 10 mg3 %
Sodium 640 mg30 %
Total Carbohydrate 17 g6 %
Dietary Fiber 2 g7 %
Total Sugar 14 g
Protein 5 g8 %

COURSE2nd Course
TIME45-50 Minutes
METHODSaute and Boil

The originally distributed tomato soup is referenced by Eliza Leslie in 1857 in her last distribution New Cookery Book. Joseph A. Campbell’s formula for dense tomato soup in 1897 further expanded its prominence.

Commercially prepared tomato soup is available in a variety of forms, including canned, condensed and in dehydrated powder form. “Tomato” ranks among the top three flovours of soup produced by the Campbell Soup Company.


250-300 g of Red Tomatoes ( Boil & Blend ).

2 cups of Tomato Puree.

1 medium Chopped Onion.

2/3 cloves chopped Garlic.

Salt and Pepper to taste.

1/2 tsp Dry Herbs (Rosemary, Basil)

1 cup of Roux.

100-200 ml Cold Milk.

1 ltr Vegetable Stock.

2 tsp of Fresh Cream.

2,4 pc Crouton

” Crouton is a diced pieces of bread which is deep fried in oil or toasted until golden crisp.”


Carrot, Turnip (Mire-poix) , Bay Leaves (2pc) , Dry Onion (1 medium) , Leek (2 stick) ,
Celery (1 stick) , Bouque Grani (1 Bunch) (Rosemary, Basil, Thyme, Oregano) , Cold Water ( 2 ltr).

(Keep all the ingredients in the water and boil for minimum 1 hour than strain it. Now, vegetable stock is ready to use.)

 Make a Roux :-

A roux is a mix of a balance of flour and fat, the most widely recognized being spread (or meat drippings). At the point when you make a roux, on the off chance that you cook it adequately long, the flour will brown adding incredible flavor to your sauce or dish.


 Butter (100gm)

– Refined Flour (100gm)

         Heat the sauce pan and melt the butter (100gm) than fry the refined flour(100gm) until golden brown. Now your “Roux” is ready.


Take a thick button sauce pan and heat it, than melt the butter and saute the chopped onion & garlic until golden (medium).

 Now, add the salt and pepper with dried herbs and saute again.

 Add the tomato puree than boil for 5 minutes. Now, add the blended tomato and leave it to boil.

 Now, keep the mixture of milk and roux than stir it.

 Time to add vegetable stock on it and mix it very than add fresh cream. Leave it to boil for few minutes until it becomes semi- thick .

 Finally, Pour the soup into the soup bowl and garnish with the fresh cream, parsley and croutons. Cream of Tomato Soup is ready to serve with the side dish of Bread Basket with butter. 



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