Winter Warmers- Cream of Tomato Soup Recipe

Soups are a great way to get your children to eat vegetables, especially those which they are not too fond of. And one of our favourites at home is this Cream of Tomato Soup recipe. It’s not just easy to prepare but super delicious when served with grilled breadsticks. A mild hit of spice from the red chilli which is used after removing the pith and seeds so that only the flavour is imparted, without much of the heat.


A freezer friendly recipe, this tomato soup can be prepared in bulk and frozen in batches for time rushed days. Remember that the soup must be frozen before adding the cream.
The simple, toasted bread sticks are a hit with the kids. For the adults, you can add croutons, fried bacon bits or grilled cheese toast for that extra oomph factor.

Print Recipe
Cream of Tomato Soup Recipe
A wonderful warm winter soup!
Course Main Dish
Servings
people
Ingredients
  • 4 large ripe red tomatoes; diced
  • 2 medium garlic cloves; crushed
  • 1 large red chilli; pith and seeds removed
  • 1 medium red onion; diced
  • 2 sticks celery; chopped
  • 2-3 tbsp unsalted butter can be replaced with olive oil
  • 2 tbsp tomato paste
  • 1 litre homemade vegetable stock store bought may also be used
  • 1/2 tsp raw sugar
  • 1 tbsp cornflour
  • 1/2 cup milk
  • Salt to season
  • Freshly milled black pepper to season
  • 1/2 cup cream to serve
  • Fresh rosemary sprigs to garnish
Course Main Dish
Servings
people
Ingredients
  • 4 large ripe red tomatoes; diced
  • 2 medium garlic cloves; crushed
  • 1 large red chilli; pith and seeds removed
  • 1 medium red onion; diced
  • 2 sticks celery; chopped
  • 2-3 tbsp unsalted butter can be replaced with olive oil
  • 2 tbsp tomato paste
  • 1 litre homemade vegetable stock store bought may also be used
  • 1/2 tsp raw sugar
  • 1 tbsp cornflour
  • 1/2 cup milk
  • Salt to season
  • Freshly milled black pepper to season
  • 1/2 cup cream to serve
  • Fresh rosemary sprigs to garnish
Instructions
  1. Heat butter in a stockpot and add the garlic, chilli, onion and celery.
  2. Sauté till the onions are softened, then add the tomatoes, sugar and season with salt.
  3. Cook covered on medium heat till the tomatoes are softened, then add the tomato paste and vegetable stock.
  4. Bring to boil and then gently simmer for at least 40 minutes.
  5. Cool slightly and then blend using a hand blender or processor.
  6. Return to heat, bring to boil and season with salt and black pepper.
  7. Mix the cornflour with milk (make sure there are no lumps) and add to the soup.
  8. Stir well to combine and remove.
  9. To serve, pour into bowl and garnish with cream and rosemary sprigs.
  10. Serve with grilled breadsticks
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About Dhanya

I am Dhanya Samuel aka The Spice Adventuress. I live in Melbourne with my husband and a doting 7-year-old. Fuelled by my passion for food and writing, I started my blog 3 years ago quitting my former career as a medical scientist. You can follow me at www.TheSpiceAdventuress.com

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