DISH RESEARCH · Soup
cream of tomato soup
Also known as: Soup, cream of tomato, Soup, cream of tomato, canned
Erin Parker’s selected fresh cream of tomato soup simmers tomatoes and their juices with onion, carrot, garlic, basil and supplied vegetable stock, purées and strains them, then adds heavy cream and separate basil garnish.
About cream of tomato soup
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Erin Parker developed this fresh cream of tomato soup to use summer tomatoes. This account follows her fresh-tomato preparation and immediate hot serving choice, rather than canned-tomato or later chilled versions.
Extra-virgin olive oil and unsalted butter heat together. Chopped yellow onion and carrot soften until the onion is translucent, followed by minced garlic.
Fresh tomatoes and their escaped juices join granulated sugar, supplied tomato paste, fresh basil, supplied vegetable stock, kosher salt and freshly ground black pepper. The mixture simmers uncovered until the tomatoes are very tender.
The selected immersion-blender route purées the soup smooth before a fine-mesh strainer removes seeds, skins and other vegetable pieces. Heavy whipping cream is stirred in only after straining.
Separate fresh basil leaves garnish the finished soup. The source describes creaminess and concentrated tomato flavour, with carrot and sugar balancing acidity; an extra cream swirl and grilled-cheese pairing are separate serving suggestions.
Ingredients in cream of tomato soup
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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