Cream of tomato soup. This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. Also, cream cheese or sour cream works better because of the extra acidity, especially when using sweeter tomatoes like the Bianco Dinapoli cans.

I added the milk and allowed it to cook with the tomato mixture before taking it off of the stove. Nothing is simpler or more classic than opening up a can of cream of tomato soup for lunch. So if you're going to make a homemade version, it had better be worth the extra bother. You can have Cream of tomato soup using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Cream of tomato soup

1. It's 2 quarts of canned tomatoes.
2. It's 2 cups of soup stock.
3. It's 1/8 teaspoon of soda.
4. It's 1 teaspoon of flour.
5. You need of Celery salt.
6. It's 1/2 pint of cream.
7. You need 1 pint of milk.
8. It's 1 tablespoon of butter.
9. Prepare of Salt.
10. You need of Pepper.

This recipe most decidedly is, although it's really not that much more work. Making cream of tomato soup is ridiculously easy and does not take much time. I have used fresh tomatoes to make the soup. This cream of tomato soup is a vegan recipe.

Cream of tomato soup step by step

1. Put tomatoes and stock in kettle add no water boil 10 minutes.
2. Strain through colander add soda strain through fine sieve.
3. Blend flour and butter add to milk add water.
4. In double boiler heat cream and milk.
5. Combine mixtures heat.
6. Season.
7. Little whipped cream when serving.

The creaminess in the soup comes from cashews which also balances the tang of the tomatoes with their inherent. Cream of tomato soup is much richer and thicker than classic tomato soup. Cream of tomato soup is as healthy in that sense, however the added cream will of course add more calories to the mix so if you'd like to make this dish healthier you're best to swap the full fat cream for a lower calorie. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Working in batches, transfer the tomato soup to a blender and puree until smooth.