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 cook Cream of tomato soup using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Cream of tomato soup

1. You need 48 oz of #10 can Diced tomatos (reserve juice).
2. You need 1/3 cup of brown sugar.
3. Prepare 8 oz of unsalted butter.
4. Prepare 1/2 cup of shallots.
5. You need 2 oz of tomato paste.
6. It's pinch of allspice.
7. Prepare 2 oz of all-purpose flour.
8. You need 2 quart of chicken stock.
9. You need 1 pints of heavy cream.
10. Prepare of salt and cayenne.

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. Preheat oven to 450. Line sheet pan with foil.
2. Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar.
3. Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly.
4. In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice..
5. Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes..
6. Add the flour to make a roux, cook for about 1 minute.
7. Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos..
8. Return to sauce pan, return heat to medium, add cream. Whisk together.
9. Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes.
10. Transfer to blender, and working in batches, blend until very smooth..
11. Season with salt and cayenne as needed..

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.