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Good Old Fashioned Cream Of Tomato Soup ©

September 20, 2012


This is the first recipe I ever made, I remember it distinctly, I got out Mrs Beaton and off I went !

Don’t be alarmed by the quantity of photographs, this recipe really brought out my passions for cooking!!!!

There is nothing like a good tomato soup, it reminds me of my childhood and lunches with my dear Grandmother in Montreal. She was a  lovely Grandmother and always served the soup in old fashioned soup bowls with two handles and tipped her soup bowl away from her to finish off the last drop! She used to serve along side some delicious mini Canadian crackers and it was the perfect meal for  her dear Granddaughter who loved soups! We still eat out of the same bowls on special occasions today…..

I grew up on soups and have always loved them, they are so nourishing and filled with goodness and just the thing for a T.V. dinner in front of a good film, when all one has time for is to glance down and spoon up another delicious spoon full!  T.V. dinners were a huge treat, in those days while visiting Granny and we would sit together on her, oh so comfortable sofa and watch one of those oh so wonderful old fashioned films on her ‘old fashioned T.V. Set.’……..The film finished ever so late and it was off to bed in wonderful lavender scented sheets, feather pillows and hot chocolate in bed!!!!!!

This soup is a little warm for this time of year still, but uses up those wonderfully ripe summer tomatoes, which at other times of the year will not nearly produce such a delicious soup.

This is a special request from Amalia’s daughter, I hope you enjoy it and thank you so much for suggesting it, I have really enjoyed  making it!




6 Persons



50 g  unsalted butter

50 g  rindless bacon cut into lardons/ strips

150 g diced onions

3 cloves garlic

300 g thinly sliced carrots

1 whole green or red chili

1 tbs flour

2.300 g ripe ‘summer’ tomatoes roughly chopped

300 ml Chicken or Beef stock home made, makes all the difference!

Bouquet garni  ( Tie together with string bay leaf, sprig thyme and parsley stalk )

1 tsp sugar, only if you are using less ripe tomatoes, or winter tomatoes.

salt and pepper.



1 tsp per serving of thick Greek yogurt or a swirl of cream

1 tsp per serving finely chopped chives or basil or parsley or mint

alternatively 150 ml cream swirled into the soup before serving.



Gather together and prepare all your ingredients before you start cooking !

1. Melt the butter in large saucepan, and over a medium heat, add the bacon and fry for 2-3 minutes. ( No need for it to brown. ) Stir in the onion, chili pepper and with the lid on sweat  for 3 minutes until completely transparent. Do not hurry this process, onions always want to be thoroughly sautéed. Add garlic, saute for 1 minute then add thinly sliced carrots. Mix well together and putting the lid on again allow to sweat for 3-5 minutes on a low heat. At no time should the contents of your saucepan brown!
2. Add the flour mix in well and ‘cook’ stirring, for two more minutes.
3. Add your tomatoes roughly chopped, skins and all. The skins add to the flavor and color….later they will be removed when the soup is passed through a sieve.
4. Add Chicken or beef stock, home made if possible, makes for a much better end result.
5. Add bouquet garni, tied together with string and tie the string to the handle of the saucepan, for easy removal at the end.
6. Season, bring to the boil and reduce heat to a slow simmer for about 20 mins, or until the vegetables are soft.
7. Remove the B.Garni and puree the soup in a blender. For a smoother finish, then pass through a sieve, pressing the soup through with a wooden spoon. This takes a little time, but is really worth it, especially for those who should not eat tomato skins and by doing so all the seeds are also removed!
8. Return to rinsed out pan. Stir in sugar and reheat to just below boiling point.
9.  If using cream, stir in and heat briefly, but do not allow to simmer or soup will curdle. Otherwise add a tsp of greek thick yogurt to each serving, together with a teaspoon of your chosen herbs. I prefer using the yogurt as it is lighter and more healthy.
10.Taste and adjust seasoning, then serve at once, piping hot!
N.B. The mixing in of the flour thickens the soup, and absorbs the butter. The other ingredients help to enhance the taste of the tomato and reduce the acidity. This soup is the perfect solution if you have a glut of tomatoes from your kitchen garden.
Choose nice fully ripened summer tomatoes.
Gather together and prepare all your ingredients, before you start cooking.
 Melt the butter in a large saucepan and fry your bacon over a low heat, don’t allow it to brown for 3 -4 minutes.
Add your chopped onions and whole chili. Here I have added a few spring onions as well.
Mix together with a wooden spoon, place lid on top and allow the vegetables to sweat, over a low heat.
This process must not be hurried, the onions need to be thoroughly cooked. Five minutes minimum.
Add sliced garlic for the last two minutes.
Add your thinly sliced carrots, mix and replace lid for another five minutes.
Sprinkle with a tablespoon of flour and cook for two minutes.
Add home made Chicken or Beef stock.
Add your roughly chopped tomatoes, mix all the vegetables together and add bouquet garni. Tie string to
handle of saucepan, so as to remove easily at the end of the cooking time.
Place lid on saucepan and leave to simmer gently for an hour, or until the tomatoes are beginning to disintegrate.
This is what the soup should look like when it is fully cooked. The tomatoes give out a lot of liquid, but this
you drain off before putting the soup in the blender and then re add it to dilute your soup to the thickness
you like.
Remove the saucepan from the heat and drain off the surplus liquid into a bowl. Reserve until later.
Blend in your blender, until very smooth. 3-5 minutes.
Soup fully blended.
Pass blended soup through a fine sieve with the help of a wooden spoon. To make it easier do it in batches,
only filling the sieve half full each time.
Like this…..stir continuously, pushing the tomato puree through the sieve.
…..until just the  tomato seeds remain…… You will see I have stood my soup tureen on a cloth so as to
have better stability as I pass the soup through the sieve.
Choose Suitable Soup Tureen…….I love Soup Tureens, they are such a wonderful shape and remind one
of France, where they generously bring your bowls, serve you and leave the tureen near by to encourage
you to have more of this delectable food…….
 Tidy up the sides of your tureen with a damp cloth, or kitchen paper. Garnish with chives and parsley
Serve soup with extra chopped chives, so that you can place a teaspoon full in the center of each individual
serving, as you serve it.
Final Result ! Serve with chopped chives and thick Greek yogurt…..just delicious!
5 Comments leave one →
  1. September 20, 2012 9:44 pm

    Jane how kind to add the tomato soup recipe …my daughter is thrilled…now to follow you step by step to make it…. x x


  2. September 25, 2015 7:58 pm

    Reblogged this on What's Cooking In Jane's Kitchen and commented:

    To help all you newcomers, I have decided to “Reblog” a recipe once a week, choosing a recipe which is in season with the time of year and which will also give ideas to the older followers of my blog, as to what to cook!
    Today I have chosen “Good Old Fashioned Cream Of Tomato Soup,” as I have been trying to use up all the little tomatoes cut from the tomato plants in order to sow new vegetables for the winter kitchen garden.
    Needless to say I didn’t have carrots nor bacon, but I put plenty of onions and garlic and fresh basil and the tomato soup came out super tasty.
    I will be aiming to post every Friday evening or every other Friday, so you can enjoy the recipe over the weekends!
    As always I look forward to your feedback! Happy Cooking!


  3. Claire permalink
    September 26, 2015 8:43 am

    Jane, pour une soupe à la tomate, pourquoi utilise-t-on des carottes? Est-ce possible de n’utiliser que des tomates? Have a nice day, I’m in Athens till 1st of october…filia


    • September 26, 2015 10:45 am

      Good morning Claire! Tomatoes can be very acidic, depending on how they are grown and the season of the year. Adding the carrot cuts the acidity and gives the soup a creamier substance. The flesh of a tomato is not very creamy, on the contrary it is watery. The tomato soup can also be made with a white sauce base, which makes it more creamy, but is richer and less healthy. I hope this answers your good question 🙂 I will be in touch 😉 xxx


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