JOHN KENNEDY'S Iced Tomato Soup

READY IN: 4hrs 10mins
Top Review by OhMyStars

Liked this with and WITHOUT the cream. A very refreshing summer soup. I ended up cooking this a lot longer than the directions stated, but that may be partly due to my lagging burner, lol. I really prefer to use cornstarch rather than flour for thickening and I had some trouble with the tomato paste/flour mix-perhaps just my inexperience with flour, but a bit annoying. In the end, however, the taste was terrific; the texture was very nice also, after I broke down and whirred in the blender for a few seconds before I sieved it (I did remove the skins first). I am always looking for ways to use up my bumper crop of tomatoes, and this tastes great even if it is a bit hard to make! Thanks for sharing!

Ingredients Nutrition


  1. Combine chopped tomatoes, onion, water, salt and pepper in a saucepan.
  2. Cook over medium heat for 5 minutes.
  3. Stir in a blend of tomato paste, and flour, then the chicken broth.
  4. Stirring constantly, bring to boiling and cook for 1-2 minutes.
  5. Force mixture through a fine sieve.
  6. Chill several hours.
  7. Before serving, blend in cream.

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