Restaurant-style Cream of Tomato Soup

READY IN: 1hr 15mins
Recipe by Caladithil

This recipe came from a local restaurant called 4B's, but I've made a few of my own adjustments and am very pleased to share the recipe with you. When you choose your tomatoes, make sure not to choose those with any added seasonings other than salt.

Top Review by Busters friend

Doubles well - did so on the first run but used 1/2 half & half & 1/2 whole milk instead of risking curdling when serving a crowd. Used a 29 ounce can of tomato puree & a 29 ounce can of crushed tomatoes. Added 1 t fresh ground black pepper & the zest of 1 navel orange. Fabulous! This is simply too wonderful - had great toasty buttery chunks of french bread & toasted french bread with tangy cheddar curds melted on top - Fabulous & easy way to economically feed 10 hungry workers. The pot was licked clean. Saving in my "for the Crowd" book to use again! Thank you for posting Caladithil!

Ingredients Nutrition

Directions

  1. Combine tomatoes, chicken broth, butter, sugar or Splenda, and onion.
  2. Simmer for an hour.
  3. Heat the cream well in a double boiler--be certain it's well-heated before you add it to the soup or it will curdle, ruining the appearance of the soup, but not the flavor.
  4. As the cream is heating, add the baking soda to the soup.
  5. Add hot cream to soup and serve.

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