Creamy Tomato Soup

Submitted by Leggy Peggy

"I've been making this soup for 25 years—having adapted it from a Marlene Sorosky recipe. It's a great way to get kids to eat vegetables and dairy. You can serve it hot or cold."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 8

ingredients

• 4 ounces butter
• 2 stalks celery, chopped fine
• 2 small carrots, chopped fine
• 1 large onion, chopped fine
• 2 -4 tablespoons flour
• 2 (28 ounce) cans diced tomatoes, undrained
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 bay leaf
• 4 cups chicken stock
• 2 cups cream or 2 cups milk, depending on your preference
• 1 teaspoon paprika (or more)
• 1 teaspoon curry powder (or more)
• 1⁄4 teaspoon white pepper
• salt, to taste

directions

1. Melt butter in a large saucepan.
2. Saute celery, carrots and onions in melted butter until tender.
3. Stir in flour.
4. Cook 2 minutes, stirring constantly.
5. Add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
6. Simmer for 30 minutes, stirring occasionally.
7. Remove from heat and discard bay leaf.
8. Puree well (in batches) in a food processor or blender, or use a thunderstick.
9. Add all remaining ingredients and stir well.
10. Reheat to serve hot, or refrigerate and serve cold later. It also works at room temperature, but I like warm to hot best.

Reviews

[Tisme]

The only thing that I changed in this recipe was to use fresh tomato's, I used cream at the end and what a wonderful creamy soup.The curry added a lovely flavour to this wonderful soup.<br/>I am sure I will making this recipe again over the coming winter.<br/>Thanks Peggy

 

[RonaNZ]

I don't have a tomato soup in my repertoire so I'm always on the lookout for a good tomato soup recipe. This may be it! Confession time: I don't read recipes very well. You clearly stated to add the milk or cream last but since I was adding milk and not cream, I figured it wouldn't matter if I put it in with the stock. No!!!! The milk reacted with the acid in the tomatoes and all the milk solids coagulated at the bottom of the pan. It didn't affect the taste and by the time I had blended the soup, it was fine. I used smoked paprika and red curry paste. I probably used a little too much curry paste since it is stronger than curry powder. It needed a little more sugar to balance the curry. My daughter came up with a brilliant idea. She said why not add balsamic glaze like Ainsley Harriot did the other day on TV. I have some apple and balsamic vinegar syrup that I've been waiting to use on something. Oh my, it's really good!

 

[Deepfreeze-27]

We are soup lovers and this is a great one. It has a great, rich flavor that I haven't found in other tomato soup recipes. This will be my go to tomato soup from now on. Will definitely make again.

 

[omeomy #2]

I had to work on this one a bit... Recipe says to stir in flour but how much? No flour is listed in ingredients. I don't usually use flour in my soup so I omitted it. I think that the mirepoix is a tad unbalanced with 2 carrots so I used just one. I used frozen basil instead of dried. I omitted the milk/cream and served the soup with a good dollop of sour cream topped with fresh basil which we stirred in individually. Of course I omitted the dreaded curry. But other than all that we enjoyed it. GLAD TO SEE THAT YOU CHANGED THE RECIPE PEGGY.

 

[januarybride]

AMAZING in just one word. This is the most perfect tomato soup recipe I have found to date (and I have been searching for about 10 years now). I only used half the amount of cream and it was perfect for our liking. I did skip the curry (not a fan) and added Greek Seasoning in it's place with excellent results. It's a KEEPER! Made for MAKE MY RECIPE. UPDATE: I just made the recipe again and this time made it vegan with veggie stock and then instead of cream, I only used about 1/4 of rice milk. It was delish! No curry or paprika used this time and the marjoram really shined threw which I liked.