Tomato Cream Soup

This soup is very easy and fast to make, but also very satisfying to eat. A generous serving in a big bowl with some bread and cheese or butter is a perfect dinner, but a small portion served in a nice deep plate, decorated with some extra cream is a perfect elegant starter.

The soup is thickened/bound slightly with a roux. Although this isn’t really necessary, I like the soup better this way. Passata/sieved tomatoes always have a slightly irregular texture which makes the mouth feeling a bit weird for me. By binding the soup (which only takes a few minutes extra), this feeling disappears.

Tomato Cream Soup (2-4 servings)

1,5 tbsp butter
1,5 tbsp flour
1 package (500 g) passata (sieved tomatoes)
1 stock cube (I used vegetable, but chicken is nice as well)
salt and pepper
75 ml coffee cream (cream with 20% fat)

Melt the butter in a sauce pan. Add the flour, stir until a paste has formed, making sure there are no lumps in there. I prefer to use a wooden spatula for the whole process, but some people rather use a whisk. Cook it for 1-2 minutes to cook out the flour, this makes sure that the soup will not taste like raw flour. But don’t let it brown!
Start adding the passata a small splosh at a time, stirring well before adding another splosh. Stirring well after each splosh prevents getting lumps. When the roux is already thinned out quite a bit the risk for lumps is smaller, so you can add more fluids at one time. Pour some water in the passata package, use this to get out the last bits of tomato and to thin out the soup. Leave it to boil for a few minutes to get rid of the acidity of the tomato. Add the stock cube and season the soup with salt (if necessary) and pepper. Add some more water if the soup is too thick. Make sure the soup is boiling hot.
Add 50 ml of the cream and use the other 25 ml for decoration, or just add all the cream and don’t decorate. Serve immediately.

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