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Cream of Tomato Soup


Try this delicious Cream of Tomato Soup recipe.

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Rate this recipe 4.5/5 (50 Votes)


  • 4 slices thick-cut bacon, finely chopped
  • 2 tablespoon unsalted butter
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 3 tablespoon. tomato paste
  • 1 tablespoon. flour
  • 4 cups chicken stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 can whole, peeled tomatoes in juice, crushed by hand, 15 ounces
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • Crème fraîche, croutons, and finely chopped chives, to garnish



Step 1

Heat bacon in a 4-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes.

Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add flour, and cook, stirring until smooth, about 2 minutes more.

Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes.

Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.

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