Cream of Tomato Soup

Nuvita Biscuits

Crushed tomatoes bring brightness and body; bacon, a smoky depth; and a generous finish of crème fraîche infuses that signature luxuriousness. It’s nuanced and vibrant in ways that the stuff out of a can just can’t be.


  • 4 slices thick-cut bacon, finely chopped
    2 tbsp. unsalted butter
    4 cloves garlic, finely chopped
    1 medium yellow onion, finely chopped
    1 medium carrot, finely chopped
    3 tbsp. tomato paste
    1 tbsp. flour
    4 cups chicken stock
    2 sprigs thyme
    1 bay leaf
    1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
    ¼ cup heavy cream
    Kosher salt and freshly ground black pepper, to taste
    Crème fraîche, croutons, and finely chopped chives, to garnish


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.



Recipe Comments

  1. posted by balinderk2000 on Feb 12, 2013

    Hi, i want to make tomato soup, you know how restaurants do it, you can taste the tomato bits. Iv looked on the internet but there is a few different recipes. Does anyone know. how to make it, simple preferably lol.

  2. posted by Ssshhhh Im becoming aroused on Feb 12, 2013

    I have a 50 oz can of tomato soup and to make it creamier I have 1/2 pint left of fat free half and half. Is that enough ingredients to put in the crock-pot to make a cream based tomato soup.

  3. posted by Ev dog on Mar 17, 2013

    I’m making a cream of tomato soup….and the recipe calls for finely chopped celery rip (which I don’t have). Will celery seed suffice? I will ultimately end up blending the entire pot (with the heavy cream). Thanks!

  4. posted by gail C on Mar 18, 2013

    I have an abundance of fresh romas, heirlooms, and red slicing tomatoes thanks to my CSA share.

    I want to make a creamy tomato soup, or a tomato bisque using these tomatoes. Does anyone have a good recipe?
    I’d prefer a recipe that didn’t include a ton of other veggies. I’m looking for a really basic creamy recipe.

  5. posted by baldy eire on Mar 19, 2013

    We’re out of Tomato soup so I decided to try and make Homemade Tomato soup, But all the recipes online are weird ways to make it and most the ingredients I don’t have. I have other kinds of tomatoes like diced, and whatever else, just not soup. lol. Please any ideas, thanks

  6. posted by kevindiking67verizonnet on Mar 21, 2013

    I love Campbell’s Tomato Soup. The problem is that it gets a little mundane. I’d like to try to dress it up a bit. What are some of the ways you dress it up?
    BQ: Do you prefer to make it with milk or water?

  7. posted by Cliffy N on Mar 22, 2013

    I love the Campbells Tomato Soup, but want to make it from scratch so that it will be healthier. Does anyone have a recipe for how to make homemade tomato soup (just like Campbells) using tomato paste or sauce…I don’t want to use fresh tomatoes. Thanks!!!

  8. posted by RxP DarkBox on Mar 25, 2013

    I’m looking for a beef stew recipe I made a long time ago that used both Campbell’s Cream of Mushroom and Tomato Soup. Does anyone know of this recipe or one like it?

  9. posted by Jamal on Mar 28, 2013

    I have 2 cans of soup, 1 tomato soup that expired in 2004 and a can of cream of brocolli soup that expired in 2006 would they still be safe to use or should I just toss them?

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