It started as an attempt to use up some random leftovers in the fridge, but this is now easily one of my favourite recipes to make. This Tomato Cream Soup turned out so great that it became a regular on the dinner table, especially during the winter months when it’s soup season. It’s so cheap and easy to prepare, but it is packed with a lovely punch of flavours and makes a satisfying meal when paired with some garlic bread. Simple, quick, and tasty – that just fits like a glove in my recipe collections.
The funny story was that I was trying to use up a bunch of random leftovers because I was trying to avoid leaving the house for the day. However, after tasting how good it turned out, I ended up dashing to my local supermarket to grab some garlic bread to pair with the soup! So I did leave the house in the end and thought I might as well do the grocery shopping that I was trying to delay for the next day. Basically, the intended lazy day turned into somewhat productive, and a fluke recipe turned into an actual recipe, which is a double win for me!
How to Make Cream Tomato Soup with Tinned Tomatoes
You don’t need fresh tomatoes for this Cream Tomato Soup recipe. All you need is good-quality tinned tomatoes and a scoop of tomato paste. I personally love using Mutti’s tinned tomatoes
In terms of flavouring, the trio combination of garlic, anchovies and tomatoes continues to do wonders, adding flavour depth and holding the key to creating an umami flavour profile for this cream tomato soup. As per usual, I like to include a little kick of spice in there by incorporating red chilli flakes (or fresh red chillies if you prefer) and a pinch of both paprika and chilli powder. I used chicken stock for the occasion to create a savoury edge. Alternatively, vegetable stock could work too.
Last but not least, to create that smooth and creamy texture, I blended the soup mixture with a hand blender before stirring in double cream. Once it bubbles for a little further, simply ladle the cream tomato soup into bowls and top with any garnishes of your choice. You can top it with croutons, or with an extra pinch of chilli flakes/herbs like I did, or anything you want. Best served with garlic bread on the side!
Tomato Cream Soup Recipe
Equipment
- Hand blender
Ingredients
- 3 cloves Garlic finely chopped
- 1 Red Onion chopped
- 1 tsp Chilli Flakes
- 3-4 Anchovy Fillets
- 2 Bay Leaves
- 1 tsp Paprika
- 1 tsp Chilli Powder optional
- 2 tbsp Tomato Paste
- 1 can Chopped Tomatoes
- 1½ cups Chicken Broth*
- 1 tsp Mixed Italian Herbs
- 150 ml Double Cream
- Salt & Pepper to taste
- 1-2 tbsp Olive Oil
Instructions
- Heat olive oil in a large pot over medium heat. Saute garlic, chilli flakes, and anchovy fillets for 2 minutes until fragrant.
- Add chopped onions, cook until softened. Season with paprika, chilli powder and salt & pepper.
- Stir in Tomato Paste. Cook for about 3 minutes until deepened in colour before adding in chopped tomatoes and bay leaves.
- Pour in Chicken Broth. Bring to a boil, then cover and allow to simmer for 20 minutes.
- Discard the bay leaves. Using a hand blender, blend the mixture until smooth and thick.
- Turn to low heat and stir in the double cream and mixed Italian herbs. Let bubble for 5-10 minutes then serve immediately with toppings/garnishes of your choice.
Notes
- Croutons
- Extra chilli flakes and herbs
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