Unlike heavier versions that rely on large amounts of cream, this classic tomato cream soup
achieves its velvety texture through slow cooking, careful blending, and subtle thickening.
The natural sweetness of tomatoes is enhanced by onions and celery, while delicate seasoning
brings depth without overpowering the dish.

Served with crisp fried croutons, this soup offers a pleasing contrast of textures and flavors.
It is a perfect example of how traditional cooking techniques can elevate humble ingredients
into an elegant and nourishing bowl of comfort.

About This Tomato Cream Soup

Classic tomato cream soup has its roots in traditional European home cooking, where soups were
often prepared slowly to extract maximum flavor from vegetables and herbs. Tomatoes provide a
bright, slightly tangy base, while celery and onions contribute subtle sweetness and aroma.

This recipe uses a modest amount of butter or nut margarine for richness, combined with gentle
thickening from corn flour or ground rice. Rather than masking the flavor of the tomatoes, this
method enhances their natural character, resulting in a smooth soup that feels light yet
satisfying.

The final step of passing the soup through a fine sieve ensures a classic, silky texture that
defines traditional cream soups. This attention to detail makes the soup suitable for both
casual meals and more formal dining occasions.

Why You’ll Love This Recipe

• Smooth and creamy texture without heavy cream
• Classic tomato flavor enhanced by slow cooking
• Made with simple, affordable ingredients
• Comforting and satisfying without being heavy
• Perfect as a starter or light main dish

Ingredients

• 1 lb (about 450 g) fresh tomatoes, chopped
• 4 oz (about 115 g) chopped outer leaves of celery
• 2 medium-sized onions, chopped
• 2 oz (about 55 g) butter or nut margarine
• 1 bay leaf
• 1 dessert-spoon corn flour or ground rice
• 1 1/4 pints (about 600 ml) water
• A small piece of garlic, about the size of a pea
• 1 teaspoon Marmite
• Salt to taste
• Freshly ground black pepper to taste

Step-by-Step Instructions

1. Prepare the vegetables:
   Wash and chop the tomatoes, celery leaves, and onions. Keep the pieces relatively even to
   ensure uniform cooking.
2. Fry the base:
   In a large, heavy-bottomed saucepan, melt the butter over low to medium heat. Add the chopped
   vegetables along with the bay leaf and garlic. Fry gently for about 15 minutes, stirring
   frequently, until the vegetables are softened and fragrant without browning.
3. Add the thickener:
   Sprinkle the corn flour or ground rice over the softened vegetables. Stir continuously until
   the mixture is smooth and the flour is fully incorporated.
4. Add water and simmer:
   Gradually pour in the water while stirring. Bring the mixture to a gentle simmer, then reduce
   the heat to low and allow the soup to cook slowly for about one hour.
5. Season the soup:
   Add the Marmite, salt, and pepper to taste. Stir well and adjust seasoning carefully to achieve
   a balanced flavor.
6. Strain and refine:
   Remove the soup from the heat and pass it through a fine wire sieve or blend until completely
   smooth. This step is essential for achieving the classic cream soup texture.

Tips for the Best Result

• Cook vegetables gently to avoid bitterness.
• Use ripe tomatoes for the best natural sweetness.
• Stir frequently during frying to prevent sticking.
• Strain or blend thoroughly for a silky finish.

Serving Suggestions

This tomato cream soup is traditionally served hot with fried croutons of bread. The crisp,
golden croutons add texture and richness, complementing the smooth soup beautifully. It may
also be served alongside a simple green salad or a light sandwich for a complete meal.

Storage and Reheating

Allow the soup to cool completely before storing it in an airtight container. It can be kept
in the refrigerator for up to three days. Reheat gently over low heat, stirring occasionally,
and avoid boiling to preserve the smooth texture.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes can be used when fresh tomatoes are unavailable. Choose high-quality
canned tomatoes and adjust seasoning as needed.

Is this soup vegetarian?

This soup is vegetarian-friendly. Be sure the Marmite used suits your dietary preferences.

Can I freeze tomato cream soup?

Freezing is possible, though the texture may change slightly. Stir well when reheating for the
best result.