Cream of tomato soup

Recipe from Topfood
Cream of tomato soup
Cooking time: 25 min
Servings 4
The taste of tomato soup depends on the quality of tomatoes, choose the most fragrant and juicy varieties. If you are cooking a winter variation of the soup, add pumpkin seeds or half a cup of mashed potatoes. Season with your favorite spices and greens.


  • Tomatoes
    6 pcs.
  • Onions
    1 pcs.
  • Milk
    2 cups
  • Cream
    2 cups
  • Wheat flour
    2 tbsp.
  • Butter
    4 tbsp.
  • Ground black pepper
    to taste
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    340 kcal

  • Protein

    5.3 g

  • Fat

    27 g

  • Carbohydrates

    20 g


  • Peel tomatoes. To do this, cut an “X” sign on the bottom of the tomato. Then put it to a bowl and pour with boiling water. Use a knife to peel it. Next, coarsely chopped tomatoes and simmer them for 8-10 minutes in a pan.

  • Heat another pan, add a half of butter, saute chopped onions until tender. Then add onions to the tomatoes, simmer for 2-3 minutes. Next puree vegetables in a blender.

  • Take wheat flour and saute it in butter until golden brown. Then add a heated cream and milk, cook until thickened (stir constantly).

  • Then combine vegetable puree with creamy sauce. Season with salt and black pepper. Simmer for 2-3 minutes.

Bon Appetit!

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