Cream of Tomato Soup

This image courtesy of Joseph DeLeo

There are many versions of this, for it was decidedly one of the more fashionable soups for a company dinner. In winter it was especially simple to prepare, for the larder was filled with canned tomatoes which could be turned into very acceptable, fresh-tasting dishes. This recipe is suitable for present-day entertaining.

Notes*Evaporated milk may be substituted quite successfully



Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch


Taste and Texturecreamy, rich, savory

Type of Dishhot soup, soup


  • 2 cups canned tomatoes (solid pack or Italian plum tomatoes are probably best for today’s needs, unless you have home canned ones)
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ teaspoon bicarbonate of soda
  • 1½ cups heavy cream*
  • Salt and freshly ground pepper
  • Chopped parsley


  1. Cook the tomatoes down over medium low heat for a half hour or until they are fairly thick. Break them up with a wooden spatula or spoon. Stir in the butter and flour, kneaded together, and continue to stir until slightly thickened. (If you like, strain the soup before adding the thickening.) Add the soda, and let it cook with the tomatoes for a few minutes. Remove the saucepan from the heat. Add some of the tomato mixture to the heavy cream, which should be heated in advance. Slowly stir this back into the rest of the tomato mixture. Add salt and freshly ground pepper to taste. Serve with a dash of chopped parsley.


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