The soup season has begun! Unlike most people, I adore winter; I love the feeling of being cold & sipping on hot drinks & soups to keep me warm to the bone.
Last year, I shared the recipes for my all time favorite Lentil soup & spinach soup. This year, I am starting the soup season with the closest recipe to my heart; Tomato Cream Soup. One of the very first recipes I mastered & became a specialty that I have to bring to every family gathering.
To your surprise, this recipe calls for NO TOMATO! I use tomato paste which makes it MUCH tastier (in my humble opinion) & easier. You can prepare a big pot of soup in less than 25 minutes!
Add a tbsp of pesto to the soup & it will take the taste to a whole new level but in case you don’t have, you will still enjoy one hell of a delicious bowl of soup.
TOMATO CREAM SOUP
2 tbsp butter
2 tbsp flour
4 tbsp tomato paste
2 cups skimmed or half skimmed milk
- 2 cups stock
1/2 cup cream
- salt & pepper
- 1 tbsp pesto sauce (optional)
- Melt the butter in a pot over medium heat. Add the flour & cook until they form a paste & there are no more traces of flour in the pot.
- Add the tomato paste & mix well; the mixture will become thick.
- Take the pot off heat, whisk in the milk gradually until there are no lumps then add the stock. Return the pot back on medium heat stirring frequently until the soup thickens & boils.
- Turn off heat, add the cream & season with salt & pepper.
- Before serving, stir the pesto sauce (if using) into the soup.
- The soup thickens as it cools, add more milk or water to make it thin again.
- If you don’t have stock, you can use 1 Maggi stock cube & 2 cups water.