Diary of a Chef · Just Chefn Around

Cream of Tomato Soup

Name: Cream of Tomato Soup
Total time: 35 min
Yield: Approximately 1 quart
Ingredients: 2 tbsp whole butter; ¼ cup onion, evenly diced; 2 tsp garlic, chopped; 1 cup tomato purée; 1 cup tomatoes, chopped; 3 cups béchamel; ¼ cup heavy cream; 1 tbsp basil; salt and white pepper, to taste

35 minutes · Approximately 1 quart

By Diary of a Chef · from French Classics

Ingredients

2 tbsp whole butter
¼ cup onion, evenly diced
2 tsp garlic, chopped
1 cup tomato purée
1 cup tomatoes, chopped
3 cups béchamel
¼ cup heavy cream
1 tbsp basil
salt and white pepper, to taste

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Instructions

1Sweat the base

Melt the butter without browning. Sweat the onions, then add the garlic.
2Add tomato and béchamel

Add the tomato products and cook 1–2 minutes. Add the béchamel and bring to a simmer, skimming foam (dépouillage).
3Cream and finish

Add the cream and basil. Adjust consistency, simmer 5–10 minutes, skim, and season.

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