Cream of Tomato Soup

cream of tomato soup

I’ve been thinking about Cream of Tomato Soup a lot lately. I haven’t had it in years and the last time was most likely Campbell’s. The occasion for making it came up with a party I was having for my daughter Margot.

cream of tomato soup

She recently became a designer for Keep Collective, a jewelry company. We invited family and friends local to me (she lives in Philadelphia) for a Saturday afternoon, including a light lunch. We had about a dozen acceptances. This seemed like a perfect opportunity to make a lovely ladies’ lunch.

Hors d’oeuvres

Scallion and Parsley Humus
Pita Chips

cream of tomato soup


Cream of Tomato Soup
Grilled Cheddar Cheese on Rye
Turkey Club Sandwiches

cream of tomato soup


Triple Chocolate Brownies
Chocolate Almond Coconut Biscotti
Banana Bread Biscotti
Passion Fruit Chocolate Biscotti

cream of tomato soup

The soup and sandwiches were a big hit. It was a chilly day and everyone was oohing and awing about comfort food. I kept the soup in the crockpot on low to easily fill and refill mugs. No utensils – all finger foods!

We had a great afternoon and everyone stayed a long time. I think they departed around 7pm – always a sign of a good party when guests stay longer than expected!


Cream of Tomato Soup

cream of tomato soup

Cream of Tomato soup was one of my favorite soups growing up. This recipe packs lots of natural tomato sweetness and goes perfectly with grilled cheese sandwiches!

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 quarts
  • Category: Soup


2 tablespoons unsalted butter
1 medium onion, sliced
1 large celery stalk, sliced
1 large carrot, peeled and sliced
2 teaspoons Kosher salt
1 clove garlic, minced
¼ teaspoon cayenne
1 cup dry white wine
1 can (28 ounces) crushed tomatoes
1 can (14.5) ounces fire-roasted tomatoes
1 can (6 ounces) tomato paste
6 cups vegetable stock or water
1 bouquet garni (3 parsley sprigs, 20 thyme sprigs, 2 bay leaves, 6 pepper corns securely wrapped in cheesecloth)
1 cup heavy cream


Melt the butter in a 7-quart Dutch oven or large saucepan over medium heat.

Once the butter foams, stir in the onion, celery, carrot, and salt. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Lower the heat if the onions are browning.

Stir in the garlic and cayenne and cook for 30 seconds.

Add the wine and bring to a boil, reduce to ¼ cup.

Stir in the crushed tomatoes, fire-roasted tomatoes, tomato paste, stock or water and bouquet garni.

Bring to a boil, lower to a simmer and cook for 40 minutes.

Remove and discard bouquet garni,

Cool off heat for 15 minutes.

Pour the soup in batches into a blender or food processor, filling the container halfway or less. Cover, remove the top insert to allow for steam to escape, but cover that hole with a folded over towel.

Place into a clean container and continue pureeing until all the soup is smooth. Stir in the heavy cream.

Reheat and serve.

Freezes well.


See our video on how to safely puree hot foods.

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