Cream of Tomato Soup

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1 hour 4 Servings Print RecipeEmail Recipe


1cupchicken stock
1tablespoonunsalted butter
2 leeks, white part only (trimmed, rinsed, coarsely chopped)
2poundfresh ripe tomatoes (rinsed, cored, quartered)
1 bay leaf
3⁄4cuplight cream or half-and-half (at room temperature)
1⁄2teaspoonsalt (or to taste)
  ground white pepper
2tablespoonfresh chervil or parsley (finely chopped)


Heat butter in noncorrosive heavy medium saucepan over medium heat. When foam subsides, stir in leeks; sauté, stirring occasionally, until leeks are soft, about 5 minutes. Reduce heat to low; stir in tomatoes. Simmer, covered, over low heat, until tomatoes are very soft, about 15 minutes.

Purée leek and tomato mixture through a food mill or noncorrosive medium-mesh sieve, pressing firmly with back of spoon to obtain as much pulp as possible; you should have about 2 3/4 cups. Return purée to saucepan.

Stir 1 cup chicken stock, the bay leaf, and parsley springs into purée in saucepan. Simmer, covered, over low heat, 20 minutes. Remove bay leaf and parsley with slotted spoon; discard.

Gradually stir light cream into soup; cook, stirring constantly, over very low heat until cream is thoroughly incorporated and soup is heated through. Season with salt and white pepper to taste. To serve, ladle into warm soup bowls; sprinkle with chopped chervil or parsley.

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