Cream of Tomato Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This is the real stuff – so sling out those tins of red liquid that I bet are in your larder!


  • 1 oz (25 g) butter
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 tablespoons flour
  • 2 pints (1 litre) chicken stock or water
  • 1 small clove garlic, chopped
  • 2 leeks, thinly sliced (optional)
  • 4 white peppercorns
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • lb(750 g) tomatoes, roughly chopped
  • 1 chicken carcass (optional)
  • 8 fl oz (250 ml) single cream Croûtons or cooked rice to garnish


Melt the butter in a deep saucepan, add the onion and carrot and cook slowly until golden brown. Add the flour and mix. Add the stock or water, the garlic, leeks (if using), white peppercorns, salt, sugar, tomatoes and chicken carcass (if using). Cover and cook over a low heat for 1 to 1½ hours, skimming as necessary. Remove the chicken carcass and rub the soup through a fine strainer. Combine the strained soup with the cream, and correct the seasoning. If the soup is too thick, add a little more stock or some milk to obtain the desired consistency. Serve with croêtons or stir in a little cooked rice before serving.