Cream of Tomato Soup

Preparation info
  • Serves


    • Difficulty


Appears in

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


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