Cream of Tomato Soup

Preparation info

  • Yield:

    3 qt

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
2 oz<



  1. In a heavy saucepot, cook the salt pork over medium heat to render the fat.
  2. Add the onion, carrots, and celery. Sweat until slightly softened.
  3. Add the flour and stir to make a roux. Cook the roux a few minutes.
  4. Slowly beat in the stock. Bring to a boil, stirring while the liquid thickens slightly.
  5. Add the tomato