Wayne Gisslen

Cream of Tomato Soup

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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 tomatoes, tomato purée, an

Per serving: Calories, 210; Protein, 5 g; Fat, 15 g (64% cal.); Cholesterol, 45 mg; Carbohydrates, 14 g; Fiber, 1 g; Sodium, 230 mg.