Cream of tomato soup

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
Soups: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

This soup is best made with fresh tomatoes that are in season and very ripe. The result is a soup with that beautifully sweet tomato flavour.


  • 1 ½ tablespoons olive oil
  • 1 onion, sliced
  • 2 cloves gar


  1. Heat a pan with the oil and gently cook the onion for 3 minutes, or until it is soft without being coloured.
  2. Add the garlic, basil stalks, thyme, bay leaf, tomato paste and the fresh tomatoes. Season with the sugar, salt and black pepper. Pour in the chicken stock and bring to the boil, reduce the heat, cover and simmer for about 15 minutes. Discard the bay leaf.<