Creamy Tomato Soup


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Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running). Return soup to a clean pot and set over low heat.

Whisk in cream, if desired; season with salt and pepper. Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot. Increase heat to high; bring to a simmer.

Reduce heat to medium. Simmer until flavors meld and. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes.

Step 1 In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. In a large saucepan, heat the butter and vegetable oil over medium heat.

Add the onion and sauté until softened and golden, about 10 minutes. Add the tomatoes, basil, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.

Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes. Panera’s Creamy Tomato Soup is one that is perfect for a meal that will warm you up.

Panera is known for their soups, and this one is another one of their classic recipes. It’s really easy to make flavorful tomato soup from scratch. This recipe uses canned tomatoes, canned tomatoes have the advantage of always being in season.

In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. Old-fashioned tomato soup is the ultimate comfort food.

Our version, which calls for canned San Marzano tomatoes and a quick purée with an immersion. Directions. In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth.

Add remaining milk. Bring to a boil over medium heat, stirring.

List of related literature:

WHY THIS RECIPE WORKS: We wanted a creamy tomato soup recipe that would have velvety smoothness and a bright tomato taste—without added cream.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

t To deepen the color of this soup and intensify the flavor of the fresh tomatoes, I add a little tomato paste and some sugar.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Melt half the butter in a handiſpan, add the ginger and garlic pastes, stir over medium heat until the moisture evaporates, add tomatoes and water (approx 500 ml), stir for a minute, reduce to low heat, cover and simmer, stirring occasionally, until tomatoes are mashed.

“Classic Cooking Of Punjab” by Jiggs Kalra, Pushpesh Pant
from Classic Cooking Of Punjab
by Jiggs Kalra, Pushpesh Pant
Allied Publishers, 2004

In other words, add the tomato puree to the soup just in time to heat to the desired temperature and serve immediately.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

It’s great in creamy soups, tomato-based soups, or brothy soups.

“Diabetes Cookbook For Dummies” by Alan L. Rubin, Cait James
from Diabetes Cookbook For Dummies
by Alan L. Rubin, Cait James
Wiley, 2015

Fresh tomato soup • This soup aids digestion when it is made with sweet tomatoes, adding at the end stir-fried leeks and a little yogurt, sour cream or cream.

“Body Renewal: The Lost Art of Self-Repair” by Jay Glaser
from Body Renewal: The Lost Art of Self-Repair
by Jay Glaser
Lotus Press, 2010

The soup itself can then be fortified with tomatoes or butternut squash for texture, and plenty of fresh herbs for flavor.

“New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup” by Marjorie Druker, Clara Silverstein
from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup
by Marjorie Druker, Clara Silverstein
Thomas Nelson, 2007

Return the soup to the soup pot, add the cream and more water or stock as necessary to bring the soup to the consistency you want.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

The problem with most cream­based tomato soups is that the cream dulls the tomato flavor.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

WHY THIS RECIPE WORKS: We wanted a tomato soup recipe that would have velvety smoothness and a bright tomato taste—without flavor-dulling cream.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • I m ur big fan mam… All ur dishes are rich nd delicious.. I have tried many recipies of yours.. kindly post how to make french onion soup mam.. I have searched in many channels.. but could not get proper video.. kindly post asap.. thank you..

  • I like this tomato soup the best, simple and only fresh tomatoes, will definitely try it, have been looking for a recipe without too many adds, thanks

  • I came here looking for a recipe for tomato soup. I got to watch Gordon make the soup and cheese sandwich. Conclusion: my skills could probably prepare the sandwich and eat it dreaming of the tomato soup I don’t have the ability to prepare… for now. Thanks Gordon Ramsay.

  • I made home made tomato soup today… I didn’t make this… I just started with Roma tomatoes that came from my garden.. I sautéed them with a touch of garlic and onion…then I puréed the tomatoes then put them thought a strainer to get the seeds out…. pinch of sugar salt and black pepper…then I added fresh basil that also came from my garden…. I took some heavy cream and whipped it just to give it some body added it to the soup… best soup I ever made.. took less then 20 minutes to cook it… I am gonna try this way next chef Gordon….thanks… I think I like the idea of roasting the tomatoes and getting that color on the tomatoes…

  • It is my favourite soup. But you have put some more ingredients like carrots. The end product looks very appetising. We are in Winter in Australia and this would go down very easily. Thank you.

  • So many people following ur website only. I am also following ur website only hebbar’s kitchen. Superb receipes ur doing with 2 or 3 min. Its amazing thank u soooo much for ur receipes

  • Dang it Chef John… Tried your recipe tonight and my wife loved it! Thanks for a great recipe! I was the boss of my bisque alright!

  • I absolutely love alllll your recipes! Thank you so much.. you are the reason why I enjoy cooking.. you have made cooking a very simple art which anyone can master!

  • They do a ton of unnecessary, extra work. You can just use a hand blender straight in the pot and it gets all the chunks mixed down too.

  • Hello Home Cooking, Please upload this style recipe, I’m waiting your positive response. Thank you so much!��

  • Been searching for a perfect tomato soup recipe and finally found one ♥️I love tomato soup along with garlic bread. Love all your recipes as well. Excited to try this ����

  • Very tasty and super easy recipe. Awesome recipe. Amazing taste��������. It tasted perfectly like restaurant. Thank you Soo much for the recipe ��❤️. This is my fav❤️��. Perfect recipe for lockdown. U did it without cornflour and with perfect consistency. Keep shining����. Love from Bangalore.

  • Uhm… canned tomatoes? I don’t mean to sound pretentious… but, I’ve looked at maybe ten videos and all of them canned. Doesn’t that defeat the purpose?

  • Everyone saying this is fancy can’t cook. This really isn’t that complex at all. It’s really the rarebit that’s makes it seem over the top.

  • Just made this today with goat cheese, gouda, and meunster grilled cheeses. Roughly a quarter cup of sherry was a nice addition to the soup.

  • Where did you get that measuring spoons and cups I like it most in your recipes and I had tried many recipes ur recipes are really fantabulous.i love it can you share me the measuring spoons website

  • Hi hebbers kitchen…. I jus love all ur recepies….. I hv tried many of them…. this summer I tried no. of shakes… n my husband loved them…. now….It’s my request to make a vedio for…. Hot drinks for winter….

  • I like the texture What would I need to add to this bisque to make it more like a tortilla soup? I like a spicy and smooth not chunky tortilla soup with just a few tortilla strips to top it off.

  • Just wondering….why the only one step, crushing tomatoes in the mixie jar is the only step shown by just sliding palm over the jar show like it turned into paste by magic! all other steps are shown in details… Thanks for the video, taking time to upload the video!

  • I’ve tried a couple of different tomato bisque recipes but this one turned out best! The secret is truly in using rice instead of roux. I also used homegrown tomatoes instead of the canned ones and it still tasted on par with the bisques you’d get at restaurants. The only difference is that the red color doesn’t look as vibrant. Granted, I did have to put in extra work (blanching off the tomato skins, seeding the tomatoes, and straining them) but I would definitely make this again! Thanks Chef John

  • Could you make a video making the Chicken & Gnocchi soup from Olive Garden. I’m so ashamed that I love it but would like to be able to make it at home. At least I could eat it in the privacy of my own home. ��

  • This soup cost me the use of my left hand through serious burning but it was totally worth it. Husband bandaged me and agreed fully. He doesn’t even like soup. 10/10 would hurt self again

    Pro tip: smoked paprika in this IS lovely!

  • I can totally see you narrating for maybe a children’s book series love the side comments and enthusiasm in your vids!! Simple yet looks delic!

  • Unless a tomato can turn into a lobster or shrimp there is no way that this is a bisque soup, as the definition of a bisque is using Lobster or shrimp shells while making the soup. End of story. I’m not trying to be a lousy troll

  • Love his cooking style but it’s not practical for someone who has basic cooking skills/pantry, I don’t want to spend 2 hours cooking when I’ll smash it in 5 mins

  • I made this exact recipe with my own garden fresh tomatoes (I know I know, I didn’t use canned San Marzano tomatos…) but it turned out so well that my neighbours came and took a bunch of the leftover bisque! So great! Thanks Chef John!

  • Thank you for a wonderful recipe! Loved the rice in it. It came out creamy and delicious. I decided to leave sugar out of it. Thanks again!God bless you!

  • Another thing to add to my recipe book im making (i only put the best recipes in my book) byt do i have permission too?im cooking this for dinner tonight! And my family are crazy about soup! But im just saying THANK YOU! btw do i have perms to put dis in ma recipe book

  • Just made this wonderful meal and I have to say this is one of THE best tomato bisque I ever had. Thank you, Chef Ramsey for a delightful meal! chef’s kiss

  • I added this video to my ‘cuisine’ playlist a few weeks ago and just made it today for my father,grandfather, syster who came to visit my apartment and for my girlfriend… everybody LOVED it! Thank you for that recipe!
    How do you call that roasted bread with cheese etc? Tried to find it on Google to have more details about that. But but I couldn’t find the right spelling.

  • This guy has been straight lights-out for over a decade. Just hittin’ bombs every video. He’s a legend, but we all found him in our own unique way. He’s made such an impact on the people who love him. And now there’s MILLIONS. I’m a Chef, and his ‘Zen’ has helped me through some really tough times during my journey to get better at cooking. Respek

  • I tried out this recipe since i was badly craving for Tomato soup!!
    And it came out really well and my fam loved it!! Thanks a lot for the recipe ♥️♥️

  • Times are literally tough #covidlockdown. Don’t have any broth on hand. Will need to use water. It’s not ok but it’ll have to do ��

  • I just made this, it turned out very delicious! I only had canned peeled tomatoes (not san marzano) and I crushed them using a potato masher. Wonderful recipe, I may just add croutons or just toasted bread on the side next time.

  • Looks delicious. Can you use cherry tomatoes? I do not have regular tomatoes. Also I do not have a food blender is their any other way to blend the food? Thanks for the video looks yummy

  • I would want man a little chunky good recipe I’ve never knew how to make it from scratch but I do ball down tomato juice and let it thicken with seasoning in it same thing

  • I made this to the best of my ability last night! The soup was amazing! My favorite part was the sun-dried tomato pesto. I don’t really like sun-dried tomatoes but this was wonderful.

  • Plz put a video of saying all the names of the items which

    we will use in cooking
    And also show the item picture and say the names plzzzz
    It is my request

  • I wish i could post a pic to show. I did this soup twice and it is awesome every time! Instead of dairy cream, i blend a handful of cashews with a bit of water which makes excellent cream replacement. It is a recipe that i added in my staples list

  • just made this and substituted shrimp stock (we make stock from the shells when we peel lots of shrimp) for the chicken stock and sour cream for the heavy cream. It was perfect!!!

  • @hebbars The best part of your videos.

    1. You make all the recipe look absolutely simple and make us belief everyone could make them with just one hot plate some pans a few bowls and a mixture.

    2. anything delicious is just matter of looking into your channel’s videos list and then ready to be served.

    3. The most important one, it’s pure vegetarian, no eggs, no fish, pure Satvik bhojan.

    I had to write this message, a sheer appreciation for your work, may god always bless you and the team.

    With love from Indian in Berlin
    (Piara Singh Namdhari)

  • This is the best soup I’ve ever had. I didn’t have cream so I used half and half. Delicious with a grilled cheese sandwich ������❤

  • 2:23 How brilliant! Use the the first tablespoon for scooping out the butter then the second one to remove butter from the first one then the first one again to remove the butter from the second one. Keep repeating this process until all the butter is gone from both the spoons!

  • If it was me I would switch out some items. I’d replace those tomatoes with beefsteak tomatoes, and replace those onions with white onions, and replace the dijon mustard with chardonnay mustard.

  • I tried this yesterday.
    And it was an absolute mess.
    Much too spicy,. Then the cream curdled when i put it in at the time Gordon advised.
    Had to throw the lot out

  • I loved this recipe. awesome restaurant taste. Love the taste. But whenever i did this for my family, even if i did it the double, it never was more. I felt this a but problematic but still awesome recipe. Hatsoff to u mam. Love from Karnataka

  • I have one question. Before you add the cream, don’t you have to make sure the tomato soup is warm or cool, and definitely not hot? Because the problem with adding the cream is that it will curtle because of the acid in the tomatoes. Please let me know! thanks, great recipe!

  • hey just wanted to tell you that Jesus loves you very much even if you don’t believe it and He died for our sins so that whoever believes in Him shall not perish but have everlasting life in him<3

  • Lovely recipe, really enjoyed watching, upbeat music as well. I’d love to know a bit more about the creator of this video… Thank you ������

  • My son’s high school always serves this bisque at their school holiday social. Thanks for the recipe, he’s going to be sooo surprised I can make it

  • Forgot bouquet garni. Even a bay leaf would help. Even if you put it in your broth.

    Also, adding fine diced carrot or turnip to the muir pois can obviate the need for sugar. Fuller flavor and healthier too.

    Sometimes your short cuts avoid the trip entirely, but I still like your channel.

  • What is the definition of a bisque? A cream soup, usually thickened with pureed rice, but always contains shellfish. Did I look away when the shellfish was added?

  • Very tasty and easy to prepare… Thank u for the recipe.. I have used milk in the place of cream as I don’t have cream at the time of preparation. Yet it was so good…

  • All of your receipes are very good,tasty,and easy to cook. Very short and sweet..Thank you very much for all of your receipes..���� ����

  • Made this added a can of tomato sauce to bulk it up a bit and some heavy whipping cream with some onion and garlic. So yummyyy grilled cheese heaven ��

  • Is it just me or when I see food sizzle it makes my mouth watery 2:13, I like hearing it and seeing it. (SRRY IF THIS WAS WEIRD TO YOU!!)

  • Tried this for iftar today and absolutely loved it. Doubled the recipe but still fell short for 5 of us because it was sooo good. Also added croutons. Gonna try this again.

  • The wonderful thing about braising/baking tomatoes is that the flavor, and not the texture, becomes more evenly spread as well al sweeter an deeper.

  • Hi mdm, I’m from Malaysia. Tried your recipes, tomato soup + garlic bread(without the green chillies), both were so tasty, I did half from the measurements that you showed. My bro loved it and kept the balance of the tomato soup for the next day. Thanks a lot for the recipes��

  • Hi mam. I love tomato soup thanks for a wonderful recipe mam. Plz tell mam how to cook a drumsticks leaves( moringaa) soup. I tired many times but soup was something I miss that one fee is came mam. Plzz mam how to cook perfect drumsticks leaves (moringaa) soup. Plz mam������☺️

  • Can u pl tell how much time it takes for u to plan and shoot for recipe.I was just curious to know.your videos are just to the point,clean, perfect and fun to watch..even if we are not interested to make the dish. Congratulations for standing out of crowd.

  • You are by far my favorite chef on YouTube however I was shocked when you said the rice is gonna make it a bisque. My understanding is a bisque uses shell fish stick or puree instead of other stocks or water

  • I thw ingreadetind and its so tasty sorru i am no english i am Brazil
    Edit: thank you i made the soup for my mama and she loves it thank you again

  • Hello thank you for the recipe. come to this Channel el,this lady is living at Cyprus. she cooks very tasty food. �� here is the recipe subscribe on her channel

  • I don’t get how there are negative comments on a cooking video. Opinionated people spreading hate take a second and think it through. If you don’t have anything nice to say don’t say anything at all.

  • I have learned a very good recipe. Your recipe is excellent. I have also made some good recipes. Hope so that you like it. Thank you.