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30 minutes
55 minutes
1 hour 25 minutes
Cream of Tomato Soup
Serves 6 to 8
60 mL (1/4 cup) Dairyland salted butter
1 onion, chopped finely
2 carrots, peeled and chopped finely
3 garlic cloves, minced
1 sprig fresh thyme, leaves only
2.5 mL (1/2 tsp) hot pepper flakes
1 bay leaf
796 mL (1 can) crushed tomatoes
1 L (4 cups) chicken stock
60 mL (1/4 cup) Dairyland 33% whipping cream
60 mL (1/4 cup) Dairyland 33% whipping cream
15 mL (1 tbsp) finely grated orange zest
15 mL (1 tbsp) chopped fresh dill

1 In a soup pot, melt the butter and add the onion, carrots, garlic, thyme, pepper and bay leaf. Sweat without browning for about 8 minutes.
2 Add the tomatoes and the stock. Bring to a full boil, reduce the heat and simmer for 45 minutes. Remove the bay leaf and purée the soup. Adjust the seasoning and reheat, adding the cream at the last minute.
3 Whip the cream for the topping until it forms stiff peaks, and fold in the orange zest and dill.
4 Serve the soup hot with a spoonful of topping.

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