Experience the comforting embrace of a classic cream of tomato soup, gently enriched with creamy milk. This velvety masterpiece balances the vibrant acidity of ripe tomatoes with the soothing richness of milk, creating a harmonious blend that warms your soul with every spoonful. Perfectly seasoned and delicately crafted, this recipe offers a delightful twist on the timeless favorite, making it a must-try for those seeking the perfect harmony of flavors in a bowl.
Cream of tomato soup recipe with milk
Cream of tomato soup with milk is a delightful variation of the classic tomato soup. In this recipe, ripe tomatoes are typically simmered with a mixture of milk and/or cream, which adds a creamy and rich texture to the soup. The combination of the natural acidity of tomatoes and the dairy's smoothness creates a harmonious flavor profile that's both comforting and satisfying. Additional seasonings and ingredients, such as herbs, spices, onions, and garlic, are often included to enhance the overall taste. It's a beloved soup known for its creamy consistency and a slightly sweet, tangy tomato flavor.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 cup milk (whole or 2%)
- ½ cup heavy cream (optional, for extra richness)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent, about 5 minutes.
- Pour in the canned diced tomatoes (with their juices), chicken or vegetable broth, sugar (if using), dried basil, dried thyme, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. This allows the flavors to meld.
- Use an immersion blender or transfer the mixture to a blender (in batches if needed) and blend until smooth.
- Return the blended soup to the pot and place it back on low heat.
- Stir in the milk and heavy cream (if using) and continue to cook for another 5-7 minutes, stirring occasionally until the soup is heated through. Be careful not to let it boil after adding the dairy.
- Taste and adjust the seasoning as needed with more salt, pepper, or herbs.
- If desired, serve your creamy tomato soup hot with a garnish of fresh basil, a drizzle of cream, or a sprinkle of grated Parmesan cheese.This creamy tomato soup with milk is a comforting and flavourful option for a cozy meal. Enjoy!
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Notes
One important thing to note when making Cream of Tomato Soup with milk is to be cautious when heating it after adding the milk and/or cream. To prevent curdling or separation, it's crucial to keep the heat low and avoid bringing the soup to a boil once the dairy is added. Gentle simmering is sufficient to heat the soup without compromising its texture. Additionally, you can temper the milk by adding a small amount of the hot soup to it, stirring, and then gradually incorporating this mixture back into the pot. This helps prevent curdling and ensures a smooth and creamy consistency in your tomato soup.
Nutrition
Serving: 75g
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