Cream of Tomato Soup

I used to make a really thick mixture of tomatoes, onion, and chilli – so chunky it was almost a salsa – called it a soup and ate it with Bread. Galit wasn’t so keen on this, preferring a creamy texture, and the recipe got adapted to cater for her taste. It is a great match up for a Pain de Campagne (French Country Bread).

Cream of Tomato Soup

Steven Thomas
A tomato soup that can be as creamy as you want it.


  • 1 onion chopped
  • 3-4 cloves garlic minced
  • 2 cans 400 grams each of chopped tomatoes
  • Salt and Pepper
  • Pinch of sugar yes, sugar
  • [Optional] 1/4 teaspoon chilli powder
  • 1/2 cup milk or a couple of tablespoons cream


  • Fry onion in a large pot until soft but not coloured
  • Add garlic to pot. Fry a couple of minutes more
  • Add tomatoes to pot. Bring to boil. Simmer for 20 min.
  • Add salt, pepper, sugar, and chilli to pot.
  • Blend the mixture in batches (careful as the hot mixture will explode violently when blended)
  • Return to pot
  • Add milk (or cream). Stir enough in to get the consistency you want. Heat.
  • Serve.


Use milk if you are calorie conscious and cream if you live for the moment.

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