A Classic Cream of Tomato Soup Recipe from My Booklet Collection

Cream Tomato Soup

There’s something timeless about a bowl of cream of tomato soup. It’s simple, comforting, and one of those recipes that instantly feels like home. I stumbled upon this version in an old recipe booklet—one of those little freebies tucked inside a magazine or flour package—and I just had to try it.

Tomato soup is nothing new, but every recipe has its own charm. This one is light, creamy, and easy to prepare with just a handful of ingredients. It reminds me of how recipes used to be—straightforward, nourishing, and perfect for everyday cooking.

And this particular recipe came from my recipe booklet collection and meant for home cooks like us.

Pair it with some toasted bread or a simple grilled cheese, and suddenly you’ve got a meal that feels both nostalgic and satisfying.

Tomato Soup Recipe

Ingredients

• 500 g ripe tomatoes (or canned, if fresh not available)

• 1 medium onion, finely chopped

• 25 g butter or margarine

• 25 g flour

• 600 ml vegetable or chicken stock

• 150 ml milk (or cream, for richer taste)

• 1 bay leaf

• Salt and pepper, to taste

Method

1. Cook the base – In a saucepan, melt butter and gently sauté onion until soft but not browned.

2. Add tomatoes & stock – Stir in chopped tomatoes, bay leaf, and stock. Simmer for about 20 minutes until tomatoes are tender.

3. Thicken – Remove bay leaf, then blend until smooth. Return to the pan, stir in flour mixed with a little stock, and simmer again to thicken slightly.

4. Make it creamy – Add milk (or cream), season with salt and pepper, and heat through gently without boiling.

5. Serve – Pour into bowls, garnish with a drizzle of cream or fresh herbs if you like, and enjoy while warm.

* Serving Suggestion

This soup is lovely on its own, but if you want the full cozy experience, serve it with toasted bread, garlic croutons, or a gooey grilled cheese sandwich.

Give it a try , have a nice day.