2 flavoursome and rich tomato soups

July 27, 2015

If you're a fan of tomatoes then you'll instantly fall in love with these two recipes. Easy to make with only a few key ingredients, but brimming with vitamin C and flavour from the tomatoes, everyone will want the recipes from you. They're just that good!


2 flavoursome and rich tomato soups

[Photo Credit: iStock.com/GMVozd]

Silky-smooth cream of tomato soup

Pair this with a grilled cheese sandwich and you've got the ultimate comfort meal. If you have eaten canned tomato soup all your life, you are in for a big treat!

Preparation time: 40 minutes
Serves: 3


  • 600 ml (2 1/2 c) diced peeled tomatoes, fresh or canned
  • 50 g (1/4 c) diced celery
  • 50 g (1/4 c) diced onion
  • 15 ml (1 tbsp) vegetable oil
  • 30 ml (2 tbsp) all-purpose flour
  • 250 ml (1 c) cream
  • 2 ml (1 tsp) salt (optional)
  • 1 ml (1/8 tsp) ground black pepper
  • 45 ml (3 tbsp) sour cream (optional)
  • 15 ml (3 tsp) minced fresh parsley (optional)

Makes 3 servings


  1. In a medium saucepan over moderately high heat, combine the tomatoes, celery, and onion, and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and simmer 15 minutes, stirring often. Remove the saucepan from the heat and let the mixture cool for 10 minutes.
  2. Pour the tomato mixture into the bowl of a food processor or blender. Whirl until the tomato mixture is a smooth puree.
  3. In a large saucepan over moderate heat, heat the oil. Add the flour and stir until the mixture is smooth. Gradually add the cream, stirring constantly. Bring the cream mixture to a boil and cook for two minutes. Gradually add the tomato mixture, stirring constantly.
  4. Add the salt, if desired, and the pepper. Continue to cook until the soup is heated through. Ladle the soup into individual bowls and garnish each with a dollop of the sour cream and a sprinkle of the parsley, if desired.


A great joy of summer is fresh tomatoes — and this chilled soup is the most refreshing way to use that bounty. Whip up a batch and keep it in the refrigerator in a pitcher for a quick, refreshing snack, lunch, or start to a grilled dinner. It's a treat you can make better than groceries or delis can, adapting it to your own taste.


  • 750 g (3 c) chopped tomatoes
  • 2 celery stalks, chopped
  • 1 medium green pepper, chopped
  • 1 medium cucumber, chopped
  • 50 g (1/4 c) parsley, minced
  • 15 g (1 tbsp) chives, minced
  • 1 scallion, thinly sliced
  • 1 garlic clove, minced
  • 1 x 1.36-litre (48 oz) can tomato juice
  • 75 ml (1/3 c) red wine vinegar
  • 50 ml (1/4 c) olive oil
  • 5 ml (1 tsp) salt
  • 2 ml (1/2 tsp) Worcestershire sauce
  • 2 ml (1/2 tsp) ground pepper
  • Seasoned croutons (optional)


  1. In a large, nonreactive bowl, combine all the ingredients, except croutons, and stir until well blended.
  2. Cover the bowl and refrigerate the soup for several hours or overnight.
  3. If desired, top each serving with a few croutons.


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