Roasted tomato soup with cream
#100daysofcooking, Recipes

Day 1: Cream in the soup is mmm, mmm, good

Roasted tomato-basil soup

New Year’s Day, 2017. Crisp, sunny and cold. We spent the day walking the dog along the trails, skating in the valley, de-holidaying the home and working up an appetite for non-holiday comfort food. Tomato soup and grilled cheese sandwiches would hit the spot.

I don’t normally make cream-based soups, but with most of a litre of whipping cream — purchased for one of the daughter’s holiday dessert extravaganzas — remaining in the fridge, this seemed like a perfect solution.

Whipping cream, garden tomatoes that were roasted then frozen.

Kitchen castoffs used

Whipping cream on the verge of expiration; summer garden tomatoes that were roasted with garlic and basil back in August, then frozen.

Roasted tomato soup with cream
Roasted tomato soup with cream, served with grilled cheese sandwiches

This is how we did it


  • 24 oz  (3 cups) pureed roasted tomatoes
  • 1 1/2 cups chicken broth
  • 1 tbsp dried basil
  • 1 tbsp butter
  • 1/2 cup whipping cream
  • Salt and pepper to taste


For the tomatoes: Roasted tomatoes are a gift of the summer garden. Prepare a roasting pan with olive oil spray, cut the tomatoes in half, brush with olive oil, sprinkle with salt and pepper. For this batch, I add garlic cloves and some fresh basil (also from the garden) and roast them at about 400 degrees until the tomatoes are starting to caramelize a bit on the edges. My husband usually skins them at this point, but — after they have cooled — I transfer the whole works into a food processor and blend it down into a puree. When I freeze them, I measure the amount and make a note about the extras (garlic and basil) so that it’s not a complete surprise later.

For the soup: Heat the pureed tomato mixture slowly in a pot. Add 1 cup of chicken stock, stir and let come to boil. Reduce heat and let simmer. If soup seems too thick, add more chicken stock to your preference.

When the tomatoes and stock are hot, add the butter and mix in thoroughly, along with the basil (or other herbs, to taste) and continue to let simmer, stirring regularly, for about 30 minutes. Just before serving, stir in the whipping cream and bring back up to temperature.

My 100 day project: 100 days of cooking, using forgotten or cast-off kitchen ingredients.

Have you done a 100 day project? I’d love to hear about it

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