Cream of Tomato Soup

Cream of Tomato Soup

Brrrrr! It's been so chilly lately that I've really needed warm soups to keep me going. I had not made my tomato soup in a long time, but it's one of my favorite classics. Inspired by the saffron croutons in my recent Pumpkin soup recipe, I tried them again with this tomato soup and found the saffron mingled wonderfully with the tomato.


2 tablespoons olive oil

1 medium sized onion, diced

salt and pepper to taste

2 cans of diced tomatoes in their juice

1 teaspoon of thyme

2 tablespoons minced basil

1 cup vegetable stock

1 cup cream


120 mg. saffron threads

1/2 loaf stale bread, cut into cubes

Sauté the onion in olive oil over medium heat for a few minutes.

Season with salt and pepper.

Add the tomatoes and herbs and cook for another 10 minutes.

Add the vegetable stock and bring to a low boil, then add cream.

Purée the soup with an insertion blender. Add a little more broth or cream if necessary to get the soup to the right thickness and consistency.

For the croutons, put the saffron in a small bowl with 1 3/4 fluid oz. (50 ml.) warm water, and let soak for 10 minutes. Lightly dip the bread cubes into the saffron water. Heat a dry, non-stick frying pan until very hot, then add the croutons and cook over medium heat for 7-8 minutes until crisp.

Serve the soup hot, in a beautiful bowl, with croutons on top.

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