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Cream of Tomato Soup – California Bistro Style Tomato Soup

January 23, 2015 by Suguna Vinodh 5 Comments

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Tomato-soup-with-basil-classic-recipe-bistro-style

Cream of Tomato Soup – Old fashioned easy to make California Bistro Style Tomato Soup that will warm your soul. With step by step pictures.

There is a small little, little charming town an hour away from San Diego called Julian. We used to do day trips to this place. Just take a long walk in the vintage streets, stroll along with people waiting in long lines for Julian’s famous Apple pies, or for a cup of fresh pressed cider. There is a lot of cuteness in this unbelievably small town. We had this soup in a small mom and pop restaurant in Julian on a very cold afternoon. It was so warming and thank goodness slurping was allowed. The owner came to check on us and I told him that I was a fan of his soup. I asked him what went into it and instantly he winked ……You really want to know ? Basil….lots of basil…a good mirepoix ( you know what’s a mirepoix? – I nod my head ), roux and cream, lots of cream….and a little bit of this and a little bit of that which I cannot tell you honey!… We thanked him and left the place with a happy belly. I came back home and put his words to work. Mirepoix is a french word for trinity of veggies namely onions, carrots and celery. After lot of tries, I decided to keep the celery away from the soup. Presenting to you , my version of Julian’s Bistro Style Tomato Soup.

Tomato-soup-with-basil-classic-recipe-julian

Take a heavy bottomed pan and add in a couple of teaspoons of good olive oil. Add in the onions, carrots, garlic and red bell peppers. Let it sweat for a couple of minutes. Add in the tomatoes and fresh basil. Basil gives the soup that warmth. Don’t skip on basil.

Tomato-soup-with-basil-classic-recipe-sweat-veggies

Add 2 cups-500 ml of water to the pan and pressure cook all the veggies for 5 minutes or for 3 whistles if it’s an indian cooker. Remove off heat. Wait for the pressure to release naturally.

Tomato-soup-with-basil-classic-recipe-cook-veggies

Strain the water and set aside. Grind the veggies in a food processor/mixie and strain. Don’t strain too much. Add back the water to the strained puree. Set aside.

Tomato-soup-with-basil-classic-recipe-strain

Take a heavy bottomed pan and add in 2 tablespoons of clarified butter or ghee. I used ghee. Add in a tablespoon of all purpose flour/maida and saute on a low flame until the flour is cooked and it turns lightly brown. This we call as the good brown roux.

Tomato-soup-with-basil-classic-recipe-roux

Add in the strained vegetable puree to the roux. Mix vigorously to avoid lumps from the roux. Add in the salt, sugar and lots of pepper. Let it come to a simmer. Add in 1/2 cup of cream and gently bring it to a boil. Let it simmer for a couple of minutes. Remove off heat and serve hot with bread. Garnish with basil and croutons.

Tomato-soup-with-basil-classic-recipe-cream

Tomato-soup-with-basil-classic-recipe

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Tomato-soup-with-basil-classic-recipe

Cream of Tomato Soup


★★★★★

5 from 2 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 45 mins
  • Yield: 4 1x
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Description

Old fashioned easy to make California Bistro Style Cream of Tomato Soup that will warm your soul.


Ingredients

Scale
  • 2 teaspoon Olive oil
  • 1 medium sized Onion, diced
  • 5 cloves Garlic
  • 1 Red Bell pepper, diced
  • 1 Carrot, diced
  • 8 very ripe Tomatoes
  • 1/4 cup Basil
  • 2 tablespoon Butter
  • 1 tablespoon All purpose flour / Maida
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • 2 teaspoon Pepper powder
  • 1/2 cup cream
  • Croutons for garnish

Instructions

  1. Take a heavy bottomed pan and add in a couple of teaspoons of good olive oil. Add in the onions, carrots, garlic and red bell peppers. Let it sweat for a couple of minutes. Add in the tomatoes and fresh basil. Basil gives the soup that warmth. Don’t skip on basil.
  2. Add 2 cups-500 ml of water and pressure cook all the veggies for 5 minutes or 3 whistles if its an indian cooker. Remove off heat. Wait for the pressure to release naturally. Strain the water and set aside. Grind the veggies in a food processor/mixie and strain. Don’t strain too much. Add back the water. Set aside.
  3. Take a heavy bottomed pan and add in 2 tablespoons of clarified butter or ghee. I used ghee. Add in a tablespoon of all purpose flour/maida and saute on a low flame until the flour is cooked and it turns lightly brown. This we call as the good brown roux.
  4. Add in the strained vegetable puree to the roux. Mix vigorously to avoid lumps from the roux. Add in the salt, sugar and lots of pepper. Let it come to a simmer. Add in 1/2 cup of cream and gently bring it to a boil. Let it simmer for a couple of minutes. Remove off heat and serve hot with bread. Garnish with basil and croutons.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Cuisine: American

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Ramya says

    November 2, 2016 at 3:51 am

    This is the third time i am trying it and everytime it came out so well. Thanks Suguna:)
    I added Cheddar cheese and whole milk this time instead of cream and it tasted divine :).

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 2, 2016 at 9:18 am

      Thank you so much. Glad you enjoyed!

      Reply
  2. Prathiba says

    November 24, 2015 at 11:15 pm

    Good one Suguna, will definitely try one day. BTW I’m looking for a good mixed vegetable soup recipe. Would you be so kind enough to write a blog on the same ?

    Reply
    • Suguna Vinodh says

      November 25, 2015 at 12:14 pm

      Sure Prathiba.

      Reply
  3. suguna vinodh says

    January 23, 2015 at 9:17 pm

    🙂

    ★★★★★

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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