Creamy Tomato Soup
Fresh tomatoes simmered with a light butter-flour base, warm milk, and beef stock, then blended smooth and topped with melty kaşar cheese.
By Moow Editorial ·
- Prepared tomato purée may replace fresh tomatoes. Hot chicken stock may replace beef stock.
- Serve with croutons or toasted bread.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 30 minutes
- Cook time: 30 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 servings.
- Calories: 130 kcal
- Protein: 8 g
- Carbohydrates: 10 g
- Fat: 7 g
- Sodium: 1228 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 1 tbsp butter
- 3/4 cup plus 1 tablespoon (200 ml by volume) hot milk
- 5 large tomatoes
- 2 tbsp all-purpose flour
- 3 1/3 cups (800 ml by volume) hot beef stock
- 2 tsp fine salt
To Serve
- 3/4 cup plus 1 tablespoon (200 ml by volume) grated kaşar (or low-moisture mozzarella)
Directions
1. Melt the butter in a soup pot over low heat. Add the flour and cook, stirring, until it smells lightly toasted but does not brown.
2. Grate the tomatoes, add them to the pot, and cook for 5 minutes.
3. Stir in the hot beef stock and salt. Slowly pour in the hot milk while whisking continuously so it does not curdle.
4. Bring to a gentle boil over medium heat, then reduce the heat and simmer for about 15 minutes.
5. Blend until smooth, taking care with the hot liquid. Ladle into bowls and serve with grated kaşar cheese.
Sources
Contains milk and wheat. Vent the blender lid and work in batches when blending hot soup. Refrigerate leftovers within 2 hours.