With this basic recipe for Cream of Tomato Soup, you can add other ingredients and spices to make it what you want it to be. I tend to use this in place of my kids favourite brand of Tomato Soup, and they can’t seem to tell the difference.
Replace the cream with additional milk if you want to keep the calorie content down a little.
Enjoy
Cream of Tomato Soup
This soup is NOT suitable for freezing, or for all machines. Some people have commented that this soup with passata might burn in their machines. A reader commented that Morphy Richards does not recommend passata in their soup makers.
Ingredients
- 500 ml Tomato Passata
- 400 g Tin Plum Tomatoes or Chopped Tomatoes
- 2 Chicken or Vegetable Stock Cubes
- 100 ml Double Cream
- Top up to your minimum level with semi skimmed milk.
Instructions
- Add all the ingredients into your soup maker.
- This soup is made by using the smooth setting. If it isn't smooth enough for your taste, simply choose the smoothie setting on your soup maker if you have one, or use a stick blender to smooth it even more.
- Serve Immediately. If you plan having some later, chill as quickly as possible and put into the fridge for later.
Alex Marshall says
Since stock cubes come in different sizes e.g. oxo is different to Knorr, maybe you could say – ‘Use 2 x 450ml cubes’ or whatever is appropriate. What do you think? I can’t rate it yet, I’m just going shopping to get ingredients.
Soup Maker Club says
Hi Alex, I mostly use Knorr stock cubes, or say where I’ve used a stock pot. Although some are different sizes, it’s all a matter of taste. I dislike some brands of stock cubes which rarely seem to flavour anything, though I suspect others will find them perfectly fine. You’re right though, I should say which ones I’ve used. Good luck with your soup.
Alison says
This is my favourite soup of all time, tomato is just so comforting
Soup Maker Club says
Mine too.
margaret says
hi can you tell me if useing stock cubes how much water do you use Thank you
Berna says
I just put 2 chicken stock pots in mine dident use and extra liquid they just melted in with the rest of liquid.
Soup Maker Club says
I don’t use water in this recipe, but for other recipes, I tend to just add enough water to fill my soupmaker to the maximum level.
Wherever possible, and when I’m not using pulses and beans, I try to aim for around a maximim of 800g ingredients and 800g fluid as a refernce. My max tends to be 2 knorr sized stock cubes for 1600ml of soup. It depends what the minimum and maximum levels of your soupmaker are.
Janice Wetherell says
Delicious, only made three bowlsful, but comforting. Next time I would add a teaspoonful of brown sugar as I do in a tomato sauce to bring out flavour. Throwing calories to the wind, I also swirled some cream on top. I had no burning problems as previous posters have remarked.
Soup Maker Club says
Sounds like a good plan. I often add a little cream at serving for my kids.
Grace says
Followed the recipe faithfully but not happy with the result – very sour in flavour and my husband (a tomato soup addict) branded it ‘awful’.
Soup Maker Club says
I’m sorry you didn’t like it Grace, though we all have different taste buds. Hopefully you find a recipe that your husband likes.
mark says
I, have made this twice now,i added a little chilli this time,best ever
thank you
Soup Maker Club says
We love this too, but it’s not for everyone. 🙂
Paul O'Rourke says
There is nothing in the Morphy Richards soup maker instruction book that mentions not using passata, I can’t think why there should be. Using milk in a soup maker can be a little messy as milk tends to ‘boil over’, I would add cream at the end. Surely any tomato recipe needs sugar? Tomatoes can be very sharp and sour without it.
Soup Maker Club says
You’re very right Paul. I found nothing mentioning Passata in the book, however another reader phoned Morphy Richards and was told not to use it, as it’s too thick. I do use it, however, I cannot verify or know what’s in newer Morphy Richards instructions manuals, nor what Morphy Richards staff tell people who ring up, so I just mention it, to enable people to check for themselves.
I’ve never used enough milk for mine to boil over, and I often add cream at the end for soups. I don’t add sugar to soup recipes. I tried it once, and hated it. With seasoning, and fat in the way of milk or cream, there’s really no need. Cooked tomatoes are a very different beast to uncooked ones from the supermarket. By all means, if sugar is what you like, add it. We all have different taste buds. I’d be tempted to add a sweet potato and reduce some other ingredients instead though, to get the sweet taste, but still with great food. Sweet potato is awesome with tomato of any kind.
Berna says
Made this today so quick and easy ! Realy enjoyed it…. realy tasty .. i used two chicken stock pots in mine theu just melted into all the other liquids.wont let me give five stars
Steve R says
I spoke to Morphy Richards, they do not reccomend adding the Passata 1st that’s all as it tends to leave a thick residue on the bottom that will burn. Add a cup full of stock 1st and then the other ingredients and finally the Passata last. The water at The bottom will apparently prevent the thicker sauces from burning before blending occurs.
Alex says
I made this soup for our Christmas Day starter and everyone loved it. It was so easy to make and really delicious. When buying the ingredients i spotted a tin of chopped tomatoes, chilli and peppers so used that instead of plain chopped tomatoes which gave it a lovely little kick.
The passata did burn to the bottom so next time I will follow Steve R advice above.