Other Recipes


6 - 8 servings


30 minutes


55 minutes


Cream of Tomato Soup


60 ml (1/4 cup)Neilson salted butter
1onion, chopped finely
2carrots, peeled and chopped finely
3garlic cloves, minced
1 sprigfresh thyme, leaves only
2.5 ml (1/2 tsp)hot pepper flakes
1bay leaf
796 ml (1 can)crushed tomatoes
1 L (4 cups)chicken stock
125 ml (1/2 cup)Neilson 35% cream
60 ml (1/4 cup)Neilson 35% cream
15 ml (1 tbsp)finely grated orange zest
15 ml (1 tbsp)chopped fresh dill


In a soup pot, melt the butter and add the onion, carrots, garlic, thyme, pepper and bay leaf. Sweat without browning for about 8 minutes.

Add the tomatoes and the stock. Bring to a full boil, reduce the heat and simmer for 45 minutes. Remove the bay leaf and purée the soup. Adjust the seasoning and reheat, adding the cream at the last minute.

Whip the cream for the topping until it forms stiff peaks, and fold in the orange zest and dill.

Serve the soup hot with a spoonful of topping.