How To Make Cream of Tomato and Cream of Mushroom Soup

How To Make Cream of Tomato and Cream of Mushroom Soup?

In this article, I will be talking about of making of two popular soups; cream of tomato and cream of Mushroom. 

Cream of Mushroom Soup

Ingredients and quantity

Mushrooms slice            300 gram

Onion sliced                    100 gram

Chopped garlic               2 tablespoon

Butter                               100 gram

Salt                                     TT

Pepper                               TT

Flour                                 40 gram

Bay leaf                            Few nos.

Fresh cream                    Few

Chicken stock                  1 litres

Methods of preparation:

  • Heat the thick bottom pan, and add butter.
  • Add few bay leaf, garlic and onions. Cook till the raw smells of onion goes away. 
  • Now, add Mushroom slices. You should cook till water release by mushrooms dried up. 
  • Add flour, stir vigorously and then add chicken stock. Add seasonings
  • Boil and simmer. Cool, blend and strain. Then, again boil.
  • Check the seasonings. Temper by adding cream of the heat.
  • Garnish with Mushroom slices and cream. 

Chef Tips:

  • You can increase the smoke point of butter by adding oil. 
  • Adding butter in soup can enrich your soup, make it shine.
  • Always add cream of the heat or soup will curdle. If you want to temper then, mix cream and soup separately and add in soup later. 
  • You can add milk to improve your soup colour and add nutritive value on it.

Alternative Method:

1. Prepare blond roux by heating butter and flour in thick bottom pan.

2. Add chicken stock and prepare velouté.

3. Now, heat mushrooms, garlic, onion slices in butter and puree it with the help of blender.

4. Mix them, check seasoning and temper with cream. Add milk to further enrich the soup.

Cream of Tomato Soup


Tomato                     600 gram

Garlic                        4 cloves

Carrot                        60 gram

Onion                        100 gram

Butter                        100 gram

Salt                              TT

Pepper                        TT

Chicken stock           1 litre

Cream                         Few

For croutons

Bread slices               4 nos.

Oil                               for frying

Methods of preparation:

  • Take a heavy bottom pan and heat butter.
  • Add chopped onion, carrot, garlic and Saute it till the raw flavour goes away.
  • Add chopped tomatoes, stir it well and add salt. cover the lid and cook till the tomato becomes mushy. 
  • Add chicken stock, seasonings. Boil and simmer.
  • Now, cool it and blend it. Strain it. 
  • Boil and season again.
  • Temper it with cream.
  • Garnish by adding fresh cream and croutons.

For croutons

Remove the edges of bread, cut bread into 1 cm dices and deep fry it or sprinkle some butter and bake it till golden brown.

Chef note: if your tomato soup is sour add sugar. It will help you to balance the flavour. Adding basil in tomato soup can further enhance its flavour but don't forgot to garnish it with croutons.

By using this knowledge, you can prepare any puree, velouté and cream soup. 

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