Lorenza Ávila

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Recipe of Special Tomato Cream

Special Tomato Cream

45 mins
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This tomato soup has a special flavor because it has a little bacon. It looks great and can be prepared a day in advance.
Learn more about Lorenza Ávila


4 portions
  • 4 tablespoons unsalted butter
  • 1 tablespoon bacon, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • branches celery, chopped
  • 4 cloves garlic
  • 5 tablespoons flour
  • 5 cups chicken soup
  • 800 grams canned tomato, peeled with its liquid
  • 3 branches parsley
  • 3 branches thyme
  • 1 leave bay (laurel)
  • 1 cup whipping cream, Lyncott
  • 1 3/4 teaspoons salt


Heat the sauce in a large soup pot over medium-high heat. Add the bacon and cook while stirring until golden brown and release all the fat (about 1 minute). With a spoon remove the bacon and reserve in another dish.
Lower the temperature to medium, and add the onion, carrot, celery and chopped garlic . Cook covered moving from time to time about 8 minutes.
Add the flour and cook moving another 3 minutes. Put the chicken broth and the tomatoes and let it boil, moving without stopping.
Tie with twine to cook the sprigs of parsley, thyme and bay leaf and add to the pot. Lower the heat and cook for 30 minutes.
Remove from heat and let cool. Take out the herbs.
Slowly put all the soup in the blender and puree.
Put a Chinese sieve over the pot and return the soup to the pot (passed through the sieve).
Add the cream and season with salt and pepper.
Serve hot.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Sabrina Granadillo
19/12/2012 08:59:04
hayy como quedara bueno esta receta sirve de almuerzooo

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