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Cream of Tomato Soup

  • Prep
    30 min
  • Total
    1 h 25 min
  • 6 to 8

Cream of Tomato Soup


  • 60 mL (¼ cup) Scotsburn salted butter
  • 1 onion, chopped finely
  • 2 carrots, peeled and chopped finely
  • 3 garlic cloves, minced
  • 1 sprig fresh thyme, leaves only
  • 2.5 mL (½ tsp) hot pepper flakes
  • 1 bay leaf
  • 796 mL (1 can) crushed tomatoes
  • 1 L (4 cups) chicken stock
  • 60 mL (¼ cup) Scotsburn 35% whipping cream

  • 60 mL (¼ cup) Scotsburn 35% whipping cream
  • 15 mL (1 tbsp) finely grated orange zest
  • 15 mL (1 tbsp) chopped fresh dill


  1. 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.
  2. 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.
  3. Whip the cream for the topping until it forms stiff peaks, and fold in the orange zest and dill.
  4. Serve the soup hot with a spoonful of topping.

Products in this recipe


The dairy goodness that started it all in 1900, our butter is still a smooth and delicious staple with a place in every kitchen.


In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.

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