Perfect Restaurant-Style Creamy Tomato Soup

This Professional Tomato Soup is the ultimate comfort bowl. By sweating the aromatics in high-quality cold-pressed oil and pressure cooking the vegetables, you lock in the natural umami and sweetness of the tomatoes.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Yield: 3 to 4 Servings

Method

1. Heat the SAACOOR Cold Pressed Sunflower Oil and butter in a pressure cooker. Using the cold-pressed oil prevents the butter from burning while building the flavour base.
2. Add the chopped garlic and bay leaves to the cooker, and cook them well.
3. Stir in the chopped celery, onions, and carrots. Follow by adding the whole black peppercorns and chopped tomatoes.
4. Season with salt, pour in water, and securely place the lid on the pressure cooker. Whistle until the vegetables are perfectly done and soft.
5. Open the cooker and strain the mixture to separate the liquid stock from the solid vegetables.
6. Transfer the vegetable residue into a blender, add a splash of water, and blend the mixture into a smooth puree.
7. Add the smooth puree back into a pan along with the reserved liquid. For a silky, restaurant-quality texture, strain the puree directly into the pan.
8. Place the pan over heat and season the soup with sugar, salt, and crushed black pepper.
9. If you want the soup thicker, stir in a little cornflour slurry. If you want it thinner, simply add more water.
10. To serve, place croutons in a soup bowl, ladle the hot tomato soup over them, and finish with a generous drizzle of fresh cream.

Chef's Tips

• For the most vibrant red colour without using artificial dyes, add a small piece of beetroot when pressure cooking the vegetables.
• Straining the pureed mixture one final time before simmering ensures a velvety, luxurious mouthfeel.
• Always balance the acidity of the tomatoes with a pinch of sugar during the final simmering stage.

Frequently Asked Questions