Don’s Fresh Tomato Soup With Creme Fraiche

Everyone who knows us, knows my husband could make an icicle taste good. This is one of the many soups he makes, and I might say, is really, really good.

The only thing to add is my grilled cheese sandwich…..just sayin’.


In a large pot add:

  • 1 tbsp. olive oil
  • 2 carrots, medium chop
  • 2 celery stalks, peeled and chopped fine
  • 1 tsp. onion powder (not salt)
  • 12 large Roma tomatoes, skinned and chopped
  • 1 box (900 ml) chicken broth
  • 1 can (398 ml)  tomato sauce
  • 1 tsp. salt
  • 1/4 tsp. thyme
  • 1 tsp. baking soda*
  • 1/4 tsp. pepper
  • 1 tsp. basil
  • 1 tbsp. parsley flakes
  • 1 tbsp. sugar

Cook on simmer for approximately 45 minutes. Remove from the heat and let cool.

When cool enough to work with, put in a blender in 3 – 4 batches and blend until really smooth.

Serve hot and add a dollop of creme fraiche or 2 tbsp. sour cream on top.

* the baking soda will neutralize the acid effects on the cream.


Note: If it was me making this, I would alter the chicken broth amounts and put in cream…..that’s just me! But then I  would take some puff pastry, cut into squares large enough to cover the filled soup bowls, and bake in the oven until the pastry is cooked to a golden colour. We used to do this. It is a real show stopper.


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