 When it comes to tomato soup, my reaction over a lifetime has been a rather ungracious 'eeeeeeiuw' (with the exception of gazpacho)... so imagine the pleasant surprise that was in store the first time I tasted this one. Little wonder its original 1970s title was 'An Exceptional Tomato Soup'! For, that it is. As part of the Human Brochure experience last October, a group of food writers and their partners dined at the terrace cafe at Capital Wines Cellar Door in Gundaroo and it was there that we all tasted this exquisite cream of tomato soup. It was served in a small vintage enamel mug with a slice of Hobbit Farm goat's cheese toast drizzled with La Barre lemon infused extra virgin olive oil. It was one of those occasions when I simply had to know the recipe. Jen Mooney, owner of Capital Wines, was kind enough to advise that her recipe was based around one in The Terrace Times Australian Cookbook by Helen Arbib (circa 1970s). On hearing about my search for the receipt, a twitter friend (who is an avid cook) came to the rescue and enthusiastically emailed it to me... and now I'm delighted to share my version with you. It's quick, simple and truly delicious, but please note, it's also very rich, so you might consider serving smaller portions than usual. CREAM OF TOMATO SOUP 2 x 425g cans peeled and chopped tomatoes, juice included 1 x 500g tomato puree or passata a chicken or vegetable stock cube dissolved in a 425g can of hot water (or that quantity of fresh stock) 4 teaspoons brown sugar 2 teaspoons lemon juice scant 1/4 cup brandy, maybe less 1 cup pouring cream 1 tablespoon cornflour 2 tablespoons water, extra fresh basil, to garnish salt and pepper, optional, to taste sliced toasted baguette, to serve Combine the peeled chopped tomatoes and juice with the passata and the stock in a saucepan. Puree briefly with a stick blender, until smooth. Stir in the brown sugar, lemon juice and brandy. Simmer gently for 3-4 minutes, then lower the heat and stir in the cream and the cornflour that you have dissolved in the water. Simmer for a further 1-2 minutes. Serve garnished with chopped or torn basil leaves and a slice of toasted baguette. Serves 4-6.   Tell me, are you a fan of tomato soup? What foods usually make you turn your nose up and when have your taste buds been pleasantly surprised?
28/5/2013 09:04:48 pm
I used to have the same reaction to tomato soup as a kid (I blame awful school camp experiences for that!). This looks really easy and am tempted to try it! Thanks for sharing Liz!
Lizzy
28/5/2013 09:09:39 pm
Interesting, Peter. My mum, being Hungarian, didn't actually make it and I think the only ones I tried were at an Aussie best friend's house and it was canned and nasty! Thank you for stopping by xo 28/5/2013 11:14:20 pm
This recipe looks and sounds delicious Lizzy.
Lizzy
28/5/2013 11:32:52 pm
Hello lovely Jane... I'm sure the canned variety is good, but it just never sat well with my tastebuds somehow. Maybe it's a Hungarian thing? I am slowly recovering, more tests to follow. But staying warm. Hope all is good with you and your family too. 29/5/2013 01:27:32 am
wow brandy? i am curious what it tastes like. So most probably you would serve it as a starter since it is quite rich. Thanks for sharing, I love tomato soups and I tend to make them often in the cold season and of course I like to play around with new flavors. =)
Lizzy
29/5/2013 01:56:37 am
It's an interesting tasting soup, Helene... really, a small quantity is mindblowingly good... any more than that and it can be a little too much. I must search your site for your tomato soup recipes! 29/5/2013 07:58:06 am
The Glams all like tinned tomato soup which I loathe. I remember making tomato soup at school which was so delicious. I'll definitely have a go at making this one as home made is definitely best. GG
Lizzy
29/5/2013 02:09:54 pm
Ah, good, someone else who didn't like tinned tomato soup. Home made is indeed best. Thank you for stopping by ; D My early experiences with tomato soup were always from the can (the one Warhol made famous). I actually liked it as a kid, and <i>very</i> occasionally have it today (it pairs well with toasted cheese sandwiches). But for years whenever I've wanted tomato soup, I've mostly just made it. I prefer little or no cream in mine, but all the other flavors in your recipe are ones that I might use. Haven't tried the brandy - good idea!
Lizzy
29/5/2013 02:10:57 pm
He he he, John... actually that combination sounds very tasty. I wonder what it is about my tastebuds that makes me not want to eat or make tomato soup?
Lizzy
29/5/2013 02:11:31 pm
Oh wow... good one Celia... I hope you will try this, it certainly knocked our socks off xo 29/5/2013 10:42:03 am
How lucky you were to find the recipe Lizzie! My husband loves tinned tomato soup made with milk and several tablespoons of garlic, and about a cup of grated cheese per serve. Very odd, very rich, and he sweats garlic for days after :P Yours sounds much better
Lizzy
29/5/2013 02:12:16 pm
Your hubby's version sounds interesting Bec... something that Peter might do, minus the garlic. Of course, garlic is good for us. Hope you try this version ; ) 29/5/2013 10:59:37 am
I grew up with tomato soup and a grilled cheese sandwich every time I was home from school because I had a cold. Your post brings back memories for me.
Lizzy
29/5/2013 02:13:07 pm
Ah, like John (above), Maureen... the tomato soup and grilled or toasted cheese sambo. Interesting. I laughed when I read your comment about being deprived ; ) 29/5/2013 11:48:39 am
i actually used to love the tinned tomato soup of my childhood, i remember having it with white bread toast soldiers. then again, i'm the one who told you we used to eat baked beans and potato chips as sandwiches too... don't listen to me ;-)
Lizzy
29/5/2013 02:13:53 pm
Hi there.... good to hear that I've inspired you to try this one.... baked beans and potato crisps in the one sandwich? 29/5/2013 02:09:31 pm
I adore tomato soup. This recipe sounds delicious so I will certainly be trying it. Thanks, Lizzy.
Lizzy
29/5/2013 02:18:59 pm
Another one who adores tomato soup... hmmm.... my tastebuds might be out of whack on this one. Fiona, thank you for stopping by... let me know if you like the soup once you've tried it ; ) 29/5/2013 03:09:45 pm
I am about to adapt this once again, for fresh tomatoes. Stay tuned :)
Lizzy
29/5/2013 03:16:13 pm
Excellent!
Eha
29/5/2013 05:26:55 pm
A recipe I'll certainly try soonest! Methinks the brandy will add that extra touch!
Lizzy
29/5/2013 10:02:12 pm
That is a lovely story Eha! ; ) 29/5/2013 08:07:02 pm
Always loved a good cream of tomato soup, even as a kid.
Lizzy
29/5/2013 10:02:33 pm
Wonderful... what have I been missing all this time!? ; ) 29/5/2013 09:24:15 pm
This looks impossibly easy - and sounds too good to be true! Nice to have an updated version of the Heinz tinned tomato soup (BIG RED!) I LOVED as a child ... being brought up in a small Pacific country, I was also brought up on tinned asparagus. I loathed it so much, I didn't taste real asparagus until recently - when I was pleasantly surprised!!
Lizzy
29/5/2013 10:03:45 pm
Another tinned tomato soup fan.... I ate tinned asparagus too. I didn't hate it, oddly enough... but of course it tastes nothing like the real thing! ; ) 30/5/2013 12:45:37 pm
I still screw up my face at the thought of tomato soup, its funny because i love gazpacho - just not hot tomato soup. Now that it is getting colder I will definitely have to try and make some because after all it is soup season.
Lizzy
30/5/2013 02:08:08 pm
Oooh, I should have mentioned, I LOVE gazpacho... it's the OTHER tomato soup, especially tinned, that makes me screw up my nose. LOL, were we separated at birth?
Lizzy
2/6/2013 09:28:58 pm
It is indeed, Rosa, thank you for visiting ; ) 3/6/2013 04:02:15 pm
I have an A10 tin of Italian peeled tomatoes languishing in my fridge.... how lucky because this soup looks just great. Thanks Lizzy!
Lizzy
3/6/2013 10:15:54 pm
Whoa! That's perfect.... cheers!
Lizzy
7/6/2013 02:19:36 pm
Thank you Jayne... this one is delicious, if not a little rich! Thanks for stopping by. Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk 
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NB: I use Australian standard measuring cups and spoons in my recipes.
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