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

Cream of Tomato Soup


  • 60 mL (1/4 cup) Dairyland 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 (1/2 tsp) hot pepper flakes
  • 1 bay leaf
  • 796 mL (1 can) crushed tomatoes
  • 1 L (4 cups) chicken stock
  • 60 mL (1/4 cup) Dairyland 33% whipping cream



  • 60 mL (1/4 cup) Dairyland 33% 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.

Dairyland products in the recipe