I make cream of tomato soup fairly regularly, because it is simple and delicious. I do occasionally make this without drippings but it is important to add add a little homemade bouillon, otherwise it can be a little thin tasting. Drippings are what is left from cooking meat and are basically what make this soup so good. Any kind of meat drippings will work well but beef tastes richest. Sometimes I will add a handful of chopped greens or meat to this to make a more hearty meal, but usually I serve it plain. Update: It has been pointed out that this recipe would be more useful with measurements. Since I never measure this I have re-written the recipe to include some guidelines in the instructions.
Cream of Tomato Soup
- Homemade broth and/or bullion (optional)
- Tomato paste
- Salt to taste
Place the meat drippings as much as you have in a small pan over medium low heat. If you don’t have enough drippings to make the soup entirely out of them add some homemade broth. If the amount of broth exceeds the amount of drippings add some bullion for flavor. Heat until steaming. Stir in one teaspoon of tomato paste for each cup of soup. Stir in tomato paste completely. Remove from heat and add 2 tablespoons or so of cream to each serving. Serve hot with salt.