1/2 Photos of Crema Di Pomodoro
This is a recipe I got off of Epicurious back in 2002. It is excellent! Wonderful homemade tomato soup! I use San Marzano tomatoes for this and crush them myself. Also, you can use fat free sour cream to lighten the recipe.
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- 1Preheat oven to 350 degrees.
- 2Cut enough bread into 3/4" cubes to measure about 3 cups and arrange in one layer on cookie sheet. Toast bread until golden and crisp, 10-15 minutes or more depending on your oven.
- 3Finely chop carrots, celery, onion and garlic. In a heavy 4 to 5 quart pot, cook the vegetables and garlic in olive oil with salt and pepper to taste over moderately low heat, stirring until tender but not browned, about 10 minutes.
- 4Add wine and boil 3 minutes.
- 5Add tomatoes, oregano and 1 cup water and simmer uncovered, stirring occasionally, 20 minutes.
- 6Remove pot from heat and whisk in heavy cream and sour cream. Cool soup for 10 minutes.
- 7In a blender (or immersion blender), puree soup in batches (USE CAUTION WHEN BLENDING HOT LIQUIDS, DON'T FILL TOO FULL) transferring pureed mixture to a large bowl.
- 8Return soup to pot and thin to desired consistency with remaining water.
- 9Season with salt and pepper and heat over moderate heat, stirring, until heated through (DO NOT LET BOIL).
- 10Serve soup ladled over croutons in large bowls.
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Nutritional Facts for Crema Di Pomodoro
Serving Size: 1 (405 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 409.5
- Calories from Fat 170
- Total Fat 18.8 g
- Saturated Fat 8.3 g
- Cholesterol 43.6 mg
- Sodium 551.6 mg
- Total Carbohydrate 47.3 g
- Dietary Fiber 4.7 g
- Sugars 4.5 g
- Protein 9.5 g