Directions 7 steps | 50 Minutes
In a large saucepan over low heat, add the butter, shallots, onion, carrots and celery.
Cook until softened, about 5 minutes.
Stir in the chicken (or vegetable) stock, tomatoes and milk. Heat thoroughly, about 10 minutes.
Scoop out the vegetables with a slotted spoon. (See notes.)
Stir in the cream, pepper and salt
Continue to cook on low heat until it is thoroughly heated but not boiling, about 5 minutes.
Season to taste and serve hot. Enjoy!
This flavorful tomato soup can be served in two ways:
As a rustic vegetable soup if the vegetables are left in.
As a thin, refined soup to serve as a first course if you take the vegetables out.