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Cream of Tomato Soup

Author: Chef Patrick Hall

Recipe Type: Soup

Serves: 6


  • 3 cups of crushed tomato
  • 1/2 cup of onion diced
  • 3 tablespoons of minced garlic
  • 1/2 cup of white wine
  • 1 cup of chicken stock or vegetable stock
  • 1 tablespoon of thyme chopped
  • 2 tablespoons of sugar
  • 1 cup of heavy cream
  • 2 tablespoons of Canola Oil
  • Salt and pepper to taste
White Wash:
  • 1/2 cup of bread flour or all purpose
  • 1/2 cup of water
  • You might not need all of your white wash to reach desired consistency of your soup.


  1. In a soup pan heat your oil.
  2. Add your onions and garlic turn heat down and sweat.
  3. Add your white wine and reduce by half.
  4. Add your stock.
  5. Add your thyme and sugar.
  6. Simmer mixture for 15 min.
  7. Thicken with your white wash. (Do not over thicken like pudding but just enough to coat the back of a spoon.)
  8. Finish with heavy cream.
  9. Season with salt and pepper.