Cream of tomato soup

Cream of tomato soup is a culinary ingredient prepared from cooked and pureed tomatoes, mixed with cream or milk to achieve a smooth, creamy texture and a delicate, slightly tangy flavor. It is very common in gastronomy to enhance dishes, as a base in stews, sauces, or for preparing creamy and delicious soups.

This product originated from the combination of traditional tomato soup with dairy elements that soften its intensity, becoming especially popular in European and American cuisines, although it is now widely used in recipes from all over the world.

Regarding its properties, cream of tomato soup provides a significant amount of vitamins A and C, natural antioxidants from the tomato, and a creamy texture that improves the consistency of dishes without adding very strong flavors. It is versatile and easy to incorporate into various preparations, offering a creamy touch and a familiar, comforting flavor.

In different Spanish-speaking countries in the Americas, cream of tomato soup may also be known as crema de jitomate (in Mexico) or simply crema de tomate. However, the term "cream of tomato soup" is widely understood in most Spanish-speaking regions.