Back
🍝
ContinentalNon-veg

Cream of Tomato

Cream of Tomato — a classic continental dish made simple at home.

35 min4 serveseasy

Cream of Tomato is a classic protein-forward Continental recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 35 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 35 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are bacon, thyme and beef. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: beef can be replaced with a similar-cut alternative, just keep the fat content roughly the same.

Share this recipe

from Cook Max
Gmail Email WhatsApp X / Twitter Facebook

Every share includes a link back to Cook Max so friends can discover more free recipes.

Nutrition · per serving

222

kcal

27g

Protein

31g

Carbs

8g

Fat

main

Ingredients

  • bacon2 tbsp
  • thyme1 cup
  • beef3 tbsp
  • chicken2 cloves
  • onion150 g
  • stock1 medium
  • cheese3 tbsp
  • saltstaple
  • pepperstaple

Method

  1. 1
    Step 1 ~7 min

    Prep all ingredients for cream of tomato and measure them out.

  2. 2
    Step 2 ~7 min

    Heat oil in a pan and sauté aromatics until fragrant.

  3. 3
    Step 3 ~7 min

    Add main ingredients and cook until just done.

  4. 4
    Step 4 ~7 min

    Season with salt, pepper and finish with fresh herbs.

  5. 5
    Step 5 ~7 min

    Plate and serve hot.

Per-step times are approximate and based on the total cook time of 35 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

You may also like

Browse more Continental recipes or search all recipes.

Frequently asked questions

How long does Cream of Tomato take to cook?
From prep to plate, Cream of Tomato takes about 35 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Cream of Tomato vegetarian?
No — this version contains non-vegetarian ingredients (bacon, thyme, beef). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Cream of Tomato?
The headline ingredients are bacon, thyme, beef. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Cream of Tomato?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Cream of Tomato?
Cream of Tomato pairs naturally with classic continental sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.