Recipe Tomato cream

For this recipe, choose creamy tomatoes, ripe and juicy as they should be. Don't forget to add the crème fraîche and egg yolks to make this recipe perfect. All you have to do is blush with pleasure.

Crème de tomates
Preparation time:
30 min
Heat treatment time:
45 min
Community rating:


Number of persons: 6-8 servings
  • 1 kg ripe tomatoes
  • 6 spring onions
  • 1 sprig thyme
  • 120 g butter
  • 3 garlic cloves
  • 3 chicken stock cubes
  • 3 teaspoons caster sugar
  • Salt, pepper

To serve:

  • 30 cl crème fraîche
  • 3 egg yolks

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Wash, peel and seed the tomatoes. Peel and chop the onions. Peel and crush the garlic cloves.
  • Place the butter, 1/2 glass of water and the chopped onions in a large saucepan. Cook over a low heat for 10 minutes. Add the tomatoes, garlic and thyme. Cook for 10 minutes, stirring regularly. Add the sugar and stir.
  • Meanwhile, in another saucepan, dissolve the chicken stock cubes in 1 litre of boiling water.
  • Pour the stock over the tomatoes and keep boiling for 5 minutes. Remove the thyme and blend in a blender or food mill.
  • Return everything to the pan and leave to heat for a few minutes over a low heat, stirring regularly.
  • Fill the Le Parfait jars to within 2 cm of the rim. Close and heat immediately for 45 minutes in the pressure cooker.
  • Just before serving, beat the egg yolks and crème fraîche in a shallow dish. Add the hot soup, stirring quickly. Return the mixture to the saucepan and heat gently for a few minutes.

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1 comment

Tout simple parfait

Christ Amian

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