As a cusper millennial, I am finally at a place in my life, where appreciating nostalgia and memories happens more and more frequently, even every day. 4Bs cream of tomato soup recipe is one of those. Growing up, my family would drive by the 4B’s in our town almost every day, but it wasn’t until I went to college that I had that first bowl of creamy goodness with the daily tomato soup special.
It is one of the best soups and is surprisingly an easy recipe to recreate. I’ve used it as a base for other great recipes. If you’ve never had this famous tomato soup, now is your chance to try it. I promise you, that this soup will become your favorite.
This copycat recipe, which was offered to diners and readers of local newspapers is rooted in the essence of homemade goodness. It is a tribute to the original owners and the cooks who created this old-fashioned cream of tomato soup.
Ingredients: the 4Bs Cream of Tomato Soup Recipe
- Diced Tomatoes (28 oz):
- As the foundation of the recipe, this is easily the best place to elevate the flavor-a good quality canned tomato. While fresh tomatoes will work, the convenience of canned diced tomatoes allows us to preserve the original flavor and consistency of this soup, even on busy days.
- Chicken Broth (9 oz chicken broth or stock): I sometimes will use up to 2 cups of stock. Depending on when I’m making it, it helps cut through the richness of the cream.
- Opt for a quality chicken broth to infuse your soup with a rich, savory undertone, or use a good quality vegetable broth to keep it vegetarian.
- Butter (1 oz):
- A pat of real butter – I always use double to triple. The buttery flavor completes the recipe for me. This is another moment to make it vegetarian by substituting a tablespoon or two of extra virgin olive oil or non-dairy butter.
- Looking for a butter alternative? Check out my 10 Butter Substitutes For Making Grilled Cheese
- Onion, Diced (1 Tbsp):
- Diced onions bring a delicate savory note, adding depth to the sweetness of the tomatoes. I always use more typically, about half a yellow onion finely diced and a couple of minced garlic cloves is a great way to change up the original recipe.
- Baking Soda (Pinch):
- A pinch of baking soda enters the scene to neutralize acidity and helps orchestrate the perfect balance, ensuring a velvety texture.
- Heavy Cream (2 Cups):
- The pièce de résistance! Heavy cream transforms our tomato symphony into a luscious masterpiece, a creamy tomato soup defining “comfort food.” I will often substitute whole milk or half and half in place of the cream. Using all cream can be a little bit too rich for my tastebuds. Coconut milk is a great substitute if you prefer to cut out the dairy completely.
- White Sugar (2 Tbsp):
- A dash of sweetness, carefully measured, harmonizes the acidity, making each spoonful a delightful journey through contrasting flavors.
Simple Steps
- Choose your vessel
- In a stock pot or your favorite soup pot, ( I like to use a Dutch oven)the stage is set. Mix tomatoes, chicken broth, butter, sugar, diced onions, and a pinch of baking soda. This is where the magic begins.
- With a gentle stir, we initiate a symphony of flavors. Heat until a gentle boil starts, then reduce the heat to a simmer, for about an hour.
- Choose your texture
- The aroma should start filling the kitchen. It’s now time to decide whether you want a smooth soup, or really how much texture you want. If you have one, use your immersion blender to smooth the pot contents to your desired preference.
- Creamy Crescendo in a Double Boiler:
- While your tomatoes simmer, it’s time to warm the heavy cream in a double boiler. The low and slow approach ensures a velvety texture without scalding or curdling the milk. I sometimes will use the simmering soup as my boiler and place a bowl right on top for the cream to warm…..-two birds one stone.
- As the cream reaches the perfect temperature, introduce it to the hot tomato mixture, stirring gently. The kitchen should now be filled with the fragrance of creamy tomato goodness.
A Visual Feast
- Grilled Cheese Duets:
- No bowl of tomato soup is complete without its partner – a grilled cheese sandwich. Frist you have to choose a cheese. Whether you choose cheddar, mozzarella, or another type, the dipping of that sandwich in this soup is the best ever.
- Garnish with Elegance:
- Ladle the velvety tomato soup into your favorite bowl. A dollop of sour cream, a sprinkle of cheddar cheese, parmesan or fresh basil leaves add a great finishing touch.
- Black Pepper Flourish:
- A gentle twist of fresh ground pepper can give it that final touch, enhancing the flavors and inviting you to keep going- maybe even asking for more.
Simplicity
- Family Cookbook Memories
- My first thought as I put together my pot of soup, was how old the 4Bs restaurants are. The first restaurant opened in 1947, the era of my grandparents and their parents. I’ve found their cookbooks and the handwritten notes that are stuffed inside, and they make me smile every time. So, I can see why this soup’s legacy has been passed down and is available to anyone who wants to try it.
- Big Batch:
- One of the beauties of this recipe lies in its adaptability. Prepare a big batch for the convenience of having a comforting meal ready for the following day. This recipe is freezable, just don’t add the cream just yet. When you are ready to eat it, thaw and simmer. Then add your warm cream.
- First-Timer:
- If you’re trying this recipe for the first time, savor the anticipation. You get to tailor it to your tastebuds. Add some sour cream, sprinkle some cheddar on top, or cover with oyster crackers, your wish is the soup’s command.
Tips and Tricks for a Creaminess variation of the 4Bs Cream of Tomato Soup recipe.
- Food Processor Finale:
- For those who prefer an ultra-smooth texture, a food processor, hand blender/immersion blender or regular blender can be your ally. So, A quick blend before you add the cream can turn this soup into a velvety masterpiece.
- Coffee Creamer Curveball:
- Feeling adventurous? Some versions of the original recipe, experiment with a dash of coffee creamer for a unique twist. The subtle sweetness and creaminess work well and with less dairy, less likely to curdle.
- Tomato Paste Tweak:
- If you find yourself with an abundance of fresh tomatoes, consider adding a spoonful of tomato paste for an extra punch of flavor and depth. Having a tube versus the can on hand in the refrigerator helps prevent waste. I often use Cento
4bs Cream of Tomato Soup recipe is a Taste of Tradition
As I sit down with a steaming bowl of this old-fashioned cream of tomato soup, I’m reminded that some recipes aren’t just about the ingredients; they’re about the stories, the memories, and the traditions that come with them.
Deliciousness
This homage to Montana’s Favorite 4Bs Cream of Tomato Soup Recipe is not just a copycat; it’s a journey back in time, a celebration of the flavors that shaped our palates and the warmth that lingers in each spoonful. If you are looking for a delicious recipe that comes together with perfect simplicity, this one is for you.
Here’s to the enduring legacy of old-fashioned recipes and the joy they bring to our tables.
4Bs Cream of Tomato Soup
This is a delicious take on the original 4bs cream of tomato soup recipe, that has all the flavor: tomatoes, onions, cream and chicken stock.
Equipment
- Dutch Oven or your favorite stock pot
- cutting board
- chef knife
- can opener
Ingredients
- 28 oz Diced tomatoes
- 9 oz Chicken Broth
- 1 oz Butter
- 1 Tbsp Onion diced I like to use more onion and sautee them in a little extra butter before I add all the ingredients together.
- Pinch of Baking soda
- 2 Cups Heavy cream
- 2 Tbsp White sugar
Instructions
- Mix tomatoes, chicken broth, butter, sugar, onions and soda in a stock pot.
- Heat to boiling, reduce heat and simmer 1 hour.
- Use an immersion blender to get the texture you desire.
- Heat cream in double boiler.
- Add cream to hot tomato mixture.
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