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Home » Soups » Cream Of Tomato Soup

Cream Of Tomato Soup

October 28, 2016 by Judith Hannemann

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Cream of tomato soup is so easy to make, you'll never open that can again!

This cream of tomato soup is so easy, you’ll never open a can again.

Tomato Soup Is Comfort Food

Who doesn’t love a big bowl of tomato soup and a grilled cheese on the side? I don’t think there’s many of us who don’t and in fact, I believe it’s one meal we remember fondly from our youth where our love never fades.

As we head into winter, my thoughts turn more and more to soups since it’s one of my favorite meals. Pair it with a sandwich, crusty bread or a salad and it’s a complete meal.

I do admit that I’m not overly fond of the canned variety of tomato soup because I always preferred the one my mother made from scratch. This scratch version is a lot richer than my mother’s was, but it’s just as easy.

Cream of tomato soup is so easy to make, you'll never open that can again!

Crushed Tomatoes–More Than For Sauce

Mom always used crushed tomatoes for spaghetti sauce, but they are also perfect for this soup!

Crushed tomatoes still have enough texture to give this soup some body. If you prefer a velvety smooth soup, then all you have to do is process the soup in your blender or use a stick blender. Either way, this soup tastes great.

If you do intend to process the soup, then even a can of whole tomatoes may be substituted.

Cream of tomato soup is so easy to make, you'll never open that can again!

The Recipe

 

Cream of tomato soup is so easy to make, you'll never open that can again!
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Cream Of Tomato Soup

This cream of tomato soup is so easy, you’ll never open a can again.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Comfort Foods, soups
Cuisine: American
Keyword: creamy soup, tomatoes
Servings: 6 -8
Calories: 322kcal
Author: Judith Hannemann

Ingredients

  • 2 tbsp unsalted butter
  • 1 tbsp finely chopped onion
  • 2 tbsp shredded fresh basil -OR- 1 tsp dry
  • 1 - 28 oz can crushed tomatoes undrained
  • 2 cups light cream -OR- half-and-half
  • 3 tbsp grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Melt butter in a large saucepan over medium heat. Add onion and cook until onion is translucent.
  • Place tomatoes and basil in the saucepan. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
  • Add the cream, Parmesan cheese, salt and pepper; stir. Heat about 5 minutes longer.
  • If you want a completely creamy soup, process in a blender or use a stick blender (more convenient)

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 13g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 101mg | Sodium: 634mg | Potassium: 479mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1277IU | Vitamin C: 13mg | Calcium: 129mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

Cream of tomato soup is so easy to make, you'll never open that can again!
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Filed Under: Comfort Foods, Soups Tagged With: soup, tomato soup

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Comments

  1. Ann Nell says

    October 28, 2016 at 5:11 pm

    Sounds SO good. Thank you for the recipe.

    • Judith Hanneman says

      October 28, 2016 at 10:47 pm

      Thank you Ann and I hope you enjoy it!

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