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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.
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
- 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
- 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)