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Cream Of Tomato Soup

October 28, 2016 by Judith Hanneman

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.

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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
 
Save Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Author: Judith Hannemann
Serves: 6-8
Ingredients
  • 2 tbs unsalted butter
  • 1 tbs finely chopped onion
  • 2 tbs shredded fresh basil -OR- 1 tsp dry
  • 1 - 28 oz can crushed tomatoes, undrained
  • 2 cups light cream -OR- half-and-half
  • 3 tbs grated Parmesan cheese
  • 1 tsp salt
  • ½ tsp pepper
Instructions
  1. Melt butter in a large saucepan over medium heat. Add onion and cook until onion is translucent.
  2. Place tomatoes and basil in the saucepan. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
  3. Add the cream, Parmesan cheese, salt and pepper; stir. Heat about 5 minutes longer.
  4. If you want a completely creamy soup, process in a blender or use a stick blender (more convenient)
3.5.3208

 

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

Filed Under: Comfort Foods, Soups Tagged With: soup, tomato soup

Previous Post: « Pumpkin Oat Muffins
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Copyright © Judith Hannemann aka The Midnight Baker 2018. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Since my site is not geared towards health nor fitness, no nutritional information is provided. Please try My Fitness Pal to determine nutritional values.

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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