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Cream Of Tomato Soup
This cream of tomato soup is so easy, you’ll never open a can again.
Servings: 6 -8
- 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)
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