CREAMY TOMATO SOUP RECIPE
Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It's also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches.
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 10
Steps:
- Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.
- Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
- You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.
- Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*
- Ladle into warm bowls and top with more parmesan and chopped fresh basil.
Nutrition Facts : Calories 222 kcal, Carbohydrate 22 g, Protein 7 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 422 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 5 g, ServingSize 1 serving
CLASSIC TOMATO SOUP
You're going to love this classic tomato soup recipe! It's super creamy, yet light and magically cream-less. Make this easy recipe tonight! Recipe yields 4 modest bowls; if you are serving a crowd or want leftovers, simply double the recipe.
Provided by Cookie and Kate
Categories Soup
Time 55m
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
- Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
- Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another 1/4 to 1/2 teaspoon).
- If you're adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.
Nutrition Facts : ServingSize 1 modest bowl, Calories 192 calories, Sugar 7.1 g, Sodium 796.8 mg, Fat 13.2 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 17.1 g, Fiber 4.9 g, Protein 3.8 g, Cholesterol 15.3 mg
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
DOUBLE TOMATO SOUP
For all tomato soup lovers. I haven't actually tried this, but I love tomato soup. Take from "Souped Up!" and so far I love most of the recipes in this book.
Provided by meedeeter
Categories Vegetable
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion, garlic, celery, and curry powder and cook, covered, until vegetables are tender, about 10 to 15 minutes.
- Add the tomatoes and their juices, stock, basil, and brown sugar, raise the heat to high and bring to a boil. Lower the heat to low and cook, partially covered, 1 1/2 hours.
- Remove the solids and place in a blender. Add the sun-dried tomatoes and process until completely smooth. Gradually return to the cooking liquid. Serve immediately or refrigerate up to three days.
- To freeze: Prepare soup as directed. Allow to cool, place in a rigid freezer container and freeze.
- To serve: Thaw in fridge. Reheat on stovetop or in microwave.
Nutrition Facts : Calories 130.8, Fat 4.7, SaturatedFat 1.9, Cholesterol 11.1, Sodium 334.2, Carbohydrate 16.4, Fiber 2.4, Sugar 8.7, Protein 6.8
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