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Cream of Tomato Soup

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Cream of Tomato Soup

Creamy Tomato Soup Recipe

Photo (c) John Mitzewich
What's better on a chilly day than a big bowl of cream of tomato soup and a toasted cheese sandwich? This creamy tomato soup recipe is easy to make and so much nicer than anything out of a can.

Makes About 6 Cups of Cream of Tomato Soup

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

  • 2 tablespoon unsalted butter
  • 1 yellow onion, diced
  • 1 clove garlic, halved
  • 1 (28-ounce) can whole, peeled, Italian plum tomatoes
  • 2 cups chicken broth
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1/2 cup heavy cream, divided
  • salt and freshly ground black pepper to taste
  • 1 tablespoon freshly sliced chives

Preparation:

Melt butter in a saucepan over medium heat. Add the onion with a pinch of salt. Cook, stirring occasionally, for about 10-12 minutes until the onion is soft and golden. Add tomatoes (do not drain) to the saucepan and use a wooden spoon, or potato masher to break into large chunks. Add garlic, sugar, bay leaf, and 2 cups chicken broth, and bring up to a simmer. Simmer for 30 minutes.

Remove from heat, and take out the bay leaf. Carefully puree the soup in small batches in a blender until very smooth. Return the soup to the saucepan; place over medium-low heat, and bring back to a simmer. Add the cream, reserving 2-3 tablespoons for the garnish, and stir to combine. Season with salt and freshly ground black pepper to taste.

Place the remaining heavy cream in a small mixing bowl and whisk vigorously for 1 minute or until slightly thickened and frothy. Ladle the hot soup into bowl, and drizzle over some of the whipped cream. Garnish with chives and serve immediately.
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