HOMEMADE CREAM OF TOMATO SOUP CANNED TOMATOES RECIPES

CREAMY TOMATO SOUP RECIPE | MYRECIPES

Creamy Tomato Soup Recipe | MyRecipes image

Create your own heart-warming version of tomato soup that costs less than the can you'd buy at the store. In this recipe, crushed tomatoes are mixed with sautéed onion and garlic, pureed, then turned into a velvety concoction by stirring in heavy cream.

Provided by MyRecipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 Servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons all-purpose flour
1 28-oz. can crushed tomatoes, with juice
1?½ cups low-sodium chicken broth
½ cup heavy cream, warmed
Salt and pepper

Steps:

Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.
Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Serve hot in warmed cups.

Nutrition Facts : Calories 123 calories, CarbohydrateContent 9 g, CholesterolContent 20 mg, FatContent 9 g, FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 4 g, SodiumContent 543 mg

CREAM OF TOMATO SOUP RECIPE - FOOD.COM

Cream of Tomato Soup Recipe - Food.com image

Warm up with a yummy, creamy tomato soup. This recipe is quick and tasty and will beat out soup from a can any day. Perfect with grilled cheese sandwiches.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon butter
1 medium onion, diced
2 garlic cloves, minced
1 small carrot, peeled and diced
1/2 red pepper, diced
4 slices prosciutto
2 tablespoons flour
1 (28 ounce) can crushed tomatoes
2 cups chicken broth
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 bay leaf
2 tablespoons sugar
1 cup fat-free half-and-half or 1 cup milk
salt and pepper

Steps:

In a large pot, melt butter. Add onion, garlic, carrot and red pepper and cook 3 to 5 minutes, until vegetables are softened and proscuitto is crisp.
Stir in flour and cook an additional 1 to 2 minutes.
Add canned tomatoes, broth, tomato paste, spices and sugar. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove and discard bay leaf.
In a food processor or blender, in batches, puree soup (optional.) Return to saucepan and stir in half-and-half. Season with salt and pepper to taste and heat an additional 3 to 5 minutes.
Serve.

Nutrition Facts : Calories 210.7, FatContent 5.2, SaturatedFatContent 2.6, CholesterolContent 10.7, SodiumContent 791.1, CarbohydrateContent 35.9, FiberContent 5.4, SugarContent 12.6, ProteinContent 8.6

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