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Simple Cream of Tomato Soup comes together quickly to make a creamy and lush soup with canned tomatoes, some onion and garlic, a little butter, and a few splashes of chicken broth and whole cream.

Simple Cream of Tomato Soup


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  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 15 minutes
  • Yield: Serves 4

Description

Simple Cream of Tomato Soup comes together quickly to make a creamy and lush soup with canned tomatoes, some onion and garlic, a little butter, and a few splashes of chicken broth and whole cream.


Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, coarsely chopped
  • 12 cloves garlic, minced
  • 2 (14-ounce) cans whole peeled tomatoes, or 4 cups whole fresh tomatoes, blanched and skin removed
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream

Instructions

  1. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, and cook until the onion starts to soften, about 5 minutes.
  2. Add the tomatoes and juice from the cans, salt and pepper to taste, and the chicken broth. Simmer the tomato mixture for 10 minutes.
  3. Working in batches, add the hot tomato mixture to a blender or food processor, and process until very smooth. If using a blender, cover the top with a towel, not the lid.
  4. Add the smooth soup back to the saucepan, and add the cream. Stir to combine, and serve right away.

Notes

  • To make the design on the top of the soup, just drizzle a little more cream over the soup once it’s in a bowl.
  • If using fresh tomatoes, you may need to add a pinch of sugar to offset their more acidic taste.
  • An immersion blender would also work great for this recipe.
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Category: dinner
  • Method: stove top
  • Cuisine: American