I have something to tell you. I am just now starting to like tomato soup and its all because of this Creamy Tomato Soup Recipe.
When I was a kid I couldn’t stand eating tomato soup and grilled cheese sandwiches. My mom use to make them for us when we were younger and I hated it! The canned tomato soup was way to salty to me and grilled cheese was usually burnt on one side and I never like American Cheese Classic Singles as a kid. Hence, it was the worst meal to me. However, I am getting older and my taste buds are starting to expand. I am becoming more sensitive to sweets and sugars; I am starting to enjoy the taste of certain red wines; and I loving creamy tomato soup.
Here is how it started. I did a little grocery shopping last week and I bought Progressive’s Tomato Basil Soup just because. I figure “Why not?”. I really enjoyed it and it had me wondering what it would taste like if I were to make Tomato Soup on my own. Well. I bought some simple ingredients, went into my kitchen area (no full kitchen just yet), and began exploring and creating. I honestly love this recipe more than any canned version. It is creamy, “tomatoey”, and full of flavor from the basil to the oregano to the onions and garlic! It is absolutely fantastic. Did I mention that it took less than 30 minutes to make? You can put this soup in the freezer and keep it for those days where you really want something warm and comforting. Of course you have to have a grilled cheese sandwich, right? Well that idea is coming tomorrow. Enjoy the soup first!
PrintCreamy Tomato Soup
Ingredients
- 1 medium yellow onion, chopped
- 2 tbsp. minced garlic
- 2 tbsp. olive oil
- 2–28 oz. cans diced tomatoes, drained
- 1– 8 oz. can tomato sauce
- 1–14.5 oz can chicken or vegetable broth
- 1/2 c. heavy cream
- 2 tbsp. fresh basil chopped
- 1 tbsp. salt
- 1 tbsp. pepper
- 1/2 tbsp. onion powder
- 1/2 tbsp. garlic powder
Instructions
- In a large saute pan, drizzle the olive oil on medium high heat and cook the chopped onions until translucent for about 5 minutes. Add the minced garlic and cook for another 3 minutes and remove from heat.
- In a large sauce pan, pour in the drained diced tomatoes and tomato sauce and allow to simmer for about 10 minutes. Add the chicken broth and cooked onions and stir thoroughly. With an immersion blender, blend the soup until creamy. If you do not have a hand held blender pour into a food processor and pulse until creamy and return to the pot.
- Add the basil, pepper, salt, onion and garlic powder. Allow to simmer for about 10 minutes before you serve.
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