5 Ingredient Creamy Tomato Soup Recipes
CREAM OF TOMATO SOUP
Old fashioned easy to make creamy tomato soup that will warm your heart.
Provided by Julie Parton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g
TOMATO SOUP I
This is the creamiest tomato soup I have ever had.
Provided by Lee Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour.
- Stir in cream; cook until heated through and serve.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 8.5 g, Cholesterol 89.5 mg, Fat 25.3 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 15.6 g, Sodium 553.8 mg, Sugar 5.8 g
CREAMY TOMATO SOUP
This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
- Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
- Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
- Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
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