Tomato Cream Soup

5 of 5
(3 ratings)
Prep
Time
Total Time
Number Of
Ingredients
6
Servings7

An easy classic cream-based tomato soup. Make as is, or try Cook's Tip for reducing fat

Ingredients
  • 2 tablespoons Fleischmann's® Original-stick
  • 1/2 cup chopped onion (1/2 cup = about 1 med)
  • 1 can (28 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon Hunt's® Tomato Paste
  • 1/4 teaspoon kosher salt
  • 1/2 cup heavy (whipping) cream
  • Sour cream or thinly sliced fresh basil, optional
 
Directions
  1. Melt Fleischmann's in medium saucepan over medium heat. Add onion; cook 2 to 3 minutes or until onion softens, stirring occasionally.
  2. Add undrained tomatoes, broth, tomato paste and salt; mix well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 to 10 minutes or until slightly thickened, stirring occasionally.
  3. Slowly add about 1/2 cup tomato mixture to cream; mix well. Gradually stir cream mixture into tomato mixture. Remove from heat.
  4. Pour into blender or food processor container and work in batches if necessary; cover. Pulse a few times, then blend just until smooth. Garnish each serving with sour cream or basil, if desired.
Cook's Tips

If soup needs to be reheated, warm slowly over low heat. Do NOT bring to a boil to avoid curdling. To make this soup with less fat, replace the heavy cream with half-and-half. To eliminate the fat coming from cream, use nonfat half-and-half combined with 1 teaspoon cornstarch. Add as described and bring back to a simmer. Do NOT boil to avoid curdling.

Cook's Tips

If soup needs to be reheated, warm slowly over low heat. Do NOT bring to a boil to avoid curdling. To make this soup with less fat, replace the heavy cream with half-and-half. To eliminate the fat coming from cream, use nonfat half-and-half combined with 1 teaspoon cornstarch. Add as described and bring back to a simmer. Do NOT boil to avoid curdling.

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Nutrition Information
Calories: 112 View complete nutrition information
Reviews (1)

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Overall Rating

GF Mom June 10, 2013

I was happy to find a recipe that replaces the canned tomato soup we all grew up on. This is so quick and easy and holds up well in the thermos for skiing. It's also gluten free, which in a family of celiacs is essential. I rarely have heavy cream on hand, so typically use skim milk and then add a dallop of sour cream or ricotta on the top when I serve it. I also typically use Hunts crushed tomatoes,which speeds up the preparation.