Restaurant-style Cream of Tomato Soup
photo by Marie Nixon
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 32 ounces canned diced tomatoes
- 14 ounces chicken broth, undiluted
- 2 tablespoons butter
- 2 tablespoons sugar (Splenda can be substituted)
- 1 tablespoon chopped onion
- 1 pinch baking soda
- 2 cups cream
directions
- Combine tomatoes, chicken broth, butter, sugar or Splenda, and onion.
- Simmer for an hour.
- Heat the cream well in a double boiler--be certain it's well-heated before you add it to the soup or it will curdle, ruining the appearance of the soup, but not the flavor.
- As the cream is heating, add the baking soda to the soup.
- Add hot cream to soup and serve.
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Reviews
-
Doubles well - did so on the first run but used 1/2 half & half & 1/2 whole milk instead of risking curdling when serving a crowd. Used a 29 ounce can of tomato puree & a 29 ounce can of crushed tomatoes. Added 1 t fresh ground black pepper & the zest of 1 navel orange. Fabulous! This is simply too wonderful - had great toasty buttery chunks of french bread & toasted french bread with tangy cheddar curds melted on top - Fabulous & easy way to economically feed 10 hungry workers. The pot was licked clean. Saving in my "for the Crowd" book to use again! Thank you for posting Caladithil!
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Very Easy to prepare!!! I did make some adjustments, I added some macaroni (cooked) at the end of preparing it so they wouldnt get to soggy. I did not use cream , as I did not have any on hand, so instead I made a roux (melted margarine with flour) mixed it in to the soup pot and than added 2% milk, the soup was very creamy, and the flavor was excellent. Thanxs for posting.
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We enjoyed this very much, although DH and I both felt that the taste of the cream overpowered the other flavors. I had to resist the temptation to saute some garlic with the butter before adding the rest in step one, and I wish now that I had. I will definitely make this again with the addtion of the garlic. Thanks for sharing your recipe!
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I usually wait a day or 2 to review a soup that I made because sometimes a soup is at its best a day later but I just got done making this soup and as soon as I tasted it, I knew it was a 5 star-quality soup. It is delicious. True comfort food. Very easy to make. I used whole milk because I didn't have any cream and it worked out fine. I can imagine how comfy this would be with a grilled cheese sandwich. Do try this recipe. It's so simple.
RECIPE SUBMITTED BY
Caladithil
United States
I live in Montana, about an hour north of Missoula. I am a stay-at-home mom with 4 boys, so my primary job is raising children.
For fun, I enjoy lively conversations about God, working on the computer, playing with my children, taking walks, and playing games.
My favorite cookbook is the BH&G cookbook, but I use the Internet, especially Recipezaar, far more often to find recipes.
I'm passionate about my God and my family. We are Christians and attend a Christian Missionary Alliance church locally.
Pet peeves? Grammatical errors, even though I'm not perfect in my own grammar usage. LOL