Cream of Tomato Soup
photo by Redsie
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 14.79 ml butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 small carrot, peeled and diced
- 1 red pepper, diced
- 4 slice prosciutto
- 29.58 ml flour
- 793.78 g can crushed tomatoes
- 473.18 ml chicken broth
- 14.79 ml tomato paste
- 2.46 ml dried basil
- 2.46 ml dried thyme
- 2.46 ml dried oregano
- 2.46 ml crushed red pepper flakes
- 1 bay leaf
- 29.58 ml sugar
- 236.59 ml fat-free half-and-half or 236.59 ml milk
- salt and pepper
directions
- In a large pot, melt butter. Add onion, garlic, carrot and red pepper and cook 3 to 5 minutes, until vegetables are softened and proscuitto is crisp.
- Stir in flour and cook an additional 1 to 2 minutes.
- Add canned tomatoes, broth, tomato paste, spices and sugar. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove and discard bay leaf.
- In a food processor or blender, in batches, puree soup (optional.) Return to saucepan and stir in half-and-half. Season with salt and pepper to taste and heat an additional 3 to 5 minutes.
- Serve.
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Reviews
-
Delicious and easy. My daughter loved it, too. So much better than soup from a can. We will be making this again. I used a can of diced tomatoes, and put about 3/4 of the soup in the blender and left the remaining 1/4 unblended. So creamy smoothness with some chunks and texture. MMMM. :) We got a generous 8 cups of soup from this recipe.
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Heart-warming soup. I made this with 1% milk instead of fat free half and half and half the sugar to reduce the carbs a little. It was not super creamy but enough so to be very satisfying, I would say do not neglect the blending step. It made 7 cups of soup for me, so there were about 19 g carbs per cup of soup. Served it with some garlic rolls from the oven, yum! Pureed with stick blender (and splattered my shirt a little!).
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Tweaks
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Heart-warming soup. I made this with 1% milk instead of fat free half and half and half the sugar to reduce the carbs a little. It was not super creamy but enough so to be very satisfying, I would say do not neglect the blending step. It made 7 cups of soup for me, so there were about 19 g carbs per cup of soup. Served it with some garlic rolls from the oven, yum! Pureed with stick blender (and splattered my shirt a little!).
RECIPE SUBMITTED BY
I work in communications for a non-profit organization in Lincoln, Nebraska. I got married in October 2008 to my lovely husband, who benefits greatly from this Web site. We've been together since December 2006 and I have been cooking for him ever since we met.
Thank you to everyone who has tried or is considering trying my recipes.
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