1/1 Photo of Cream of Tomato Soupers
Canned variety is so sweet and good when you might be "not so feelin' good", but this will make you feel a whole lot better anyday. I never thought I would revert myself out of canned tomato soup until one day I had all of these fresh tomatoes in the kitchen from stopping at the road-side stands in the hot summer. Fresh tomatoes in summer are the best for this in the summer. Canned tomatoes based on variety and region will have a factor on your results too. In the cold, blistery days here in WNY I need a good warm pick me up with a good and cheesy grilled sandwich. This recipe will use canned tomatoes since they are easier to purchase.
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Units: US | Metric
- 1In a heavy dutch oven heat olive oil until it shimmers. Add onion and saute on medium heat until transclucent and soft.
- 2Add garlic, stirring continually for 1 minute.
- 3When fragrant add broth immediately, scraping up any bits and incorperating well.
- 4Add tomatoes, pepper,basil, and cayenne to pot. Stir well and cover with lid.
- 5Bring to boil, then reduce to a simmer and stir frequently. Check for seasoning. (salty/sweet/acid) Adjust.
- 6Let simmer for at least 30 minutes to break down tomatoes, depending on cut you are using. (diced, stewed, puree, sauce, whole, chopped).
- 7Use an immersion blender to puree all of the soup, off of the flame.
- 8Add half-n-half to pureed soup and bring to simmer. Do not boil.
- 9Serve and enjoy.
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Nutritional Facts for Cream of Tomato Soupers
Serving Size: 1 (260 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 101.7
- Calories from Fat 54
- Total Fat 6.1 g
- Saturated Fat 2.5 g
- Cholesterol 11.1 mg
- Sodium 500.0 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 1.5 g
- Sugars 5.8 g
- Protein 3.0 g