Creamy Tomato Soup
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
2 quarts
- Serves:
- 6-8
ingredients
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 (14 1/2 ounce) cans diced tomatoes, undrained (If you like a spicier taste, use Rotel)
- 2 (10 3/4 ounce) cans condensed tomato soup, undiluted
- 1 1⁄2 cups milk
- 1 teaspoon sugar
- 1⁄2 - 1 teaspoon dried basil
- 1⁄2 - 1 teaspoon paprika
- 1⁄8 - 1⁄4 teaspoon garlic powder
- 1 (8 ounce) package cream cheese, cubed
- croutons (optional) or bagel chips, shredded cheese (optional)
directions
- In a saucepan, sauté onion in butter until tender.
- Stir in tomatoes, soup, milk, sugar, basil, paprika, and garlic powder.
- Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- Stir in cream cheese until melted.
- Top each serving with croutons and/or shredded cheese (if desired).
- Serve immediately.
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Reviews
-
This was fab-u-lous! I don't think I'll ever be able to eat plain tomato soup from a can again. I only used about 1/4 of an onion, though, and I added some minced garlic to sautee with the onions. I used an immersion blender at the end in an attempt to hide the tomatoes and onions from my daughter. It was super smooth and creamy. Delicious. I served it with a shredded italian cheese blend, garlic and cheese croutons and a toasty French baguette (great for dipping in your soup). This is definitely a keeper and made for a quick, easy but filling meal on a cold, cold day. Thanks for such a great recipe!
-
What a great soup! I'm a tomato soup lover, and this is my new go to! Only change I made was to use about 8 green onions instead of regular onion, and I did not use the cream cheese. Even my sister who doesn't like tomato soup enjoyed this! The Bacon Cheddar Bites were fabulous with this. This will be made frequently, Nicole. Thnx so much for posting.
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Tweaks
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Fantastic cold-weather food! I withheld the cream cheese and used soy milk with a bit of olive oil. I opted to use canned stewed tomatoes rather than the condensed soup. Processed it through the blender and served it with cream cheese jalapeno poppers. The cream cheese from the popper was a nice dose of cream cheese instead of adding it to the soup--it wasn't overwhelming and you can add to your tastes.
RECIPE SUBMITTED BY
Nicole Brummett
United States