Creamy Tomato Soup

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Total Time
15 mins
30 mins

This soup surprised even me- it features both fresh and dried herbs. Very tasty!

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  1. In a medium Dutch oven, cook in olive oil for about 5 minutes. Add potatoes, cook for 5 minutes then add DRIED parsley, oregano, basil, salt and pepper. Stril and cook for 2 minutes covered. Add tomatoes undrained! cover and cook for 5 minutes. Stir. Add chricken broth. Bring to boil, the reduce heat. Simmer covered for 20 minutes.
  2. Add fresh oregano and parsley, and basil.
  3. Using an immersion mixer, or a regular blender blend the soup until smooth. Add cream. Heat soup over low heat until heated through.
  4. If desird garnish with basil.
  5. For the Vegetarian option use Vegetable Stock or broth.
Most Helpful

lovely flavor. I used a roasted vegetable broth and no fat cream.