Creamy Tomato Soup

"This soup surprised even me- it features both fresh and dried herbs. Very tasty!"
 
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Ready In:
45mins
Ingredients:
15
Serves:
10-12
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ingredients

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directions

  • 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.
  • Add fresh oregano and parsley, and basil.
  • Using an immersion mixer, or a regular blender blend the soup until smooth. Add cream. Heat soup over low heat until heated through.
  • If desird garnish with basil.
  • For the Vegetarian option use Vegetable Stock or broth.

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Reviews

  1. lovely flavor. I used a roasted vegetable broth and no fat cream.
     
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RECIPE SUBMITTED BY

I am Polish/ German so I mostly cook european dishes. By living in Canada I have become fimiliar with few of their recipies and I am currently learning to cook Cajun dishes. I have recently become a vegan, so I am trying to learn a lot new dishes.
 
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