Prep 10 mins
Cook 45 mins
This is a wonderfully rich and creamy tomato soup with a hint of sweetness to it. It tastes just like grandma used to make when things were truly homemade and from scratch. The chunks of tomatoes can either be left alone or pureed into the soup if you prefer a smooth texture.
- Place tomatoes and juice in a stockpot over medium heat.
- Simmer for 30 minutes.
- Puree the tomato mixture at this point if you don't want it chunky. I usually puree part but still leave a fair amount of chunks.
- Place the pot over medium heat and stir in the heavy cream and butter. Season with salt and pepper.
- Heat, stirring until butter is melted. Do NOT boil.
- Serve with croutons or stir-ins of your choice.
It is a nice soup. It bears the distinguish taste of the tomatoes and the butter.
Very good soup! I used the end of my garden tomatoes. Since I wasn't sure on the size of tomatoes, I just added what I thought would be right for the soup. About 4 cups. I also used V8 instead of plain tomato juice. Made for PAC Fall 2008 Edit: I made this again over the weekend with tomatoes I had frozen. Was just a delicious! I also added 1 large minced onion.