Italian-Style Creamy Tomato Soup

READY IN: 2hrs 15mins
Recipe by bobswagman

It's good

Top Review by Julie F

We really enjoyed this recipe. I made a couple changes, but I don't think it really affected the flavor of the soup - just made it a bit healthier really. I used petite diced tomatoes for the crushed tomatoes. At the end, I smushed it with a potato masher to get a bit smoother texture -though still pretty chunky! I used fat-free half and half in place of the cream, and because I didn't have any fresh basil, I added some Italian spice mix. It was fabulous with a panini and we will definitely make it again!

Ingredients Nutrition

Directions

  1. Pour olive oil in Dutch oven and on medium-high heat cook onions for 3-5 minutes. Add garlic and cook for 40 more seconds until fragrant. Add crushed tomatoes, chicken stock, heavy cream, and stir together. Let simmer for 30 minutes - 2 hours. Add basil, salt, and pepper, and stir until wilted. Pour into soup bowls with parmesan cheese to top (optional).

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