Prep 10 mins
Cook 1 hr
- 1 (28 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1⁄4 cup butter
- 2 tablespoons sugar
- 1 tablespoon onion, chopped
- 1⁄8 teaspoon baking soda
- 2 cups heavy cream
- Combine everything but the heavy cream.
- Cover and simmer for one hour.
- Heat cream in a double boiler; add this to the tomato mixture just before serving.
Very easy recipe. I didn't have any onion on hand and added only about 1TB of sugar. 4 Stars instead of 5 for excluding the necessary salt and pepper. Definitely needs basic seasoning to bring out the proper flavors. Make sure you don't overheat the cream/half&half or it will break.
I did find this too buttery ad had only used a tablespoon and a half, added two teaspoons of the sugar only as I had added one whole carrot and a rib of celery and a spring of fresh dried parsley,for more flavour. I also added one cup of half and half as all my cream mixture at the end. It was a nice different soup, after having a scoop I added a little lemon pepper seasoning and that seemed to bring it more together, as to what I was looking for. Will make again, its a nice pantry soup ingredients always on hand. Went well with a grilled melting cheese sandwich.
What a wonderful soup! I did omit the sugar - achieved the sweetness by sauteing 3T minced onion with a small minced carrot in 2T butter (I was trying to reduce the fat & I avoid adding white sugar whenever possible) until they were mildly caramelized. Used chicken base from Costco with water for the broth which I added to the onion/carrot blend. Used crushed tomatoes (thought I had a can of diced but didn't) & the baking soda. After simmering I blended the tomato mix. Used 1 cup heavy cream & 1 cup whole milk (ran out of heavy cream). This was marvelous! DH had 2 bowls (after initially whining about not liking cream of tomato soup). Served with fresh Recipe#47081 & slices of Maluarosa cheese floated on the piping hot soup. This one goes into the keeper file. Thank you for posting Charlotte!