Grandma's Old Fashioned Creamy Tomato Soup
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.
- Ready In:
- 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.
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I just used this as a basic guide. Didn't want to make a special trip to the grocery for heavy cream so just added a bit more butter and thickened it with corn starch. Also, I just used my garden tomatoes processed by hand through a New Star Foodservice 42566 3-Piece Stainless Steel Chinois Strainer -- no store bought tomato juice, no V8 or anything like that. Think I've got about two quarts. Added two teaspoons of crushed basil, a little chopped up onion, salt and pepper and crushed red pepper. Very thick, creamy soup. Added a little too much milk, but will be better next time!Reply
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.1Reply