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Creamy Tomato Soup Recipe

Posted February 12, 2013

 

I discovered a new recipe for Creamy Tomato Soup last night and loved it so much I thought I would share! We have some cold weather coming up on Saturday and I think I'll be making this again!

I basically combined the 2 recipes I posted in the meal plan on Monday to make this soup. It uses ingredients many of us already have in the pantry and fridge so you can make it any time.

Creamy Tomato Soup

Ingredients

2 Tablespoons unsalted butter

1 Onion, chopped

2 - 3 Cloves garlic chopped

28 oz. Can diced tomatoes, not drained (I used Dei Fratelli Seasoned diced tomatoes that are BOGO for $1.34 at Harris Teeter through today, 2/12) - You can also use two 14 oz cans, seasoned or not seasoned of diced, whole or crushed tomatoes.

2 Cups chicken broth (I used low sodium broth)

2 Cups milk (I used skim milk but next time I will use 1%)

Salt and pepper to taste

Directions

Melt butter in a medium pot. Cook onion and garlic in butter, stirring constantly, for about 3 minutes on medium heat until soft.

Add tomatoes (including liquid in can), chicken broth salt and pepper and bring to a boil. Then simmer on low for 10 minutes.

Fill blender up half way with the soup mixture and puree until smooth. Hint: cover top of blender lid with a dishtowel because there may be some leakage. Make sure you hold the lid down tight so it doesn't fly off when you start to blend (which it will if you don't push down on it).  After you puree each batch, pour it into a clean pot and continue to cook on low.

Once all the soup has been pureed, pour in 2 cups of milk and stir until blended. Add any additional pepper or salt, if needed. Cook on low another 5 minutes and serve immediately.

Garnish with fresh basil, shredded mozzarella cheese or Parmesan cheese, if desired.

Serve with rolls or crusty bread and a salad and dinner is served!

This recipe is also located in the WRAL Recipe Database found at the link above.

10 Comments

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  • Red Bird Feb 15, 11:35 a.m.

    Thank you Faye for this recipe! I made it using half and half in place of the skim milk plus added some dried basil to onion/garlic process. Delicious, fast and easy! I agree about the immersion blender.Best Christmas gift that I received this year!

  • Faye Prosser - Smart Shopper Feb 14, 9:50 a.m.

    Thanks for the recipes, kcastleberry! They both look good! And I agree about the mozz. grilled cheese and tom. soup.

  • kcastleberry Feb 13, 4:50 p.m.

    Here's another favorite that's cheap when potatoes are on sale.

    Easy Old Fashioned Potato Soup
    2 pounds of russet potatoes, peeled and cut into large chunks
    1/2 cup of chopped onion
    3 tablespoons of all purpose flour
    salt and freshly cracked black pepper, to taste
    1/4 to 1/2 cup (1/2 to 1 stick) of salted butter or margarine
    Water to cover 1 (12 ounce) can of evaporated milk 1 t of Chicken base like Anne's (optional, but extra yummy) Toss the potatoes w/ the onion, flour & salt & pepper; set aside for about 10 min. Meanwhile melt butter in a large pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover potatoes & bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 15 to 20 minutes, or until potatoes are tender. Take a potato masher and mash potatoes right in the pot leaving some chunks. Taste, adjust salt and pepper, and continue cooking on simmer,until the soup reach desired consistency & thickness

  • kcastleberry Feb 13, 4:36 p.m.

    I forgot to add that this is really good with Mozzarella grilled cheese sandwiches.

  • kcastleberry Feb 13, 4:34 p.m.

    This sounds really good. I'll have to give your recipe a try. I have a cheap, easy, and quick Tomato Bisque soup recipe that I'd like to share.

    Easy Tomato Bisque Soup

    1 can condensed Tomato Soup
    1)15 ounce can petite diced tomatoes, undrained
    1/2 - 1 Tablespoon pesto sauce (I like about 1/2 T)
    Milk
    (sometimes I add a pinch or two of sugar to taste because I just like the slight sweetness)

    Instructions
    1.In sauce pot place tomato soup, tomatoes, and pesto sauce.
    Fill tomato soup can with milk and pour that in as well. Stir and heat over medium until heated through.

  • Faye Prosser - Smart Shopper Feb 12, 6:23 p.m.

    I have an immersion blender but it's old and needs to be replaced so I blended it in the actual blender to make sure it was really smooth. As long as I started slow and held on tight, I didn't have a mess! :-) Thanks for the info, though, jdouglas.

  • jdouglas13 Feb 12, 6:13 p.m.

    The recipe sounds yummy! :)

    I do have 2 very important words for blending hot liquid: immersion blender. Worth every penny you will spend on it, and once you've used one, you will find countless recipes to use it for.

  • Amomoftwo Feb 12, 4:54 p.m.

    This sounds delicious.....but I am sensing that there was a bit of a mess!! Love the "some leakage" comment!! Thanks for the heads up!

  • Faye Prosser - Smart Shopper Feb 12, 4:07 p.m.

    Let me know what you think, jcook. :-)

  • barbiedoll1967 Feb 12, 1:22 p.m.

    Faye, it sounds delicious! I can't wait to try it.