Creamy Tomato Soup
July 16, 2015
Categories: Comfort Food, Dinner, Lunch, Soups and Stews, Dairy, Fruit, Tomato, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Fall/Autumn, Summer, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Canned Tomatoes, Make it from scratch, Heavy Cream, Spring more
"I love tomato soup, and have been looking for a great one to make myself. This particular soup is so creamy and delicious, and since it is one of my favorite comfort foods, I plan to make it often. It is especially good with a grilled cheese sammie! Another great recipe from Menumusing."
- SEASONING BLEND
- SOUP INGREDIENTS
- Serving Size: 1 (414 g)
- Calories 291.5
- Total Fat - 23.4 g
- Saturated Fat - 14.3 g
- Cholesterol - 71.6 mg
- Sodium - 1840.5 mg
- Total Carbohydrate - 19.6 g
- Dietary Fiber - 4.4 g
- Sugars - 11.5 g
- Protein - 4.2 g
- Calcium - 82.3 mg
- Iron - 1.6 mg
- Vitamin C - 37.3 mg
- Thiamin - 0.1 mg
Bring the cream just to the boiling point in a small saucepan. Turn the heat down to low to just keep warm. Set aside.
Combine the seasoning mix thoroughly in a small bowl. Set aside.
Melt the butter in a heavy pot, not cast iron. Add the onions and celery. Cook over high heat, for 12 minutes.
Add 2 tablespoons of the seasoning mix to the onion and celery mix. Cook for 2 minutes.
Chop the tomatoes and add to the pot, using only the juice from one can.
Add the rest of the seasoning mix. Stir in the seasoning.
Cover, and bring to a rolling boil.
Uncover the pot, stir well, and continue boiling about 3 minutes.
Stir in the stock, and bring to a boil.
Cover, reduce the heat to low, and simmer 10 minutes.
Uncover, turn the heat to high, and cook 10 minutes more.
Stir in parsley, and remove from heat.
Put the soup into a food processor in 2 batches, and process until coarsely pureed but not quite smooth. You can also use an immersion blender.
Stir in the reserved warm cream, and serve.
Tips & Variations
No special items needed.