Creamy Tomato Soup With Herbs
"An easy, delicious tomato soup without the fancy price of the "gourmet" soup to be found on the grocery shelf. From the "Desperation Dinners" ladies: Beverly Mills & Alicia Ross... one of my favorite columns in the (Raleigh NC) News & Observer."
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 teaspoon olive oil
- 1 small onion (for about 1/2 c chopped)
- 1 teaspoon garlic (bottled minced)
- 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic (see Note)
- 1 (15 ounce) can tomato sauce
- 1 cup milk or 1 cup half-and-half
- 1⁄2 cup parmesan cheese (grated or shredded)
- croutons, plain (optional) or garlic (optional)
directions
- Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
- Peel and chop onion and add to pot, stir and cook for 2 minutes.
- Add garlic, stir and cook 30 seconds.
- Add tomatoes with juice and tomato sauce.
- Raise the heat to high and bring soup to a boil.
- Reduce heat to low.
- Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
- Stir and heat for 2 minutes.
- Remove from heat and serve at once, garnished w/ croutons if desired.
- NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.
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Reviews
-
Yummy, quick, and healthy. I don't buy canned soups, and wonder why anyone would when you can whip this up so quickly. Pureed with a hand blender and served with grilled cheese, making the kids very happy for dinner. Would prefer the Parmesan sprinkled on top, it doesn't melt well, and changes the texture a bit. Thanks for sharing the recipe! -
I followed this recipe to the letter and think it's just great! Perfect for a snowy day. This will be a repeat. Thanks, Impera! -
This is nice, and very quick and easy. I didn't have the seasoned tomatoes, so added the basil and oregano, as indicated (and a little more.)Thank you for sharing your recipe with us. -
Impera: I'm not going to rate this since I have not tried it yet. However, I do make a soup...especially in winter that is almost identical. The main diferences are that I use only crushed tomatoes, basil, and no olive oil. The reason I am giving my recipe differnces is because often I will use it in a styro or thermal cup as healthy "meal on the go" in the car. Since I basically use it as a beverage, I found that the crushed tomatoes just worked better in a cup. I do have plenty of diced tomatoes on hand, and your recipe looks great, so I'll give it a shot when I've finished what I already have plenty in the freeze. It's certainly cheaper than those "Soup On the Go" products that are now in the grocery stores. Regards, DEEP
RECIPE SUBMITTED BY
Impera_Magna
United States
Retired at last!
