Grandma's Old Fashioned Creamy Tomato Soup
photo by kittycatmom
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 diced tomatoes
- 4 cups tomato juice
- 1 1⁄2 cups heavy cream
- 1⁄2 cup butter
- salt and pepper
directions
- 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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Reviews
-
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.
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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!