Old-Fashioned Cream of Tomato Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 (28 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1⁄4 cup butter
- 2 tablespoons sugar
- 1 tablespoon onion, chopped
- 1⁄8 teaspoon baking soda
- 2 cups heavy cream
directions
- Combine everything but the heavy cream.
- Cover and simmer for one hour.
- Heat cream in a double boiler; add this to the tomato mixture just before serving.
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Reviews
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I did find this too buttery ad had only used a tablespoon and a half, added two teaspoons of the sugar only as I had added one whole carrot and a rib of celery and a spring of fresh dried parsley,for more flavour. I also added one cup of half and half as all my cream mixture at the end. It was a nice different soup, after having a scoop I added a little lemon pepper seasoning and that seemed to bring it more together, as to what I was looking for. Will make again, its a nice pantry soup ingredients always on hand. Went well with a grilled melting cheese sandwich.
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What a wonderful soup! I did omit the sugar - achieved the sweetness by sauteing 3T minced onion with a small minced carrot in 2T butter (I was trying to reduce the fat & I avoid adding white sugar whenever possible) until they were mildly caramelized. Used chicken base from Costco with water for the broth which I added to the onion/carrot blend. Used crushed tomatoes (thought I had a can of diced but didn't) & the baking soda. After simmering I blended the tomato mix. Used 1 cup heavy cream & 1 cup whole milk (ran out of heavy cream). This was marvelous! DH had 2 bowls (after initially whining about not liking cream of tomato soup). Served with fresh Recipe#47081 & slices of Maluarosa cheese floated on the piping hot soup. This one goes into the keeper file. Thank you for posting Charlotte!
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Tweaks
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This is the Cream of Tomato served at Lucinda's- those who attended Lawrence University know what I'm talkin about ;) To get the same flavor... they substitute 1/2 the cream with liquid coffee creamer and the rest with half and half to keep the calories down, whichever you use, don't forget to temper the cream first- curdled cream is yucky. We never used that much sugar, at home I use 2 teaspoons of sugar, it's plenty. Make it to share, it's souper easy and tastes GREAT- real comfort food!
RECIPE SUBMITTED BY
Charlotte J
United States