Italian-Style Creamy Tomato Soup

"It's good"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 15mins
Ingredients:
9
Yields:
6 bowls
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Pour olive oil in Dutch oven and on medium-high heat cook onions for 3-5 minutes. Add garlic and cook for 40 more seconds until fragrant. Add crushed tomatoes, chicken stock, heavy cream, and stir together. Let simmer for 30 minutes - 2 hours. Add basil, salt, and pepper, and stir until wilted. Pour into soup bowls with parmesan cheese to top (optional).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. We really enjoyed this recipe. I made a couple changes, but I don't think it really affected the flavor of the soup - just made it a bit healthier really. I used petite diced tomatoes for the crushed tomatoes. At the end, I smushed it with a potato masher to get a bit smoother texture -though still pretty chunky! I used fat-free half and half in place of the cream, and because I didn't have any fresh basil, I added some Italian spice mix. It was fabulous with a panini and we will definitely make it again!
     
Advertisement

RECIPE SUBMITTED BY

I am an ugly Scandinavian kid, hence the fact there is no picture, lol. I enjoy kung-fu, drawing, playing guitar and piano, and creating recipes. I haven't tried any of them but 99% of the time they turn out great, so don't be hesitant! Lol. I'm planning on getting my GED (because school stinks) when I'm 15 and become a designer of cell phones. (Sr. Java Developer to be more specific), and maybe open a few restaurants here and there. So yeah.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes