Homemade Cream Of Tomato Soup Canned Tomatoes Don’t Mess with the Best: Classic Tomato Soup

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Prep:
15 mins

Cook:
26 mins

Total:
41 mins

Servings:
6 servings
Nutrition Facts (per serving)
439 Calories
36g Fat
29g Carbs
5g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
Amount per serving
Calories 439
% Daily Value*
Total Fat 36g 46%
Saturated Fat 22g 108%
Cholesterol 93mg 31%
Sodium 602mg 26%
Total Carbohydrate 29g 11%
Dietary Fiber 8g 30%
Total Sugars 16g
Protein 5g
Vitamin C 53mg 267%
Calcium 173mg 13%
Iron 3mg 17%
Potassium 871mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As the months grow colder and the dreary days of winter begin to set in, soup season becomes a thing to celebrate! There is nothing more classic than a delicious bowl of warm, silky, comforting tomato soup. This recipe is made simple by using canned whole tomatoes and bulking up the flavor with poultry seasoning, onions, and a bit of fresh basil. The butter helps bring the creamy and silky texture while topping with crunchy croutons and a dollop of fresh heavy cream provides multiple textures and flavors. This soup is delicious on it’s own as a light lunch but try serving it with grilled cheese or a fresh green salad.

One of the keys to success in this recipe is to spend the time properly blending the soup. Be sure all the bits of onion and tomato are blended to a smooth and creamy texture. You can do this by using the immersion blender, as outlined in the recipe, or you can transfer the soup to a high-speed blender and blend in batches. You can try adding honey instead of sugar for a more round sweetness. For an added kick of herbs and spice add 1 tablespoon Italian seasoning and 1 teaspoon chili flakes.

Ingredients

  • 1 cup unsalted butter

  • 2 medium yellow onions, diced

  • 8 clove cloves garlic, minced

  • 1/4 cup all purpose flour

  • 3 28- ounce cans whole tomatoes

  • 1 cup vegetable broth

  • 2 tablespoons sugar

  • 2 teaspoons poultry seasoning

  • 1/4 cup chopped fresh basil

  • 1/2 oz croutons

  • 1/4 cup heavy cream

Steps to Make It

  1. Gather the ingredients.

    Perfect Tomato Soup ingredients in bowls

    The Spruce Eats / Diana Chistruga


  2. In a large pot over medium-low heat, melt the butter. Add onions, garlic, and season with salt and pepper. Cook the mixture, stirring occasionally, until very soft and translucent, 10-15 minutes.

    Onions, garlic, and season with salt and pepper in a pot on a burner, with a wooden spoon

    The Spruce Eats / Diana Chistruga


  3. Add the flour and stir to coat the onion mixture, continue cooking for an additional 2 minutes.

    Flour, onions, garlic, and season with salt and pepper mixture in pan on a burner, stirred with a wooden spoon

    The Spruce Eats / Diana Chistruga


  4. Add tomatoes and their juices, vegetable broth, sugar, poultry seasoning, and season again with salt and pepper. Raise the heat and bring to a boil. Once boiling, reduce heat to low and cook on a low simmer for 35 minutes, stirring frequently.

    Tomatoes and their juices, vegetable broth, sugar, and poultry seasoning with the onion mixture in a pan on a burner

    The Spruce Eats / Diana Chistruga


  5. Stir in the chopped basil and taste once more for salt and pepper and add if necessary. Use an immersion blender, or transfer to a high-speed blender, to blend the soup until completely creamy and smooth.

    Tomato soup blended in the pot with an immersion blender

    The Spruce Eats / Diana Chistruga


  6. Garnish with croutons and a splash of heavy cream.

    Perfect Tomato Soup garnished with croutons and heavy cream

    The Spruce Eats / Diana Chistruga


Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere, potentially causing burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tip

After pouring the can of tomatoes into the pot, rinse the inside of the can with the broth to make sure you don’t waste any of the crushed tomatoes left clinging to the can.

Recipe Variations

  • For creamy soup, add about 1/2 to 1 cup of cream, milk, or coconut milk.
  • For Italian flavor, add about 1 teaspoon of Italian seasoning to the pan along with the onion.
  • Use a fine mesh sieve set over a large bowl to strain the soup even more, if desired.
  • Garnish the soup with chopped basil, croutons, or a swirl of sour cream or olive oil.

How to Store and Freeze

  • Portion cooled soup into containers and store in the refrigerator for up to 3 days.
  • You can freeze the soup into portioned air-tight containers for 2 to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

What is an immersion blender used for?

An immersion blender is a wonderful tool to have around, especially if you like to make smooth soups and sauces often.  The immersion blender is the opposite of the one-off tool. It’s a blender on a stick that you can put right into a mixture, hot or cold, press a button, stir around, and purée the whole shebang. It saves you the pain and potential suffering of transferring hot soups to a blender to puree.  If you use your food processor or blender regularly, buy an immersion blender, and you’ll find yourself reaching for it often.

Do I need to peel the tomatoes for tomato soup?

There’s no need to peel the tomatoes for this tomato soup, because the soup is puréed.

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