SoupAmericanFree to use

Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 onion, diced; 3 cloves garlic, minced; 2 cans (28 oz each) whole peeled tomatoes; 2 cups vegetable or chicken stock; 1 tablespoon sugar; 1 teaspoon salt; 1/2 cup heavy cream; 1/4 cup chopped basil

Smooth tomato soup with a touch of cream, made from pantry staples. Perfect with grilled cheese.

Serves 4

Prep 10 min

Cook 30 min

Creamy Tomato Soup — Photo: Tony Webster from Minneapolis, Minnesota, United States, CC BY 2.0, via Wikimedia Commons

Ingredients

3 tablespoons butter
1 onion, diced
3 cloves garlic, minced
2 cans (28 oz each) whole peeled tomatoes
2 cups vegetable or chicken stock
1 tablespoon sugar
1 teaspoon salt
1/2 cup heavy cream
1/4 cup chopped basil

Steps

Step 1. Melt the butter and cook the onion for 8 minutes. Add the garlic for 1 minute.
Step 2. Add the tomatoes with their juice, the stock, sugar, and salt. Simmer for 20 minutes.
Step 3. Blend until smooth with an immersion blender.
Step 4. Stir in the cream and warm through. Top with basil.

Where this recipe comes from

Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.