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Creamy Tomato Soup

Creamy Tomato Soup
    • 2 tablespoons olive oil
    • 4 garlic cloves, minced
    • 1 large yellow onion, sliced
    • 2 (28 oz) cans San Marzano peeled tomatoes
    • 1 cup chicken stock (or vegetable stock)
    • 2 tablespoons sugar
    • 1/4 cup half and half
    • 8 large fresh basil leaves, roughly chopped
    • 1/4 teaspoon dried oregano
    • kosher salt and freshly ground black pepper, to taste

Creamy Tomato Soup
    • In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.
    • Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
    • Add the half and half, basil, oregano and season to taste with salt and pepper. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.

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