Tomato Soup I

Tomato Soup I

203 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Lee Ann
Recipe by  Lee Ann

“This is the creamiest tomato soup I have ever had.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour.
  2. Stir in cream; cook until heated through and serve.

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Reviews (203)

Rate This Recipe
Baricat
92

Baricat

Lovely, simple flavor. I omitted both the margarine (and if I had wanted the extra calories, I would have used butter for its superior taste) and sugar, which is unnecessary in properly prepared tomato recipes. Also cut the soda to a mere sprinkle. The result was perfection. I incorporated milk instead of cream for a lighter, fresher flavor. For those of you who have had problems with the cream curdling, try tempering the cream. After heating it, add a spoonful of the hot soup into it and stir it in. Add another couple of spoonfuls and stir. After adding about a cup of hot soup this way, whisk your cream mixture into the pot of hot soup. The soup should be at the barest simmer, not a rippin' boil. Possibilities for garnishes of your bowls of soup include julienne strips of fresh basil leaves, a tsp of freshly grated Parmesan or Asiago, or finely minced pepperoni.

PASKATHY
65

PASKATHY

This is a "great tomato flavor" soup. But be careful ~ if the base is boiling when adding the cream, the cream can curdle. Hint ~ heat the cream until hot, but not boiling before adding to tomatoes.

Katyushka
48

Katyushka

Best tomato soup recipe ever. Notes: Don't add any more than the 1/4 tsp baking soda, ie don't guess! b/c you will totally kill the acidity of the soup and end up trying to compensate with vinegar. Add whatever spices you personally like when you add the minced onion. This makes the soup recipe "yours" I like to add an italian spice mix with crushed red pepper and some balsamic vinegar at the very end. SO good. Many thanks to Lee Ann for this awesome recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 8.5 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

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Roasted Red Pepper and Tomato Soup

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Cream of Fresh Tomato Soup