Best 16 Cream Of Tomato Soup Recipes

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Indulge in the creamy and comforting goodness of our homemade cream of tomato soup, a classic dish elevated with a medley of tantalizing flavors. This velvety smooth soup is crafted with fresh, ripe tomatoes, roasted for an intensely rich and flavorful base. A touch of garlic, onion, and aromatic herbs adds depth and complexity, while a splash of cream and Parmesan cheese creates an irresistibly creamy texture. Whether you prefer a classic, smooth soup or a chunky rustic version loaded with hearty vegetables, our collection of recipes has you covered. Dive into the creamy delight of our classic cream of tomato soup, explore the vibrant flavors of our roasted tomato soup, or relish the hearty goodness of our chunky tomato soup. Each recipe promises a unique culinary experience, sure to warm your soul on a chilly day or elevate your next lunch or dinner gathering.

Here are our top 16 tried and tested recipes!

CREAMY TOMATO SOUP



Creamy Tomato Soup image

This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

2 tablespoons unsalted butter
1 onion, coarsely chopped
1 to 2 cloves garlic (optional)
2 (14-ounce) cans whole peeled tomatoes
Coarse salt and freshly ground pepper
1 1/2 cups Basic Chicken Stock, or water
1/2 cup heavy cream (optional)

Steps:

  • Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
  • Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
  • Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
  • Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

FRESH CREAM OF TOMATO SOUP



Fresh Cream of Tomato Soup image

This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1 cup chopped onion
1/4 cup butter, cubed
3 pounds fresh tomatoes, peeled, seeded and chopped
2 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup all-purpose flour
4 cups chicken broth, divided
1 cup heavy whipping cream

Steps:

  • In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.

Nutrition Facts : Calories 305 calories, Fat 23g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein.

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Saute chopped fresh herbs in butter; add 1 jar pasta sauce, 2 cups water, 1/2 cup heavy cream and a pinch of nutmeg; simmer for 5 minutes.

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Much better than brand name soups, if you like homemade. Creamy and flavorful.

Provided by Karen Gibson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 2

Number Of Ingredients 8

2 large tomatoes, chopped
½ cup chopped onion
½ teaspoon white sugar
salt to taste
ground black pepper to taste
2 tablespoons margarine
2 tablespoons all-purpose flour
2 cups milk

Steps:

  • Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
  • In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 29.4 g, Cholesterol 19.5 mg, Fat 15.9 g, Fiber 3.1 g, Protein 11 g, SaturatedFat 5 g, Sodium 235 mg, Sugar 19.1 g

QUICK CREAMY TOMATO SOUP



Quick Creamy Tomato Soup image

When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
One 28-ounce can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup Toppers, for garnish, recipe follows
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, Cheddar, Gruyere, Swiss, etc.

Steps:

  • Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
  • Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Old fashioned easy to make creamy tomato soup that will warm your heart.

Provided by Julie Parton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

Steps:

  • In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g

CREAMY TOMATO SOUP



Creamy Tomato Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
5 slices stale bread, such as sourdough, quartered
3 cloves garlic, smashed and peeled
1 red onion, chopped
Kosher salt
2 tablespoons tomato paste
1 cup vegetable stock
Two 28-ounce cans crushed tomatoes
4 sprigs fresh basil
1 cup heavy cream
1 tablespoon honey

Steps:

  • Place a Dutch oven over medium-high heat. Add the olive oil and heat until just fragrant. Place 8 quarters of the bread into the hot oil and fry until golden brown, about 30 seconds on each side. Remove the bread and set aside for serving.
  • Add the garlic, onions and 1/2 teaspoon salt to the oil. Cook, stirring frequently, until the onions start to lose their color and soften, about 8 minutes. Add the tomato paste and cook until caramelized, about 1 minute more. Pour in the vegetable stock, canned tomatoes and basil and stir to combine. Swirl 1/2 cup water in each can of tomatoes and pour into the soup. Bring to a simmer, reduce the heat to low and simmer until the onions are soft, about 30 minutes.
  • Meanwhile, rip the remaining bread into bite-size pieces and submerge them in the cream in a medium bowl.
  • Puree the soup until smooth using an immersion blender. Add the cream and bread. Puree again until free of any lumps. Stir in the honey and taste for seasoning. Serve warm, each bowl topped with an olive oil crouton.

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 8

1/3 cup butter
1/4 cup flour
3 cups tomato juice
1/4 teaspoon baking soda
3 cups milk
1 tablespoon sugar
1 teaspoon salt
2 tablespoons crumbled Roquefort cheese

Steps:

  • Melt butter; blend in flour until smooth. Pour in tomato juice and stir until it thickens. Add soda, then milk, sugar and salt. Heat thoroughly. Divide into bowls and top with cheese. This soup does not curdle.

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons butter
1 medium onion, chopped
1 small carrot, peeled and finely diced
2 tablespoons flour
2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved
2 cups reduced-sodium canned chicken broth
1 tablespoon tomato paste
1 tablespoon fresh basil or 1/2 teaspoon dried basil
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup light cream or milk
Salt and pepper

Steps:

  • In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
  • In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  • Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAMY TOMATO SOUP



Creamy tomato soup image

A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish

Provided by Sarah Cook

Categories     Lunch, Soup

Time 1h15m

Yield Serves 6 adults and 6 kids

Number Of Ingredients 13

3 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
300g carrot, chopped
500g potato, diced
4 bay leaves
5 tbsp tomato purée
2 tbsp sugar
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
500g passata
3 vegetable stock cubes
400ml whole milk

Steps:

  • Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
  • Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
  • To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

Nutrition Facts : Calories 180 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

This is a recipe that I took from a junior cook book. I made this a few years ago and my family enjoyed it a lot. Hope you family will too =)

Provided by Polly_Waffle_Kid

Categories     Onions

Time 40m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
3 (410 g) cans crushed tomatoes
3 cups chicken stock
1 tablespoon tomato paste
2 teaspoons soft brown sugar
1 cup cream
spring onion

Steps:

  • Heat the oil in a large pan. Add the onion and cook until very soft and lightly golden, stirring occasionally. Add the garlic and cook for 1 more minute.
  • Add the tomatoes, stock, tomato paste and sugar to the pan. Bring to the boil then reduce the heat.
  • Simmer the soup, partially covered with a lid, for 20 minutes. Allow the soup to cool a little, then process it in batches in a blender or food processor until smooth.
  • Return the soup to the pan, stir in the cream and reheat gently. Don't let the soup boil once you have added the cream, or it will curdle.
  • Serve heated, garnished with chopped spring onions.

Nutrition Facts : Calories 294.4, Fat 24.1, SaturatedFat 12.6, Cholesterol 71.7, Sodium 311.5, Carbohydrate 14.2, Fiber 0.7, Sugar 6.8, Protein 6.4

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Easy, yummy way to make Cream of Tomato soup. I use home canned tomatoes and stewed tomatoes, but store-bought is fine. Don't use margarine - the water in it can make the roux lumpy. If you don't have stewed tomatoes, you can use 4 cans of diced tomatoes and sauté ½ cup of minced onion in the butter until tender before adding flour.

Provided by Deb Wolf

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 (14 -16 ounce) cans stewed tomatoes
2 (14 -16 ounce) cans diced tomatoes with juice
1/4 cup butter (preferred) or 1/4 cup oil
3 tablespoons flour
2 tablespoons brown sugar
1 tablespoon tomato paste
1 pinch allspice
1 3/4 cups chicken broth, low sodium preferred
1 1/2-2 cups half-and-half or 1 1/2-2 cups milk
salt and pepper

Steps:

  • Place a strainer over a large measuring cup. Drain and SAVE the juice from both stewed and diced tomatoes. Press down on the tomatoes with the back of a spoon to drain more juice. Measure 3 cups juice, discard excess or save for another use. (Bloody Mary anyone?) Set aside both juice and tomatoes.
  • Melt the butter in a large pot, sprinkle in the flour; stir and cook 1 minute. Add the brown sugar, tomato paste and allspice; stir.
  • Whisk in the chicken broth gradually; then add the reserved tomato juice and both kinds of tomatoes.
  • Bring to a boil, stirring frequently. Reduce to a simmer and cook 10 minutes.
  • Puree with an immersion blender, food processor or blender. Don't fill more than halfway if using a food processor or blender and cover with a kitchen towel before turning it on. Leave as chunky as you like and call it a bisque or puree smooth for cream soup.
  • Pour through a strainer into the same pot.
  • Heat cream/milk in microwave until steaming, stir into soup. Heating the cream/milk helps keep it from curdling.
  • Bring back to simmer. Do not boil after adding cream/milk - it will curdle. Taste for seasoning and add salt and pepper, more cream/milk or more sugar if desired.
  • Pureeing tomato seeds can make the soup a little bitter; adding a little more brown sugar will remove the bitterness.

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Here's a surefire chill chaser for Linda Parkhurst of Brooklyn, Michigan. "Even those who don't like tomato soup love this winter treat," she writes. "It's awesome with the seasoned homemade oyster crackers." Linda asked "Light & Tasty" magazine to lighten up the recipe for her. Find the delicious revamp in the Dec/Jan 2006 issue.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings (3 cups crackers).

Number Of Ingredients 16

1 can (14-1/2 ounces) stewed tomatoes
4 ounces cream cheese, cubed
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup butter
3 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (11-1/2 ounces each) V8 juice
1 cup half-and-half cream
1/2 teaspoon dried basil
SEASONED OYSTER CRACKERS:
3 cups oyster crackers
1/3 cup canola oil
1 tablespoon ranch salad dressing mix
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
9 tablespoons shredded part-skim mozzarella cheese

Steps:

  • In a food processor, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside. , In a large saucepan, saute onion and garlic in butter. Whisk in tomato soup and V8 until blended. Gradually stir in the cream cheese mixture, cream and basil. Cook and stir until heated through (do not boil)., In a large bowl, combine the crackers, oil, dressing mix, garlic powder and dill; toss to coat. Ladle soup into bowls; sprinkle with crackers and mozzarella cheese.

Nutrition Facts : Calories 387 calories, Fat 24g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 1260mg sodium, Carbohydrate 36g carbohydrate (15g sugars, Fiber 3g fiber), Protein 7g protein.

OLD-FASHIONED CREAM OF TOMATO SOUP



Old-Fashioned Cream of Tomato Soup image

The tomato soup is an original recipe of my father's that's been a favorite on our menu since the early days. We're always flattered when we receive requests for our tomato soup recipe, and we're proud to share it with others.-Susan Henderson, Missoula, Montana

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 7

1 can (28 ounces) diced tomatoes, undrained
1 cup chicken broth
1/4 cup butter, cubed
2 tablespoons sugar
1 tablespoon chopped onion
1/8 teaspoon baking soda
2 cups heavy whipping cream

Steps:

  • In a large saucepan, combine the first six ingredients. Cover and simmer for 1 hour. , In the top of a double boiler or metal bowl, heat cream over simmering water; add to tomato mixture just before serving.

Nutrition Facts : Calories 290 calories, Fat 28g fat (17g saturated fat), Cholesterol 97mg cholesterol, Sodium 342mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

ULTIMATE CREAM OF TOMATO SOUP



Ultimate Cream of Tomato Soup image

Hard to believe this delicious soup is made with canned tomatoes! Besure to use whole tomatoes packed in juice, not puree; you'll need some of the juice for the soup. DO NOT SKIP the roasting of the tomatoes; a little more effort, but worth it! Recipe comes from Cook's Illustrated with a slight modification.

Provided by Galley Wench

Categories     Low Protein

Time 55m

Yield 6 Cups

Number Of Ingredients 12

2 (28 ounce) cans whole tomatoes, drained, reserve 3 cups juice (not packed in puree)
1 1/2 tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced
1 tablespoon tomato paste
1 pinch ground allspice
2 tablespoons unbleached all-purpose flour
1 3/4 cups chicken stock or 1 3/4 cups canned low sodium chicken broth
1/2 cup heavy cream
2 tablespoons brandy or 2 tablespoons dry sherry
table salt
cayenne pepper

Steps:

  • Preheat oven to 450 degrees; adjusting oven rack to upper-middle position.
  • Line cookie sheet with foil.
  • Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
  • Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
  • Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
  • Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
  • Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
  • Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
  • Whisking constantly, gradually adding chicken stock; stir in reserved tomato juice and roasted tomatoes.
  • Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
  • Remove from heat and using an immersible blender puree the tomatoes.
  • (If using a blender, strain mixture into medium bowl.Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Return to pan and add remaining reserved liquid.).
  • Add cream, and heat over low heat until hot, about 3 minutes.
  • Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
  • To Make Ahead.
  • This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 12.

Nutrition Facts : Calories 259, Fat 16.5, SaturatedFat 9.8, Cholesterol 49.6, Sodium 147.1, Carbohydrate 21.9, Fiber 3.6, Sugar 12.3, Protein 5.4

Tips:

  • Use ripe, flavorful tomatoes: This will give your soup the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes or crushed tomatoes.
  • Roast the tomatoes before cooking: Roasting the tomatoes will intensify their flavor and make them sweeter. You can roast the tomatoes in the oven or on a grill.
  • Use a good quality vegetable broth: The vegetable broth is the base of your soup, so it's important to use a good one. Look for a vegetable broth that is low in sodium and has a rich flavor.
  • Add some fresh herbs: Fresh herbs, such as basil, oregano, and thyme, can add a lot of flavor to your soup. Add them at the end of cooking to preserve their flavor.
  • Serve with a dollop of sour cream or crème fraîche: This will add a bit of richness and creaminess to your soup. You can also serve it with a sprinkle of grated Parmesan cheese.

Conclusion:

Cream of tomato soup is a delicious and comforting soup that is perfect for a cold day. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a creamy, flavorful soup that will be enjoyed by everyone.

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