Tuesday, December 13, 2011

Recipe: Creamy Tomato Soup

I learned long long ago that even though Campbell's has the soup market down, I prefer to make my own tomato soup.  It is just way better.  (Although chicken and stars... so good)  Honestly, tomato soup can't be screwed up unless you add too much salt or unless you spill it.  I've been eating this a lot for dinner because it goes so well with a cheddarella (please refer to Weeds season 1 for what a cheddarella is).


1 16oz can of whole tomatoes
1 T of chopped basil, fresh or dried
1/2 medium onion, chopped, sauteed
Season Salt
Cream (you can use half and half too)
Combine tomatoes (and juice in can), basil, onion into a blender.  Blend for approximately 3 minutes until well blended.  Some people like it chunkier, I like it smoothe.  Pour into a medium sized pot and set on medium heat.

Stir in 2 T (or more if you want... it really doesn't matter) of cream.  Make it look pretty and stir it around.  Okay... keep stirring until well blended.  Cook until hot.


Really... that's it.


  1. mmm thanks! about how many servings does that make?

  2. Mmm that sounds delish! I'll have to give it a try. (:

    xo Emily

  3. I love tomato soup, and your version sounds delicious!

  4. Anonymous9:31 PM

    ahhh , you are such a bad blogger tsk



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