Creamy Tomato Soup

Posted by on Mar 29, 2012 | Comments Off on Creamy Tomato Soup

32 oz broth (veggie or chicken)
28 oz package of crushed tomatoes
1 cup whole milk or heavy cream
pure salt to taste
freshly ground black pepper
handful of fresh basil, roughly chopped (optional)
freshly grated parmesan cheese (optional)

  • Combine broth and tomatoes in a saucepan over medium heat.
  • When soup bubbles, stir in milk and reduce heat to low.
  • Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally.
  • Puree soup with an immersion blender if you have one (or transfer to regular blender).
  • Serve bowls of soup with basil and parmesan over the top if using.

Serves 4.



~ Very simple warm and creamy soup. Nice to take advantage of when fresh tomatoes are not in season. Shown here with GROWN-UP-GRILLED-CHEESE. When tomatoes are in season, and you’ve got a bunch to use up, try this fresh, ROASTED-TOMATO-SOUP recipe instead.

~ If you’re not having a sandwich on the side, you might want to make some croutons to toss into the soup. You can do this easily by cutting up a few pieces of bread into chunks, and toasting in the oven on a cookie sheet until dry & crunchy. If you’d like, you can season the bread after you’ve cut it up by tossing it in a bowl with olive oil, salt, pepper & crushed garlic (or garlic powder) then transfer to a sheet and toast in oven.

~  The amount of salt will vary depending on how salty the broth is and whether or not you’re using cheese which is pretty salty in & of itself.  1/2 tsp is probably safe to start with for most, and more can be added at the table if needed.

~ Feel free to substitute the basil for other fresh herbs.

Enjoy =)

 For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating dairy free, omit the cheese.  Always check the labels of any packaged goods you’re using (such as broth) if eating gluten and/or sugar free.

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