Tomato Cream Soup by Rose

Rose Rauhauser


My husband's Grandmother used to make him homemade tomato soup, so now with cold weather, here's my version of tomato soup. Enjoy


★★★★★ 1 vote

6 or more
40 Min
45 Min
Stove Top


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  • 1/4 c
    unsalted butter
  • 1
    red onion finely chopped
  • 1
    large carrot finely chopped
  • 1
    small can cream of tomato soup
  • 4
    lb. can of italian plum tomatoes in their juice
  • 3 c
    chicken stock
  • 1
    fresh spring of basil
  • 1/2 tsp
    dried thyme
  • 1
    bay leaf
  • 1 1/2 c
    white bread crumbs
  • 1 c
    light cream
  • 2 Tbsp
    finely shredded fresh basil for garnish

How to Make Tomato Cream Soup by Rose


  1. In a large saucepan, melt butter over medium heat, add onion and carrot and saute until onion is translucent. Add tomatoes, stock, basil sprig, thyme and bay leaf. Bring to a boil, reduce the heat, cover and simmer on low for about 30 minutes. Discard the bay leaf and stir in the bread crumbs. In small batches, puree the soup with a food mill, blender or food processor. Be careful with liquid it has a tendancy to splatter. After pureeing return back to same pan and stir in the cream on low heat until thoroughly heated.
  2. I usually serve with paninni's or a great sandwich. My husband loves grilled cheese paninni's to dunk in the soup. If not a sandwich, a great bread. Enjoy.

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About Tomato Cream Soup by Rose

Course/Dish: Cream Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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