Real Recipes From Real Home Cooks ®

tomato cream soup by rose

(1 rating)
Recipe by
Rose Rauhauser
Bronx, New York to York, PA

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 rating)
yield 6 or more
prep time 40 Min
cook time 45 Min
method Stove Top

Ingredients For tomato cream soup by rose

  • 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.