Real Recipes From Real Home Cooks ®

chunky cream of tomato soup

(1 rating)
Recipe by
Deb Wilson
New Glasgow, NS

This version (mine) of cream of tomato soup is a bit chunky and though cloves seem like an odd choice as a spice - the soup just isn't the same without it. I think I'll make a pot tonight actually - love this stuff! Serve with salad and crusty bread for a great light supper!

(1 rating)
yield 8 serving(s)
prep time 45 Min
cook time 1 Hr
method Stove Top

Ingredients For chunky cream of tomato soup

  • 4 Tbsp
    canola or olive oil
  • 1 lg
    onion, diced
  • 2-3
    ribs celery, sliced fairly thin
  • 1 tsp
    ground cloves
  • 2 can
    (28 oz) diced tomatoes (drain but reserve juice)
  • 1 c
  • 1 c
  • 1 c
    half and half (or coffee cream)
  • salt and freshly ground pepper to taste

How To Make chunky cream of tomato soup

  • 1
    In a large soup pot, heat the olive oil. Add the onion and celery and cook over medium heat, stirring occasionally, until just softened.
  • 2
    Stir in the tomato paste, ground cloves and season to taste with salt and pepper. Cook, stirring, for 5 minutes. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes.
  • 3
    Transfer half of the soup to a blender or food processor bowl, cool in fridge for 10-15 minutes and then puree until smooth. (Sometimes I find the tomato mixture a bit looser than I want - if this happens, I just mix a tablespoon of of Robin Hood Easy Mix flour in a bit of water and stir in.) Return the puree to the pot, add milk and half & half and heat to desired temperature for serving. Note: If you are watching fat you can use 2 cups milk instead of a cup of cream.