Chunky Cream of Tomato Soup

Deb Wilson


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 vote

45 Min
1 Hr
Stove Top


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4 Tbsp
canola or olive oil
1 large
onion, diced
ribs celery, sliced fairly thin
1 tsp
ground cloves
2 can(s)
(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


  • 1In a large soup pot, heat the olive oil. Add the onion and celery and cook over medium heat, stirring occasionally, until just softened.
  • 2Stir 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.
  • 3Transfer 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.

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About Chunky Cream of Tomato Soup

Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #dinner, #lunch, #Soups

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