Creamy Tomato Soup

Betty Claus


This soup goes great with a grilled cheese sandwich


☆☆☆☆☆ 0 votes

30 Min
30 Min
Stove Top


  • ·
    4 large carrots, peeled and diced
  • ·
    1 large onion, sliced
  • 6 stalk(s)
  • 2 Tbsp
    dried basil,
  • 2 can(s)
    tomatoes, canned and chopped, with liquid
  • 14 l
  • 2 c
    chicken soup base
  • 1 l

How to Make Creamy Tomato Soup


  1. 1 In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
  2. Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes if time permits.
  3. 3
    After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. For a much silkier texture, at this point i let cool and put in fridge . will do step 4 the next day
  4. 4
    Stir in cream little by little over over low heat, until desired texture is reached andthen make a roux to thicken the soup, soup is just heated through. Season to taste with salt and pepper, and serve warm.
  5. Roux) 4 cups of butter and 4 cups of flour
    heat better and add flour stir until thick, and slow cook for 20 min. then let cool. Add to hot soup

Printable Recipe Card

About Creamy Tomato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #homemade soup

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