Homemade cream of tomato soupPrep: 20 min Cook: 30 min Servings: 8by Micheline120 recipes>
Easy and quick to prepare vegetarian, cream of tomato soup for lunch or anytime you want something warm and comforting to eat.
- 1 - 28 oz (796 ml) can italian tomatoes, whole and peeled with juice
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 3 1/2 cups (900 ml) vegetable broth
- 1 Tbsp sugar
- 1/2 tsp thym, dried
- 1/2 tsp oregano, dried
- Salt and Pepper to taste
- 1 cup (250 ml) 15 to 18 % liquid cream
- Cook the onion and garlic in a heavy bottom pot until they are translucent (not browned) on low to medium heat. Add the tomatoes and the vegetable broth. Simmer for 15 minutes. Add the herbs and spices except the sugar. Simmer for 10 minutes. Add the sugar and cream. Simmer for another 3 minutes. Using a hand held pulverizer or mixer, process the soup until smooth and creamy (be careful as the soup maybe very hot) OR cool the soup and process in a food processor. Serve with fresh bread or crackers and cheese.
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