I ran out in January (cue sad violins), but I love, love, love canned diced tomatoes from the store in this soup. It works in a pinch. We love it. https://www.thespruceeats.com/easy-creamy-tomato-soup-3061099 Made this last night with Pizza Margherita grilled cheese sandwiches with my homemade sourdough bread. Grilled cheese would go great with these! Dill Weed has been a must have for topping tomato soup passed down. I loved it. It has an intense flavor and is definitely a keeper! To make the soup completely in the oven you’re going to add the tomatoes and garlic and spices to your dutch oven with the olive oil and roast it at 375 degrees for 20 minutes. If that is the case, then instead of the sugar that too many Americans tend to use to excess, why not put in just a pinch of baking soda? It’s awesome when a small swap makes it more available to all diet types! If you can’t find San Marzano, go with organic whole canned tomatoes. You can make this gluten free by using cron starch instead of flour. Puree soup in pan using immersion blender, or (working in batches) transfer tomato mixture to a blender and puree until smooth - be careful not to splatter hot liquid. Thanks for the tip! You can opt to use fresh if you prefer. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes. Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert. Yes, you can freeze creamy tomato soup assuming the milk product used in the soup is heavy cream. We don’t have a bunch of spinach or kale or basil in the mix. Thanks! Remove pan from heat and stir in basil. If you use half and half or milk in the soup don’t add it before freezing. Add the olive oil and butter to a pan on medium heat. Yield: 8 Servings, Amount per serving: 189 calories, Calories: 189g, Carbohydrates: 8g, Protein: 2g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 48mg, Sodium: 857mg, Potassium: 150mg, Fiber: 1g, Sugar: 3g, Vitamin A: 935g, Vitamin C: 3.8g, Calcium: 28g, Iron: 0.4g. Add in the cream and let cook for an additional 5 minutes before serving. Easy Creamy Tomato Soup made with just a handful of ingredients and so smooth you'll never eat the canned stuff again. a friend’s mother made canned tomato soup using butter in the recipe and I haven’t been able to find one similar and am tickled to pieces to find this one to try. I had to omit the onions because I didn’t have any at the time. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. I’ve made it both ways and both are delicious. Your email address will not be published. When you eat them within a couple of minutes the inside of the croutons are still crispy too. Roasted red pepper soup is one of our favorites!!! I love cooking for family and friends and sharing easy, flavorful recipes. Will it change the taste drastically ? Always get rave reviews on spaghetti sauce, pizza sauce, etc. Share it to your friends and family! For the tomato paste, is that 3 ounces by volume or weight? Add in the salt and pepper and flour and whisk well until the flour is cooked for roughly 30 seconds … All images and text © for Dinner, then Dessert. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes. The secret to creamy tomato soup isn’t in the preparations, but in the ingredients. This tomato soup from canned tomatoes is perfect for cold winter days, and is quick and easy to make. Dutch Oven: Great for soups or braised meats and the lid is actually a frying pan. This post may contain affiliate links. This is your classic Campbell’s Tomato Soup kicked up about 10 notches. Total Carbohydrate Dressing Simple 6 Ingredient 6 Minute Creamy Tomato Soup up with delicious cream is optional. Love this soup on a chilly day. Creamy tomato soup is the perfect seasonal soup to transition from the bright tomato flavors of late summer into the crisp evenings of October. So happy to hear that! I ate tomato soup for lunch today and I did add cheese and sour cream. Add in the salt and pepper and flour and whisk well until the flour is cooked for roughly 30 seconds and fully incorporated. I used whole milk because that’s what I had on hand, and I left out the sugar because I liked the way it tasted without it. You will LOVE this creamy tomato soup. I love homemade soups! Because I LOVE tomato soup and I got tired of making my husband get it for me from Whole Foods for crazy high prices. I Have made using low fat evaporated milk (couldn't find in data base) and it is delicious as well! Thank you for sharing! I am a trained Private Chef of almost 10 years. 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