Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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This thick and creamy tomato soup is an easy and quick supper or lunch recipe.
Place tomatoes in food processor bowl fitted with metal blade. Cover; process until finely chopped.
Melt butter in 3-quart saucepan until sizzling; add onion. Cook over medium heat 4-6 minutes or until onion is softened. Stir in flour, salt and pepper; continue cooking 1 minute or until smooth and bubbly.
Whisk in half & half. Continue cooking, whisking occasionally, 8-10 minutes or until mixture is thickened. Stir in all remaining ingredients; continue cooking 5-7 minutes or until heated through. (Do not boil.)
Pour soup into individual bowls. Top with fresh basil, if desired.
Dietary Fiber: 3g
5 starsI first made this recipe and those at home looked at me. Second time I had to make a double batch they loved it so much. I work outdoors and it has been cold here but I know I can whip up a hot pot of soup in minutes.
I tried this recipe last night and it was delicious!!! The only thing I did different was blend mine with a stick blender instead of leaving it chunky. My son won't eat tomatoe chunks! LOL It was great with grilled cheese. Getting very cold here in Wisconsin, this recipe is a keeper!
I use Italian stewed tomatoes, 2 % milk, fresh basil and a touch of cayenne pepper in lieu of the Worcestershire. I also add a pinch of salt and eliminate the sugar. After cooking, I blend this in a blender until smooth. I top this with a tsp. of sour cream and a sprig of fresh basil.
This recipe looked easy and tasty (what could be bad with butter?). I like to use what a recipe calls for on my first attempt, so I used the full fat version of 1/2 & 1/2 (what could be bad)? I didn't want to kind of like it and then later, l=blame butter and milk fat free products. I used crushed tomatoes and pureed them in the blender. I did add fresh, minced garlic to the onion mixture (because I add it to just about everything!).Yummmm-o! Great creamy texture, and a rich (read: buttery), full flavor. We are tomato soup aficionados and my daughter loved it. It really did only take 10 minutes!A keeper. Thanks!Sandra
I used fat free half and half to cut back on the fat in this recipe. It was good, but next time I think that I will use tomato sauce in place of the diced. I like that texture better. All in all a good recipe that I would make again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1134
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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