Creamy Tomato Soup

Creamy Tomato Soup

This thick and creamy tomato soup is an easy and quick supper or lunch recipe.

10 min.prep time 30 min.total time
5 servings
444 Ratings

Ingredients

2 (14 1/2-ounce) cans diced tomatoes
2 tablespoons Land O Lakes® Butter
1 medium (1/2 cup) onion, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon sugar
1 teaspoon Worcestershire sauce
Chopped fresh basil leaves, if desired

Directions

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.

Stir in half & half with wire whisk. Continue cooking, stirring 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.

Nutrition Facts (1 serving)

Calories: 240

Fat: 16g

Cholesterol: 50mg

Sodium: 530mg

Carbohydrates: 21g

Dietary Fiber: 3g

Protein: 5g

Recipe #12848©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

5 stars
I 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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