Creamy Tomato Soup

Creamy Tomato Soup
44
4 Reviews
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

Ingredients

2 (14.5-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 pint (2 cups )
Land O Lakes® Half & Half
1 tablespoon
sugar
1 teaspoon
Worcestershire sauce
 
Chopped fresh basil leaves, if desired

Directions

  1. Place tomatoes in food processor bowl fitted with metal blade. Cover; process until finely chopped.
  2. 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.
  3. 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.)
  4. Pour soup into individual bowls. Top with fresh basil, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
240
Cholesterol
50mg
Carbohydrates
21g
Protein
5g
Fat
16g
Sodium
530mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

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.

Posted January 26, 2014 by peggy

Rating

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!

Posted January 18, 2012 by LORRIE

Rating

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.

Posted January 13, 2012 by Connie

Rating

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

Posted January 11, 2012 by sandra

Rating

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.

Posted January 05, 2010 by Sandi

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