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Creamy Tomato Soup

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No one will believe this incredibly rich and creamy homemade tomato soup started with a can of crushed tomatoes! Let it be your secret ingredient to ladling up bowls of pure heavenly comfort!

What You'll Need:
  • 2 (28-ounce) cans crushed tomatoes
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh basil (see Note)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups (1 pint) heavy cream
What To Do:
  1. In a large soup pot, combine tomatoes, sugar, basil, garlic powder, salt, and pepper; bring to a boil over medium-high heat, stirring occasionally.
  2. Reduce heat to low and slowly stir in the cream. Simmer 4 to 5 minutes, or until heated through; do not allow to boil.



No fresh basil on hand? Just add 1 teaspoon dried in place of the fresh. And make sure to serve lots of crackers with this soup (we especially like oyster crackers in it) or, even better, a homemade focaccia (Italian flatbread).

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have been making this for years and love it. Never had trouble with the cream curdling.

Put a pinch of baking soda in before you add the milk or cream and it will not curdle -unless you forget and boil the soup

I have make fresh tomato soup and used fat free half and half. First I prepare the fresh tomatoes and remove the skin when soft. Then I sauted some onions, garlic in olive oil until soft. I then add the tomatoes, basil, salt, pepper, sugar. Let this simmer 30 minutes. After that I use the hand held blender and blend to desire consistence I then add the half and half. Not sure if it's using the olive oil or the blender, but my soup has never curdle on me.

This is a wonderful soup that you can make in less time than it takes to make a sandwich !!So much better than canned tomatoe soup and I only use one kind. This is delicious !!!! I use half and half to cut some of the calories !!!

sounds easy enough, can I use half and half if I dont have the heavy cream?

You can use half and half but it will curdle with too much heat, that's why they use heavy cream... it doesn't.

PS to my last comment, if you add any cream to boiling hot liquids, it will curdle... so sorry for the boo boo.

This soup is delicious, I've made it several times. The hardest part is opening the cans of tomatoes. It makes a large amount, I usually cut recipe in half.

Vanette, The best advice I have for the curdle issue is to temper the cream. In another pan have about a cup of the soup and slowly add the cream to it while stirring. Then after all the cream has been poured in, add another cup of the soup to it and continue stirring. Then, add the tempered cream and soup back to the original soup. You may have to adjust the level(s) of soup and cream in this process as necessary, but I think this should help. Wallace

This Creamy Tomato Soup was delicious & easy to make. However when I stirred in the cream it curdled immediately! Why did that happen? I have tried to make it in the past with another recipe & it curdled for me then too. I even heated the cream ver slowly on low heat so it was slightly warm and not cold before I added it. What did I do wrong?

You can not pour cream into a boiling pot take pot off burner for a minute then very slowly pour cream on to soup stirring all the while return to burner and let simmer on low a few minutes stirring occasionally Do Not Let Boil..then serve


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