Tomato Soup

Nothing says lovin’ like warm creamy tomato soup on a cold southern California day…. Ok, well, it’s great soup!

Tomato Soup
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Sweet, creamy, and warm - like a hug in a bowl!
Servings Prep Time
10 People 10 Minutes
Cook Time Passive Time
30 Minutes 10 Minutes
Servings Prep Time
10 People 10 Minutes
Cook Time Passive Time
30 Minutes 10 Minutes
Tomato Soup
BigOven - Save recipe or add to grocery list
Print Recipe
Sweet, creamy, and warm - like a hug in a bowl!
Servings Prep Time
10 People 10 Minutes
Cook Time Passive Time
30 Minutes 10 Minutes
Servings Prep Time
10 People 10 Minutes
Cook Time Passive Time
30 Minutes 10 Minutes
Ingredients
  • 56 oz Whole Tomato (canned) Organic is best!
  • 3/4 cup Heavy Cream
  • 3/4 cup Vegetable Broth
  • 1/4 Yellow Onion Minced
  • 4 garlic cloves Minced
  • 2 tsp Crushed Red Pepper Flakes
  • 1 tsp Crushed Bay Leaf
  • 2 tbsp Brown Sugar
  • 5 tbsp Parsley
  • 5 tbsp Basil
  • 5 tbsp Oregano
Servings: People
Instructions
Preparation
  1. Mince the onion and garlic.
Cooking
  1. Heat Extra Virgin Olive Oil in a large pot on the stove over medium heat. Add the onions, garlic, and red pepper flakes. Stir until the onions are translucent. Add whole tomato(s) and mash until broken down. Add bay leaf and stir.
  2. Stir in heavy cream and brown sugar. Bring to a boil (while stirring routinely so it does not burn).
  3. Lower heat to simmer until thickened (approximately 10 minutes).
  4. Puree with an immersion blender until the mixture is smooth and creamy.
  5. Stir in vegetable broth, salt, pepper, basil, oregano, and parsley
Serving
  1. Serve with french bread, croutons or your favorite salad!
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