Creamy Tomato Soup
Creamy Tomato Soup requires approximately 30 minutes from start to finish. For 64 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This soup has 105 calories, 4g of protein, and 5g of fat per serving. This recipe serves 6. It is a good option if you're following a gluten free, lacto ovo vegetarian, and whole 30 diet. 55 people have made this recipe and would make it again. If you have half n half, ground cumin, canolan oil, and a few other ingredients on hand, you can make it. It is brought to you by So How's it Taste. It can be enjoyed any time, but it is especially good for Autumn. Overall, this recipe earns a rather bad spoonacular score of 38%. Similar recipes are Creamy Tomato Soup, Creamy Tomato Soup, and Creamy Tomato Soup.
Servings: 6
Ingredients:
1/4 tsp. freshly ground black pepper
1 (14.28 oz.) can chopped unsalted San Marzano tomatoes, undrained
1 tbsp. canola oil
2 cups unsalted chicken stock
2 tbsp. coarsely chopped fresh flat-leaf parsley
4 garlic cloves, minced
1/2 tsp. ground cumin
1/4 cup half-and-half
3/8 tsp. kosher salt
1 1/2 cups chopped onion
1/4 tsp. hot smoked paprika
Equipment:
sauce pan
frying pan
blender
bowl
Cooking instruction summary:
1. Heat a medium saucepan over medium heat. Add canola oil to pan; swirl to coat. Add onion, cumin, kosher salt, and paprika to pan; cook 8 minutes, stirring occasionally. Increase the heat to medium-high. Add minced garlic; sauté 1 minute, stirring constantly. Stir in tomatoes and chicken stock; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; stir in half-and-half.2. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Top with parsley and freshly ground black pepper.
Step by step:
1. Heat a medium saucepan over medium heat.
2. Add canola oil to pan; swirl to coat.
3. Add onion, cumin, kosher salt, and paprika to pan; cook 8 minutes, stirring occasionally. Increase the heat to medium-high.
4. Add minced garlic; sauté 1 minute, stirring constantly. Stir in tomatoes and chicken stock; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.
5. Remove from heat; stir in half-and-half.
6. Place half of tomato mixture in a blender.
7. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
8. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
9. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Top with parsley and freshly ground black pepper.
Nutrition Information:
covered percent of daily need
Related Videos:
Tomato Bisque - Creamy Tomato Soup Recipe
Soup Recipe - How to Make Creamy Tomato Basil Soup
