Creamy Tomato Soup
You can never have too many main course recipes, so give Creamy Tomato Soup a try. One serving contains 969 calories, 51g of protein, and 53g of fat. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $4.3 per serving. If you have dried basil, oregano, low sodium chicken broth, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. 3784 people were glad they tried this recipe. It is brought to you by Mother Thyme. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is spectacular. Users who liked this recipe also liked Creamy tomato soup, Creamy Tomato Soup, and Creamy Tomato Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 teaspoon dried basil
1/2 cup half and half, regular or fat free
28 ounce garden fresh or canned crushed tomatoes with basil
2 medium garlic clove, minced
1/4 cup low sodium chicken broth or water
1 tablespoon olive oil
1/2 teaspoon dried oregano
Few cracks of black pepper
1/4 teaspoon salt or to taste
1/4 cup shallot, diced
1 tablespoon sugar
Equipment:
sauce pan
Cooking instruction summary:
Heat oil in a large saucepan over medium heat. Stir in shallots and cook until tender, about 5 minutes. Stir in garlic and cook for about 1 minute more. Add in crushed tomatoes, sugar, oregano, basil, half and half, broth, salt and pepper. Bring to a low boil and then reduce heat to a simmer and cook for just about 15 minutes longer. Serve warm.
Step by step:
1. Heat oil in a large saucepan over medium heat. Stir in shallots and cook until tender, about 5 minutes. Stir in garlic and cook for about 1 minute more.
2. Add in crushed tomatoes, sugar, oregano, basil, half and half, broth, salt and pepper. Bring to a low boil and then reduce heat to a simmer and cook for just about 15 minutes longer.
3. Serve warm.
Nutrition Information:
covered percent of daily need
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