Go Back

Simple Cream of Tomato Soup

This simple cream of tomato soup recipe comes together quickly for a creamy and lush soup using canned tomatoes, onion, garlic, butter, chicken broth, and heavy cream.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons butter
  • 1 medium onion coarsely chopped
  • 2 cloves garlic minced
  • 2 14-ounce cans whole peeled tomatoes or 4 cups whole fresh tomatoes, blanched and skin removed
  • coarse salt and freshly ground pepper to taste
  • 1.5 cups chicken broth
  • 0.5 cup heavy cream

Method
 

Preparation Steps
  1. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, and cook until the onion starts to soften, about 5 minutes.
  2. Add the tomatoes and juice from the cans, salt and pepper to taste, and the chicken broth. Simmer the tomato mixture for 10 minutes.
  3. Working in batches, add the hot tomato mixture to a blender or food processor, and process until very smooth. If using a blender, cover the top with a towel, not the lid.
  4. Add the smooth soup back to the saucepan, and add the cream. Stir to combine, and serve right away.

Notes

For soup that tastes too acidic, especially if you use fresh tomatoes as opposed to canned, add a small sprinkle of sugar of baking soda to the pot. Both of these ingredients will help to neutralize the acid in the tomatoes, and will help the cream not curdle when you add it.