Tomato Cream Soup
An easy classic cream-based tomato soup. Make as is, or try Cook's Tip for reducing fat
PREP TIME 25 minutes
COOK TIME 25 minutes
7 servings (3/4 cup each)
|1||Cup reduced-sodium chicken broth|
|1/2||Cup heavy (whipping) cream|
|2||Tablespoon Fleischmann's® Original Margarine-stick|
|1||can (28 oz each) Hunt's® Petite Diced Tomatoes, undrained|
|1||Tablespoon Hunt's® Tomato Paste|
|1/2||Cup chopped onion (1/2 cup = about 1 med)|
|1||*serving Sour cream or thinly sliced fresh basil, optional|
|1/4||Teaspoon kosher salt|
- Melt Fleischmann's in medium saucepan over medium heat. Add onion; cook 2 to 3 minutes, or until onion softens, stirring occasionally.
- Add undrained tomatoes, broth, tomato paste and salt; mix well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 to 10 minutes, or until slightly thickened, stirring occasionally.
- Slowly add about 1/2 cup tomato mixture to cream; mix well. Gradually stir cream mixture into tomato mixture. Remove from heat.
- Pour into blender or food processor container and work in batches if necessary; cover. Pulse a few times, then blend just until smooth. Garnish each serving with sour cream or basil, if desired.
- If soup needs to be reheated, warm slowly over low heat. Do NOT bring to a boil to avoid curdling. To make this soup with less fat, replace the heavy cream with half-and-half. To eliminate the fat coming from cream, use nonfat half-and-half combined with 1 teaspoon cornstarch. Add as described and bring back to a simmer. Do NOT boil to avoid curdling.
|Serving Size:||3/4 cup|
|Total Fat||9 g|
|Saturated Fat||4.3 g|
|Dietary Fiber||1.1 g|
|Vitamin A||662.6 iu|
|Vitamin C||17.1 mg|
Check out more recipes for Soups