Tomato Cream Soup

Tomato Cream Soup

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


  1. Melt Fleischmann's in medium saucepan over medium heat. Add onion; cook 2 to 3 minutes, or until onion softens, stirring occasionally.
  2. 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.
  3. Slowly add about 1/2 cup tomato mixture to cream; mix well. Gradually stir cream mixture into tomato mixture. Remove from heat.
  4. 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.
  5. 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.

Nutritional Information

Serving Size: 3/4 cup
Iron .2 mg
Calories 113
Total Fat 9 g
Saturated Fat 4.3 g
Cholesterol 22 mg
Sodium 460.6 mg
Carbohydrate 7.2 g
Dietary Fiber 1.1 g
Protein 1.8 g
Sugars 3.4 g
Calcium 50.4 mg
Vitamin A 662.6 iu
Vitamin C 17.1 mg

Check out more recipes for Soups

More to Explore