Creamy Tomato Soup is a very easy recipe. There’s nothing complicated about it. The tomatoes used in this recipe are canned tomatoes. These can be homemade canned (jarred) tomatoes or store bought. Canned tomatoes are an extremely versatile pantry staple. They can be used in a variety of dishes from spaghetti sauces to chili as well as soups such as the Tomato Soup with Lentils that was previously published on this site. That’s why I always have canned tomatoes in my pantry.Jump to Recipe
Tomato soup, with or without lentils, is one of my favorite soups, and as a kid, I ate it often, using it to dip my sandwiches and drinking it from a soup mug. I even remember standing on a chair at the stove making condensed tomato soup while my mom stood nearby. As an adult, I made a can of the condensed stuff, and discovered that I didn’t like it. Fortunately, one of my nieces helped me to discover that the problem was with how I was preparing it, but that’s a story for a different blog post.
I love having the ability to make tomato soup without needing to have cans of condensed soup on hand. It’s liberating to know that if I have a sudden craving for tomato soup and grilled cheese that I don’t need to run to the store and buy canned soup. As I mentioned above, I always have canned tomatoes in the pantry, but I may not always have cans of tomato soup.
What will you need to prepare this recipe?
From the Pantry
- Canned Tomatoes
- Chicken, or Vegetable, Broth
- Dried Basil
- Sugar (optional)
From the Root Cellar
From the Refrigerator
This recipe for Creamy Tomato Soup is so simple that you may never buy another can of the condensed stuff. The best part is that it’s made from common pantry staples. If you don’t have cream on hand, you can use an equal amount of canned, evaporated, milk.
I like to prepare a batch of this soup on the weekend and store it in pint sized mason jars in my fridge, so I can take it for lunch during the week. When I eat this soup as an entree instead of a side or starter, I like to eat a two cup portion.
Give our recipe for Creamy Tomato Soup a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
Creamy Tomato Soup
- 2 tbsp butter ($0.19)
- 1 medium onion chopped ($0.29)
- 1½ cups broth chicken or vegetable ($0.79)
- 1 tsp salt ($0.01)
- 1 tsp dried basil ($0.04)
- 1 quart canned tomatoes ($0.90)
- ¼ cup cream ($0.52)
- 1 tbsp sugar (optional)
- Melt the butter in the bottom of a 2 – 3 quart pan.
- Add the onion to the melted butter and saute until the onion becomes translucent
- Add the broth, salt, basil, and tomatoes to the pan with the onions and mix well, scraping the bottom of the pan.
- Bring to a full rolling boil, then lower heat.
- Simmer soup for 5 to 10 minutes.
- Remove from heat and stir in cream.
- The soup can now be served, or if you prefer a creamier soup, you can use an immersion blender to puree it.
Nutrition information in the table below is for a one cup serving of Creamy Tomato Soup prepared according to the recipe above without the optional sugar.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.