Cream of Tomato Soup for a Rainy Day

Last Updated on April 28, 2022

Cream of tomato soup is wonderful any time of year, and so easy you will want to make it frequently.

On rainy days, the first thing some people think of is a bowl of tomato soup and a grilled cheese sandwich. I thought of that, too, but since The Good Plate is all about reconstructing packaged foods, I decided to make tomato soup from scratch.

You will find that it is just as easy to make as opening the can. You probably have all the ingredients already on hand, and it’s very economical, too.

I highly recommend using San Marzano tomatoes for this because they have a lot more flavor than the other whole canned tomatoes. if your store has San Marzano style, that’s okay, too. Use the whole can including the juice – sorry, no Bloody Mary tonight!

There are a couple of ways to do this. You can put the tomatoes in a blender before you add them to the pot, you can put the hot soup in a blender, or you can use an immersion blender. I’ve done all three methods and they all work nicely. If you are going to put the whole lot in a blender, make sure it’s a blender than can handle a high quantity, and be careful transferring it not to burn yourself.

Another option, which is really tasty, is to add a couple of tablespoons of red pepper paste to give it a nice red hue and depth of flavor.

Of course, this soup is great with a grilled cheese sandwich, but it’s really good with anything. It also freezes very well if you are lucky enough to have leftovers.

Let’s Make Cream of Tomato Soup

Cream of Tomato Soup

Easy and satisfying, this is much better than the canned soup you remember from childhood.

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Course: Appetizer, Lunch, Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Difficulty: Easy

Chef Adrienne Boswell

Servings (slide to adjust): 6

Calories per serving: 163kcal

Click here to add your own private notes.

Equipment

Blender optional

Immersion Blender optional

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Ingredients

1x2x3x

• 1 28 oz can can San Marzano Tomatoes, crushed
• ½ onion, chopped
• 2 teaspoons vegetable base
• 1 tablespoon butter
• 2 cups milk
• ½ teaspoon sugar, optional
• 1 cup cream
• 1 teaspoon fresh basil, chiffonaded

Ingredients necessary for the recipe step are in italic.

Instructions

• 1 tablespoon butter
  In a large saucepan, heat the butter.
• 1/2 onion
  Add the onions, and sauté them until they are translucent.
• 1 28 oz can can San Marzano Tomatoes, 2 teaspoons vegetable base, 2 cups milk, 1 teaspoon fresh basil
  Add the tomatoes, vegetable base, milk, and basil.
• 1/2 teaspoon sugar
  Taste and add sugar if necessary.
• Simmer on very low heat for about 30 minutes.
• Transfer to a blender and puree.
• Transfer the soup back to the saucepan, simmer on low.
• 1 cup cream
  Add the cream, stir and heat through.

Notes

Quick notes – If you decide to omit the cream, you might want to thicken the soup with a roux. If you can’t find crushed tomatoes, whole ones are just fine. Use an immersion blender if you do not have a regular blender.

Variations – You can omit the cream and use more milk, or you can omit the cream and serve the soup with a dollop of sour cream.

Nutrition

Calories: 163kcalCarbohydrates: 12gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 39mgSodium: 201mgPotassium: 273mgFiber: 1gSugar: 6g

Got Questions? Let me know!Mention @arbpen or tag #arbpen!