Best Quick Creamy Tomato Soup Recipes

Quick Creamy Tomato Soup image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

Two 15-ounce containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
One 28-ounce can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup Toppers, for garnish, recipe follows
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, Cheddar, Gruyere, Swiss, etc.

Steps:

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

Quick and Creamy Blender Tomato Soup image

Provided by Doughy

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (28 ounce) can tomatoes with herbs
1 small onion
1 stalk celery
1 garlic clove
1 dash Tabasco sauce (optional)
1/2 cup half-and-half cream
salt and pepper
sour cream, croutons, bacon bits

Steps:

Place all ingredients except the half and half in the blender, blend until smooth.
Pour mixture into a pot, simmer for 5 minutes.
Add half and half, salt and pepper to taste.
Garnish as desired. Enjoy!

Nutrition Facts : Calories 49.2, Fat 3.5, SaturatedFat 2.2, Cholesterol 11.2, Sodium 21.1, Carbohydrate 3.6, Fiber 0.4, Sugar 1, Protein 1.2

Quick Creamy Tomato Soup With Herbs image

Provided by BecR2400

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
1 small onion (about 1/2 cup chopped)
1 teaspoon bottled minced garlic
2 (14 1/2 ounce) cans chopped tomatoes seasoned with basil garlic & oregano
1 (15 ounce) can tomato sauce
1 cup low-fat milk (or whole milk or half-and-half)
1/4 cup grated parmesan cheese
garlic-herb crouton, for garnish
snipped fresh herb, for garnish

Steps:

Heat the olive oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and finely chop the onion and add it to the pot. Stir and cook for 2 minutes. Meanwhile, open the tomato and sauce cans.
Add the garlic, and stir and cook for 30 seconds. Add the tomatoes with their juices and the tomato sauce. Raise the heat to high, and bring the soup to a boil.
Reduce the heat to low. Stir in the milk and parmesan cheese. Do not boil the soup after the milk has been added. Stir and cook for 2 minutes. Remove from the heat and serve at once. Garnish with croutons and fresh snipped herbs.
NOTE: Use the Del Monte brand of diced tomatoes seasoned with basil, garlic and oregano. If you can't find the seasoned tomatoes, add 1/2 teaspoon each dried basil and dried oregano with plain diced tomatoes.

Nutrition Facts : Calories 105.2, Fat 3.8, SaturatedFat 1.7, Cholesterol 8.6, Sodium 684.5, Carbohydrate 13.2, Fiber 1.9, Sugar 8.5, Protein 6.1

Quick-Version Creamy Tomato Soup image

Provided by Daily Inspiration S

Time 30m

Number Of Ingredients 6

3 can(s) 14.5 oz. cans whole tomatoes with juice
1 can(s) 14.5 oz. can chicken broth
1 Tbsp sugar
2 tsp garlic, minced (or more to your liking)
1 Tbsp balsamic vinegar
3/4 c heavy cream

Steps:

1. Mix tomatoes in a blender and transfer to a large dutch oven.
2. Add chicken broth, sugar, garlic, balsamic vinegar and salt (to taste) to tomato mixture. Bring to a boil and then reduce heat and simmer for 10 minutes.
3. With heat on low, drizzle in heavy cream. Cook, stirring often, for an additional 3 minutes or until soup is hot.