If you've only had tomato soup from a can, you're going to be blown away when you try a bowl of this. It's velvety, creamy and oh, so good! -Heidi Blanken, Sedro-Woolley, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings (1 quart).
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, 1 at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes; remove seeds., In another large saucepan, melt butter. Add tomatoes, 2 tablespoons chives, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until tender, stirring occasionally. Remove from the heat. Cool slightly., In a blender, process soup until blended. Return to the pan. Stir in cream; heat through. Sprinkle each serving with remaining chives.
Nutrition Facts : Calories 268 calories, Fat 16g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 693mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 6g fiber), Protein 8g protein.
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