Best Rich Tomato Soup Recipes

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RICH AND CREAMY TOMATO SOUP



Rich and Creamy Tomato Soup image

"My husband, who doesn't like tomato soup, really likes this rich and creamy version," informs Marie Keyes of Cheney, Washington. "It's easy, but it tastes like you put a lot of work into it. When I share it with co-workers, everyone loves it."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/2 cups milk
1 teaspoon sugar
1/2 to 1 teaspoon dried basil
1/2 to 1 teaspoon paprika
1/8 to 1/4 teaspoon garlic powder
1 package (8 ounces) cream cheese, cubed

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately.

Nutrition Facts : Calories 157 calories, Fat 5g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 457mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

RICH 'N' SAVORY TOMATO SOUP



Rich 'n' Savory Tomato Soup image

"This has to be the best tomato soup recipe ever," writes Cindy Reynolds of Decatur, Illinois. "I serve it, or variations of it, at least once a week due to popular demand. It's often the 'first course' for company."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 12

1 large onion, chopped
8 fresh baby carrots, sliced
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon pepper
Dash salt
1/2 cup refrigerated nondairy creamer
1/4 teaspoon vanilla extract
2 tablespoons minced fresh basil

Steps:

  • In a large saucepan, saute onion and carrots in oil until tender. , Stir in flour until blended; gradually add broth. Stir in the tomatoes, sugar, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly., Transfer to a blender. Cover and process until smooth. Return to the pan; stir in creamer and vanilla. Heat through (do not boil). Garnish with basil.

Nutrition Facts : Calories 151 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 615mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

KITTENCAL'S THICK AND RICH CREAMY TOMATO SOUP (LOW-FAT OPTION)



Kittencal's Thick and Rich Creamy Tomato Soup (Low-Fat Option) image

This is 100% better than any canned tomato soup! --- If you find that the soup is too thick for your liking you may thin out with more tomato juice during cooking if desired, I strongly suggest to use V-8 tomato juice for the best flavor, this soup will only improve in flavor the longer it is cooked and it tastes even better the next day, it also freezes well -------- LOW-FAT OPTION reduce the butter amount or use a healthy alternative such as Smart Balance Butter Blend and use fat-free milk or fat-free half and half

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1 small onion, very finely chopped
1 1/2 teaspoons dried oregano
4 garlic cloves, minced (or finely chopped)
1 pinch crushed red pepper flakes (or adjust to taste)
2 tablespoons all-purpose flour
1 cup milk
3 cups tomato juice, divided
1 (28 ounce) can crushed tomatoes
3 -4 teaspoons sugar
1/2 teaspoon salt (or to taste, I use seasoned salt)
parmesan cheese (optional)
crouton (see my Kittencal's Garlic Croutons)
fresh ground black pepper (to taste)

Steps:

  • In a bowl combine 2 cups tomato juice with crushed tomatoes and milk.
  • In a saucepan melt the butter over medium-high heat.
  • Add in onion and dried oregano; saute until softened (about 3 minutes).
  • Add in garlic and red pepper flakes; cook stirring for 2 minutes.
  • Add in flour and stir for 1 minute.
  • Slowly add in the tomato/milk mixture whisking constantly to remove any lumps; bring to a boil stirring frequently until bubbly and thickened, then season with sugar, salt and pepper (the mixture will be quite thick).
  • Reduce heat to low, add in remaining 1 cup of tomato juice (or more) and simmer uncovered for 45 minutes to 1 hour (can simmer longer if desired, if the soup is still too thick for your liking add in more tomato juice and keep seasoning with salt and pepper if needed during cooking).
  • Ladle into bowl then sprinkle with Parmesan cheese and croutons if desired.
  • Delicious!

Nutrition Facts : Calories 124.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 15.7, Sodium 575.1, Carbohydrate 17, Fiber 2.6, Sugar 5.2, Protein 3.8

RICH AND CREAMY TOMATO BASIL SOUP



Rich and Creamy Tomato Basil Soup image

The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup butter
salt and pepper to taste

Steps:

  • Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
  • Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Nutrition Facts : Calories 472.6 calories, Carbohydrate 16.8 g, Cholesterol 142.5 mg, Fat 45.4 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 28.3 g, Sodium 216.6 mg, Sugar 12 g

RICH AND CREAMY TOMATO BASIL SOUP



RICH AND CREAMY TOMATO BASIL SOUP image

Categories     Sauce     Pasta

Yield 4 servings

Number Of Ingredients 12

US METRIC
INGREDIENTS (Nutrition)
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
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Steps:

  • DIRECTIONS 1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. 2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

RICH TOMATO SOUP



Rich Tomato Soup image

Make and share this Rich Tomato Soup recipe from Food.com.

Provided by Dancer

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup chopped onion
3/4 cup chopped green peppers or 3/4 cup sweet red pepper
1 tablespoon margarine
1 1/2 teaspoons freah snipped basil or 1/2 teaspoon dried basil, crushed
1/8 teaspoon ground red pepper (optional)
2 cups tomato juice
1 cup buttermilk
fresh basil leaves or lime slice

Steps:

  • In a small saucepan cook onion and green or sweet red pepper in margarine till very tender.
  • Stir in basil and ground red pepper, if desired.
  • Cook and stir for 1 minute more.
  • Remove from heat.
  • In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk.
  • Cover and blend till smooth.
  • Return mixture to saucepan and heat through.
  • Or, chill thoroughly.
  • Garnish each serving with fresh basil leaves or lime slices, if desired.

Nutrition Facts : Calories 84.2, Fat 3.5, SaturatedFat 1, Cholesterol 2.5, Sodium 426, Carbohydrate 11.3, Fiber 1.3, Sugar 8.8, Protein 3.5

RICH ROASTED TOMATO SOUP



Rich Roasted Tomato Soup image

Provided by Melissa d'Arabian : Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 9

8 Roma tomatoes, cut in half lengthwise
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 cup plus 1 tablespoon water, divided
1/2 onion, chopped
2 cloves garlic, minced
2 teaspoons dried herbes de provence
2 cups chicken or vegetable stock
Sour cream or olive oil, for garnish, (optional)

Steps:

  • Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
  • In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour.
  • Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly.
  • Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly.
  • In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.

Nutrition Facts : Calories 109 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 164 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 4 grams

RICH TOMATO SOUP



Rich Tomato Soup image

My husband doesn't care for traditional tomato soup, but he loves this rich, fresh-tasting version. It has an unexpected chicken-broth base and appealing chunks of tomatoes. It's an excellent first course and a great light lunch with a salad and garlic bread.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 12

2 cups sliced carrots
1 cup chopped celery
1 small onion, finely chopped
1/2 cup chopped green pepper
1/4 cup butter
4-1/2 cups chicken broth, divided
4 medium tomatoes, peeled and chopped (4 cups)
4 teaspoons sugar
1/2 teaspoon curry powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 cup all-purpose flour

Steps:

  • In a Dutch oven, saute carrots, celery, onion and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry powder, salt if desired and pepper; bring to a boil. Reduce heat; simmer for 20 minutes. , In a small bowl, combine the flour and remaining broth until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes.

Nutrition Facts : Calories 115 calories, Fat 6g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 153mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

RICH TOMATO SOUP WITH PESTO



Rich tomato soup with pesto image

When you've got rich tinned tomatoes and intense, fruity SunBlush tomatoes, there's no reason not to enjoy homemade tomato soup in the depths of winter.

Provided by @MakeItYours

Number Of Ingredients 9

1 tbsp butter or olive oil
2 garlic cloves, crushed
5 soft sun-dried or SunBlush tomatoes in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml turkey or vegetable stock
1 tsp sugar, any type, or more to taste
142ml pot soured cream
125g pot fresh basil pesto
basil leaves, to serve

Steps:

  • Heat the butter or oil in a large pan, then add the garlic and soften for a few mins over a low heat. Add the sun-dried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
  • Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

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