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Cream of Tomato Soup
You'll never buy canned soup again! This is the best homemade tomato soup recipe made with a few pantry staples and a little fresh basil.
Course
Soups
Cuisine
American
Keyword
cream of tomato soup, tomato soup
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
142
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
Dutch oven
Soup ladle
Ingredients
2
tbsp
extra virgin olive oil
½
yellow onion
finely chopped
½
tbsp
minced garlic
1
can
crushed tomatoes
28oz can
¼
tsp
baking soda
1
tbsp
dried parsley
salt and pepper
to taste
1
tbsp
fresh basil
chopped
1
tbsp
honey
2-3
cups
skim or low fat milk
US Customary
-
Metric
Instructions
Saute the onion and garlic in the olive oil until it is translucent.
Add the tomatoes, baking soda, parsley, salt and pepper.
Bring to a boil. Simmer for 10 minutes over medium low heat.
Add the honey and basil. Check and add more salt and pepper as needed.
Add in 2 to 3 cups of skim or low fat milk depending on whether you prefer your cream of tomato soup thicker or thinner. Warm & serve.
Video
Nutrition
Serving:
1
bowl
|
Calories:
142
kcal
|
Carbohydrates:
14.4
g
|
Protein:
6.1
g
|
Fat:
7.2
g
|
Saturated Fat:
1.1
g
|
Polyunsaturated Fat:
5.9
g
|
Cholesterol:
2.5
mg
|
Sodium:
167.5
mg
|
Fiber:
0.5
g
|
Sugar:
13.1
g