Menu Enter a recipe name, ingredient, keyword...

Creamy Tomato Soup


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 3 1/2 pounds ripe tomatoes chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 3 cups Fresh Vegetable Broth (see recipe) (you may substitute canned vegetable or chicken broth)
  • 1/8 teaspoon ground cloves
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup half-and-half


Servings 6


Step 1

Melt the butter with the oil over low heat in a pot.

Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring.

Add the tomatoes, tomato paste, sugar and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt and pepper. Remove from heat and cool slightly.

Purèe the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half.

Warm the soup before serving.

This recipe yields 6 to 8 servings.

Per serving (based on 8): 239 calories, 37g carbohydrates, 6g protein, 9g fat, 13mg cholesterol.

You'll also love

Review this recipe

Fusilli With A Nifty Light Tomato Sauce 'Tomato Time' Tart