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Ellie Krieger's Creamy Tomato Soup


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  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 (14 1/2 ounce) cansno salt added diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups low sodium chicken broth or 2 cups vegetable broth
  • 2 tablespoons heavy cream
  • 2 teaspoons sugar
  • 1 ⁄2 teaspoon salt
  • 1 ⁄4 teaspoon white pepper
  • 2 tablespoons chopped fresh chives



Step 1

Heat the oil in a large soup pot over medium heat.
Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the tomatoes, tomato paste, and chicken broth; bring to a boil.
Decrease heat to med-low and simmer, stirring occasionally, about 15 minutes.
Remove from the heat and allow to cool slightly, about 15 minutes.
Working with about 1 cup at a time, puree the soup in a blender until smooth, then transfer the puree to another pot (alternatively, you can use an immersion blender).
Stir in the cream, sugar, salt, and white pepper; taste and adjust seasonings.
Serve garnished with the chives.

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