Easy Tomato Soup

Branwyn's Note:

This is great on cold winter days. When using pureed tomatoes it can be taken in a thermos or "go" cup. To drastically cut down on the fat, I don't add the butter and use fat-free half and half.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 2 (14 ½ ounce) cans seasoned diced tomatoes (I use roasted garlic)
• 2 cups tomato juice
• 1 (14 ½ ounce) can chicken broth
• 1 cup heavy cream or 1 cup fat-free half-and-half
• ½ cup unsalted butter (optional)

Directions:

1. Puree cans of diced tomatoes in blender or food processor.
2. (optional).
3. In a large saucepan combine tomatoes, juice, and broth.
4. Bring to a simmer and simmer for 15 minutes.
5. Turn off heat and add cream and butter.
6. Stirring thoroughly to melt butter.
7. Serve.

Reviews

[Chef #1112391]

This was delicious! I didn't have enough half and half, so I did about 1/2 c half and half and then 1/2 c sour cream.

[Lorna26]

wow that was yummy, used a splash of milk and stirred some yogurt through before serving and it tasted amazing. Also so economical which is always appreciated!

[Marsha D.]

Delicious soup! I used roasted garlic diced tomatoes as stated and I used fresh chicken broth. I omitted the butter as I used butter in my chicken broth. Love the flavor of this tomato soup. I pureed the tomatoes but lefted alittle chunky, still turned out good. I will be making this again. I served this with Classic Club Sandwiches. Thanks for sharing this recipe!