10 Minutes Cooking > Quick Soups > Hot Soups > Blended vegetable soup
10-Minute Creamy Tomato Soup
Enjoy a warm and comforting bowl of creamy tomato soup ready in just 10 minutes. This recipe is perfect for a quick lunch or dinner.
Ingredients
- 28 oz Canned crushed tomatoes
- 1 cup Vegetable broth
- 1/2 cup Heavy cream
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Dried basil
- to taste Salt
- to taste Pepper
- 1 tsp Sugar
Combine Ingredients
In a medium saucepan, combine the canned crushed tomatoes, vegetable broth, garlic powder, onion powder, dried basil, sugar, salt, and pepper.
Simmer
Bring the mixture to a simmer over medium heat. Cook for 8 minutes, stirring occasionally.
Blend (Optional)
For a smoother texture, use an immersion blender to blend the soup until smooth. Be careful when blending hot liquids.
Add Cream
Stir in the heavy cream. Heat through, but do not boil.
Serve
Serve immediately. Garnish with fresh basil or a swirl of cream, if desired. Serve with grilled cheese for a complete meal.
Nutrition Facts Estimated per 100g of product
Calories: 70kcal; Protein: 1g; Fat: 5g; Carbohydrates: 6g; Fiber: 1g; Sugar: 4g
Other Considerations for Nutrition
Adjust sodium content by using low-sodium vegetable broth. Consider adding a dollop of Greek yogurt instead of heavy cream for a lighter option.
FAQ
-
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. You will need about 2 pounds of fresh tomatoes. Peel and chop them before adding them to the saucepan. You may need to cook the soup for a bit longer to soften the tomatoes. -
Can I make this soup vegan?
Yes, substitute the heavy cream with cashew cream or coconut cream to make the soup vegan. -
Can I store leftover soup?
Yes, store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.