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Creamy Tomato Soup (No Cream)

Rated as 4.76 out of 5 Stars

"Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting."
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35 m servings 231
Original recipe yields 4 servings


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  1. Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
  2. Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.


  • Cook's Notes:
  • I recommend using home-canned tomatoes.
  • Substitute 1 tablespoon dried basil for the fresh basil, if desired.

Nutrition Facts

Per Serving: 231 calories; 13.7 25.8 3.9 15 514 Full nutrition

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Read all reviews 23
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I cut back on the brown sugar a bit (personal preference) and since I wanted a thicker soup, probably used about 20% less chicken broth than recipe specified. The bread cubes do a nice job on th...

Great tasting soup. I substituted canned crushed tomatoes for the whole tomatoes - saved a little work mashing them. Came out perfect. Served it with grilled cheese. It was delicious.

Very good, hearty soup! Perfect! Hubby and kiddos loved it!

I made it as written except I used dried basil and white sugar as that was what I had. It was delicious, so simple I made it while chatting with my brother. Four of us enjoyed it with cucumber s...

I made this impromptu so had to substitute a few things. It was my first time making it, but I don't think it suffered in the least from the substitutions. I had fresh Beefsteak tomatoes from ...

Absolutely delicious! I made this tonight using sourdough bread from Boudin's Bakery. And an immersion blender makes blending soups so much easier - no transferring between pot and blender that ...

I would love to have done this as geome wrote it, but I made a few tweaks for what was on hand - and olive oil blender-emulsion style for the butter, dried basil instead of fresh, and sugar subs...

We enjoyed this easy, delicious and creamy tomato soup. I used homemade chicken broth, home-canned tomatoes and dried basil. Adding in the slices of cubed bread, resulted in a thick soup. Inste...

Replaced brown sugar with white and instead of bread I added steamed cauliflower to thicken and give it a creamy look.