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Cyndie's Creamy Tomato Soup

Creamy Tomato Soup with a slight kick."


2 T butter
1 medium sliced onion
4 garlic cloves smashed (do not mince)
3 14oz cans whole canned tomatoes with liquid (5cups)
1 cup vegetable or chicken broth (you can use water)
2/3 c heavy cream
1 T white sugar
1/2 tsp crushed red pepper
1/4 tsp celery seed
1/4 tsp dried oregano
salt and pepper to taste.


In a large saucepan melt 2T butter in 2T evoo. Saute the sliced onion and smashed garlic over moderate heat stirring occasionally until soft, about 5 minutes. Add your tomatoes with their liquid, vegetable broth (or chicken or water), heavy cream, sugar, crushed red pepper, celery seed and oregano. Season with salt and pepper to taste. Bring to a boil. With a Cuisinart hand-held mixer, break up the tomatoes, onion and garlic until smooth, leave some pieces for texture. You can use a spoon to breakup the pieces, but the blender makes this job much easier. Reduce the heat and simmer for about 10 - 15 minutes.

I serve with crusty garlic bread.

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Nutritional Information
Per Serving

no nutrition information available

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