Cream of Tomato Soup

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When food blogger Mary of The Cake Chica was craving winter comfort food she turned to this recipe for cream of tomato soup. Using the freshest ingredients (and organic when possible) this soup, which is guaranteed to warm you up on a winter day, takes only two steps. And, it’s made even easier with the help of a blender or food processor. Mary suggests serving with grilled cheese or a ham sandwich for a complete comfort meal.

Serves: 6


2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 garlic cloves, minced
2-28 ounce canned organic whole peeled tomatoes, not drained
1/2 cup beef stock
1 teaspoon sugar
1 teaspoons kosher salt
1/4 teaspoon baking soda
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 1/2 cups organic heavy cream

1 medium tomato, cored, seeded and finely chopped
Chopped fresh parsley
Heavy cream

1. In a large saucepan, over medium heat melt the butter. Add onion and garlic and sauté for about 5 minutes or until tender. Stir in the tomatoes, beef stock, sugar, salt, baking soda, pepper and nutmeg. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.

2. Transfer soup to a food processor or blender, cover and puree until smooth. Return the soup to the pan and stir in the cream. Cook over medium-low heat for about 5 minutes but do not boil. Ladle soup into bowls and garnish with chopped tomatoes, parsley and a swirl of cream.

We love this dish for its simplicity. Will you add this recipe to your soup rotation?

To see more great recipes that use just fresh ingredients, hop on over to Mary’s food blog, The Cake Chica, where you’ll never see any Hamburger Helper, spam or canned soup recipes.

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