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Simply Elegant Tomato Soup Recipe
Simply Elegant Tomato Soup Recipe photo by Taste of Home

Simply Elegant Tomato Soup Recipe

Read Reviews (2)
3.5 2
Publisher Photo
If you’ve only had tomato soup from a can, you’re going to be blown away when you try a bowl of this. It’s velvety, creamy and oh-so-good!—Heidi Blanken, Sedro-Woolley, Washington
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 4 pounds tomatoes (about 10 medium)
  • 1 tablespoon butter
  • 3 tablespoons minced chives, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups half-and-half cream

Nutritional Facts

1 cup equals 268 calories, 16 g fat (10 g saturated fat), 68 mg cholesterol, 693 mg sodium, 22 g carbohydrate, 6 g fiber, 8 g protein.

Directions

  1. In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes; remove seeds.
  2. In another large saucepan, melt butter. Add tomatoes, 2 tablespoons chives, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until tender, stirring occasionally. Remove from the heat. Cool slightly.
  3. In a blender, process soup until blended. Return to the pan. Stir in cream; heat through. Sprinkle each serving with remaining chives. Yield: 4 servings.
Originally published as Simply Elegant Tomato Soup in Country Woman June/July 2011, p11

Nutritional Facts

1 cup equals 268 calories, 16 g fat (10 g saturated fat), 68 mg cholesterol, 693 mg sodium, 22 g carbohydrate, 6 g fiber, 8 g protein.

Reviews for Simply Elegant Tomato Soup(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Mar. 23, 2014

It worked for me. As stated, just bring the tomato to a boil in a pot and then simmer only 6-7 min. I'm a cream of tomato soup fan and this is one of the better recipes I've tried. Thanks, Heidi -- I'll be making it again.

MY REVIEW
Reviewed Feb. 9, 2014

I can't really honestly rate this one as is because I felt like the tomatoes needed some sort of liquid to boil in. I added about a cup of beef broth and then only used 1 1/2 cups cream at the end. This soup had a great taste like that, but who knows what it would have tasted like if I had tried to boil just the tomato quarters?

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