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Simply Elegant Tomato Soup

 Simply Elegant Tomato Soup
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
4 ServingsPrep: 25 min. Cook: 20 min.


  • 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


  • 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.
  • 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.
  • 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.
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.