Creamy Tomato Soup Tips
Can you make tomato soup with fresh tomatoes?
Canned tomatoes withstand heat better and have a higher concentration of flavor. But, if tomatoes are in season and you have some ripe ones on hand, fresh tomatoes are a great substitute in this creamy tomato soup. You would need about 4 cups of fresh tomatoes to replace one 28-oz. can. The recipe does call for whole canned tomatoes, so you will need to peel the fresh tomatoes before adding them to the soup. Check out our guide to
how to peel tomatoes for tips, whether you blanch, roast or freeze them.
How do you thicken creamy tomato soup?
There are 2 components in this recipe that help thicken the soup. Blending the soup into a puree will naturally thicken the soup and provide texture. In addition, heavy cream will also give you a thicker overall consistency. If you are looking to thicken your tomato soup beyond the methods provided in this recipe already, you can try cooking the soup down and reducing it a little bit, or garnishing it with
homemade croutons or toasted,
seasoned bread crumbs which soak into the soup and thicken it slightly.
Can you freeze creamy tomato soup?
Yes! First, allow the creamy tomato soup to cool completely. Then, decide if you want to freeze it into larger servings or single serving sizes. If you choose the former, maximize your freezer space by pouring the soup into freezer bags, so you can lay them flat and stack them. Leave about an inch of headroom in each bag to allow for expansion when the soup freezes. You can
freeze soup for up to 2 months. If you aren’t ready to freeze the leftovers, creamy tomato soup can be stored in an airtight container in the refrigerator for up to 4 days.
—Ellie Crowley, Taste of Home Culinary Assistant
Nutrition Facts
1 cup: 252 calories, 20g fat (11g saturated fat), 49mg cholesterol, 778mg sodium, 15g carbohydrate (8g sugars, 4g fiber), 5g protein.
Total Time
Makes
