Creamy Tomato Soup Recipe

Name: Creamy Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large ripened tomatoes (I used the beefy red ones, but you can use any of your choosing, about 5 cups); 3 cups chicken stock; ½ cup heavy cream (if you don't have cream, just add about 1/2 cup half and half or non-dairy dry creamer- I've done it); ½ cup mozzarella cheese (cubed or shredded); ½ cup monterey jack cheese (American will work too, cubed or shredded); 1 tablespoon minced garlic; 3 scallions, chopped; 2 teaspoons onion salt; 2 teaspoons fresh thyme leaves; 1 teaspoon dried parsley; 3 tablespoons high quality extra virgin olive oil; pepper

Servings: persons

5 large ripened tomatoes (I used the beefy red ones, but you can use any of your choosing, about 5 cups)
3 cups chicken stock
½ cup heavy cream (if you don't have cream, just add about 1/2 cup half and half or non-dairy dry creamer- I've done it)
½ cup mozzarella cheese (cubed or shredded)
½ cup monterey jack cheese (American will work too, cubed or shredded)
1 tablespoon minced garlic
3 scallions, chopped
2 teaspoons onion salt
2 teaspoons fresh thyme leaves
1 teaspoon dried parsley
3 tablespoons high quality extra virgin olive oil
pepper

1
Dice tomatoes into quarters, leave the skin on.
2
(how they are chopped doesn't matter and may vary depending on the tomato you use, it's not rocket science!
3
).
4
In large pot heat olive oil.
5
Add garlic, scallions and tomatoes.
6
Cook on medium for about 3 minutes, stirring quickly during the process.
7
Add chicken stock to pot and bring to a boil.
8
Add the remaining ingredients and stir well until cheeses are melted and blended.
9
Cook for about 15-20 minutes, or until the skins start to separate from the tomato.
10
Let cool for 5 - 10 Minutes.
11
Puree in food processor 1/3 at a time until smooth with no chunks.
12
Strain the soup to remove seeds and leftover skins that didn't puree.
13
(I couldn't find my strainer the first time I made it and it seemed more rustic, but the seeds did get in the way).
14
Serve hot or cold and garnish with a few leaves of thyme or parsley.
15
Add pepper to taste.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 large ripened tomatoes (I used the beefy red ones, but you can use any of your choosing, about 5 cups), 3 cups chicken stock, ½ cup heavy cream (if you don't have cream, just add about 1/2 cup half and half or non-dairy dry creamer- I've done it), ½ cup mozzarella cheese (cubed or shredded), and more.

Yes, Creamy Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Tomato Soup

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