Tomato Cream Soup Recipe

Name: Tomato Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 tablespoons butter; 3.75 cups chopped onion; 1.5 tablespoons garlic; 1.25 teaspoons salt; 1.25 teaspoons rosemary; 1.25 teaspoons basil; 1.25 teaspoons black pepper; 1/2 teaspoon thyme; 1.25 teaspoon dill; 1 bay leaf; 2 quarts cooked tomatos (diced, crushed, all ok); 1/2 cup dry sherry; 2/3 teaspoon honey; 1 quart milk; parsley for garnishing

Servings: persons

2.5 tablespoons butter
3.75 cups chopped onion
1.5 tablespoons garlic
1.25 teaspoons salt
1.25 teaspoons rosemary
1.25 teaspoons basil
1.25 teaspoons black pepper
1/2 teaspoon thyme
1.25 teaspoon dill
1 bay leaf
2 quarts cooked tomatos (diced, crushed, all ok)
1/2 cup dry sherry
2/3 teaspoon honey
1 quart milk
parsley for garnishing

1
In a several quart soup pot, saute onions and garlic in butter until the onions are translucent.
2
Add all of the herbs, salt and pepper to the onions and saute for another 15 minutes.
3
Add the tomatoes, sherry, and honey. Simmer under low heat for an hour.
4
Add the milk and simmer over low heat until the soup is back up to temperature.
5
You can either serve with the large chunks or run it through a blender for a smoother texture. Add the parsley as a garnish if available.

191

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 15 ingredients. The key ingredients include: 2.5 tablespoons butter, 3.75 cups chopped onion, 1.5 tablespoons garlic, 1.25 teaspoons salt, and more.

Yes, Tomato Cream 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.

Tomato Cream Soup

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