Creamy Tomato Soup (No Cream)

This creamy tomato soup recipe is made creamy without cream, thanks to bread cubes and butter pureed into the soup.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 231 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1 onion, chopped
• salt and ground black pepper to taste
• 2 cups chicken broth
• 2 tablespoons canola oil
• 1 tablespoon chopped garlic
• 4 cups canned tomatoes
• 3 slices bread, cubed
• 0.25 cup chopped fresh basil

Recipe Instructions

Step 1

Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.

Step 2

Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.