Creamy Tomato Soup (No Cream)

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

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.

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

Categories

Similar Recipes You May Like

Creamy Vegetable Pasta Salad

Creamy Vegetable Pasta Salad

Lentil Power Soup

Lentil Power Soup

Chilled Cucumber Dill Soup

Chilled Cucumber Dill Soup

Creamy, Dreamy Vegan Fudge Pops

Creamy, Dreamy Vegan Fudge Pops

Creamy Summer Coleslaw

Creamy Summer Coleslaw

Floating Cucumber, Tomato, and Onion Salad

Floating Cucumber, Tomato, and Onion Salad

Crispy Cucumbers and Tomatoes in Dill Dressing

Crispy Cucumbers and Tomatoes in Dill Dressing

Tomato, Basil, and Corn Salad with Apple Cider Dressing

Tomato, Basil, and Corn Salad with Apple Cider Dressing