Creamy Tomato Soup

Creamy Tomato Soup

Creamy Tomato Soup - grown up version of my favorite soup as a kid. Shallot, butter, garlic, oregano, red pepper flakes, tomato juice, crushed tomatoes, chicken base, sugar, heavy cream, salt and pepper. We served the soup with some yummy parmesan crisps. Also delicious leftover! #soup #tomatosoup #quick

Creamy Tomato Soup is my favorite. I grew up eating canned tomato soup with milk. I LOVED it! This Creamy Tomato Soup is a grown-up version of the stuff I ate as a kid. No canned soups involved. Just crushed tomatoes, tomato juice, seasonings and heavy cream. Perfection! I added a dash of red pepper flakes. It wasn't enough to make this spicy, just enough to give it a little extra flavor. Feel free to leave it out if you are worried about the heat.

We served this Creamy Tomato Soup with some easy parmesan crisps. To make the parmesan crisps, heat the oven to 400ºF. Arrange fresh shredded parmesan cheese in a circle on a parchment lined baking pan and bake for 5 minutes. Feel free to sprinkle the crisps with some garlic or Italian seasoning.

This Creamy Tomato Soup really hit the spot. It is perfect for chilly nights or when you are just craving a bowl of delicious soup. It is so easy to make and is ready in under 20 minutes. You really can't beat quick, easy AND delicious! Woohoo!

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soup, tomato soup, tomato

Soup

Italian

Yield: serves 8Author: Stephanie - Plain Chicken.com

Creamy Tomato Soup

prep time: 5 minscook time: 20 minstotal time: 25 mins

Creamy Tomato Soup - grown up version of my favorite soup as a kid. Shallot, butter, garlic, oregano, red pepper flakes, tomato juice, crushed tomatoes, chicken base, sugar, heavy cream, salt and pepper. We served the soup with some yummy parmesan crisps. Also delicious leftover! #soup #tomatosoup #quick

ingredients:

• 1 shallot, diced
• 2 Tbs butter
• 2 garlic cloves, minced
• 1 tsp oregano
• dash red pepper flakes (optional)
• 1 (28-oz) can crushed tomatoes
• 5-1/2 cups tomato juice
• 1 Tbsp chicken base or chicken boullion 
• 1/4 cup sugar
• 1-1/2 cups heavy cream
• 1/2 tsp black pepper
• salt to taste

instructions:

1. In a Dutch oven over medium high heat, melt butter. Add shallot and cook until starting to soften. Add garlic. Cook for an additional 30 seconds.
2. Add remaining ingredients and cook just until it starts to boil. Reduce heat to simmer and cook for 15 minutes.
3. Serve warm.

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