This delicious and quick homemade cream of tomato soup recipe is part of a sponsored post for Collective Bias, Inc. and its advertiser, Pick ‘n Save. I was compensated, but as always, all thoughts and opinions are my own. #MyPicknSave #CollectiveBias
Is it cold in your part of the world right now? Dang, it’s been a cold winter for the majority of the United States! It’s 20 degrees below zero as I type this, and there’s no relief from the cold in sight for at least another 6 weeks.
When a pile of the blankets and mittens don’t remove the shiver from my bones, I turn to warm comfort food for relief, and this warm, creamy homemade cream of tomato soup fits the bill perfectly. Top it off with the perfect grilled cheese sandwich that’s been turned into croutons for the soup, drink it with a mug of homemade hot cocoa, and I’ve just planted myself into comfort food heaven.
Things got even better when I realized that all of the ingredients I needed to make my homemade cream of tomato soup were available at a Wisconsin grocery store located just a mile away from my apartment. Convenience! Pick ‘n Save, I heart you.
For the past 8 years, I’ve been making tomato soup when Brian’s out of town on business or when I know he won’t be home for dinner. He loves fresh and canned tomatoes, but he hates tomato soup.
Yes, he’s sometimes strange, but I love him nonetheless for it. I’ve learned that acceptance is the key to all of my problems today. 😉
On 99.9 percent of days, Brian is a culinary trooper. He’ll try anything I conjure up in the kitchen. Heck, he willingly tried this disaster of a cake when even I wouldn’t dare touch it. (It turned out to be delicious, but I wouldn’t have known had it not been for his bravery!)
Considering Brian’s disdain for tomato soup, I thought that this recipe would fall into the .01 percent category and that I’d end up eating it all by myself. Not that it would have been a horrible thing to be “forced” to eat an entire batch of my favorite soup, mind you, but that wouldn’t have kept my husband fed.
So I was sneaky and decided to make two minor adjustments to the soup… adjustments made for the sake of convenience, and for the sake of Brian’s hungry stomach. I’m happy to report that my plan worked out perfectly.
First, I used canned tomatoes instead of breaking down and cooking fresh tomatoes. Brian and I both love the taste of Muir Glen organic tomatoes, so I felt like it would give me a leg up in the convenience department, as it would eliminate two hours of cooking time because I wouldn’t have to cook fresh tomatoes down.
What else did I do? I did this.
For the sake of Brian’s taste buds, I added an awesome finishing touch to my homemade cream of tomato soup… a crunchy, ooey gooey, grilled cheese sandwich!
I made another smart decision to use some fresh white cheddar from the Pick ‘n Save deli counter. No processed orange cheese for me, please. It feels a bit immoral to live in the Dairyland state and use chemical-laden cheese when there’s fresh Wisconsin cheddar as far as the eye can see.
Anyhoo, I grilled it up as I was cooking this 15-minute soup recipe (yep, 15 minutes to dinner, you guys!) and cut it into crouton-sized pieces. After I had ladled up the soup, I tossed in some croutons and a sprinkle of Parmesan cheese, then served it with a side of Brian’s favorite side dish, orzo vegetable salad and I finished up with an easy dessert of Snickers cupcakes. Boom. #winner
This homemade cream of tomato soup dinner rocked our world!
This soup is smooth and creamy and perfect for warming you up, even on the coldest of days. It cooks up in 15 minutes, making it one of the easiest weeknight dinners you can make!
- 2 cans (28 ounces each) crushed tomatoes
- 14 ounces (1.5 liquid cups) of vegetable stock
- 1 can (14.5 ounces) stewed tomatoes
- 4 ounces cream cheese, cut into cubes
- 2 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1 to 2 Tablespoons granulated sugar (optional)
- 8 ounces (1 liquid cup) Half and Half
- 8 ounces (1 liquid cup) heavy whipping cream
- Process the crushed tomatoes in a blender or food processor, one can at a time, until smooth. Set aside.
- Add crushed tomatoes and vegetable stock to a 6 quart or larger saucepan. Whisk to combine, then bring to a boil over high heat, then reduce heat to medium and simmer for 10 minutes.
- Meanwhile, in the same blender or food processor you used before, add the stewed tomatoes and cream cheese. Cover and process until smooth.
- Gradually stir the cream cheese mixture, oregano, basil, garlic and sugar into the pan with the tomatoes and stock.
- Place half and half and cream into a large, heat proof bowl. Temper the half and half and whipping cream by slowly whisking about a cup of the hot tomato mixture into the cold mixture (this will prevent the cream from curdling). Whisk the tempered mixture back into the saucepan with the rest of the soup and let it warm through for a couple of minutes, but don't let it boil.
- Garnish with a grilled cheese sandwich (remove the crust prior to grilling, if desired) that has been cut into small, crouton-sized squares, and sprinkle with a bit of freshly grated Parmesan cheese.
Adding sugar to this soup is optional. I find that it helps to cut the acidity that canned tomatoes usually have.
|Amount Per Serving||As Served|
|Calories 256kcal Calories from fat 174|
|% Daily Value|
|Total Fat 19g||29%|
|Saturated Fat 11g||55%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!