Easy Creamy Tomato Soup

Easy Creamy Tomato Soup

April 22, 2019   7 Comments

Easy creamy tomato soup is one of my personal favorites especially when paired with a salad or grilled cheese sandwich.

You can buy cans of cream of tomato, but I like to whip some up myself. The canned version tends to have more sodium than I like and it tastes a bit like the inside of a can.

For some reason that I cannot fathom, mixing a puree of canned tomatoes and milk makes a soup that does not taste tinny at all. It is quite good.

I love using vegetables (or in this case a fruit) to make soup like my Vitamix zucchini soup or my low carb chicken vegetable soup.

This soup is by far the easiest one I have ever made. All you do is puree tomatoes in a blender and add milk. If you have tomato puree, check if it is super smooth. You don’t even need to blend it if the canned puree is the right consistency.

I heat this up and taste for salt. It is amazing how a little bit of salt makes a flavor difference with tomatoes.

I used to drive around with a salt shaker in my car waiting for perfect summer tomatoes a roadside stands. You buy it, slice it, and eat it with a dash of salt for the perfect snack. There isn’t anything like a fresh, ripe tomato right off the vine.

Eat this soup instead of going to Panera. My daughter loves their cream of tomato soup and when I made her this recipe, she said it was just as good (and I am sure I saved a lot of money).

If you can find really nice imported Italian tomatoes (such as the ones in the photo), I find that they have the best flavor.

What is your easy creamy tomato soup recipe?

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Easy Creamy Tomato Soup Recipe

Makes 4.5 cups

1 28-ounce can tomatoes
1 cup milk (whatever you have on hand)
salt and pepper to taste

Pour the tomatoes into a blender and puree until smooth. Pour into a saucepan, pour in the milk and heat until hot. Add salt and pepper to taste and enjoy immediately.

One cup with 2% milk is 70 calories, 1.2 g fat, 0.8 g saturated fat, 9.3 g carbohydrates, 7.5 g sugar, 5.2 g protein, 1.6 g fiber, 300 mg sodium, 3 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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7 Comments:

I just picked up a case of these tomatoes at Costco on special. I am making this after work!

on April 23, 2019

would love to try this recipe can you use almond milk instead of dairy?

on April 23, 2019

@Judy - I think that would be good but different. There is a sweetness to milk that would be missing - maybe add a wee bit of sugar. Thanks for your question!

on April 23, 2019

For a bit of beautiful color against the red soup, drop in some fresh baby spinach leaves.

on April 23, 2019

Yum! I will use my beloved immersion blender, and clean up will be super quick and easy!

on April 23, 2019

This recipe is great if you're pressed for time however while not super-duper quick I do the following with a tad more work [but is not terribly difficult] --> I add diced onion, garlic, celery and a small sweet potato to a 28oz can of tomatoes [increases creaminess]. When all cooked I then toss in 1/4c hemp seeds and immersion blend for even more creaminess. I stole the sweet potato and hemp seed idea from a youtuber. It's another tomato soup lover's creation and I love'em all!!

on April 29, 2019

Hello Ladies, Just Love that Tomato Soup, Fall & Winter, for me. I use Contadina Tomato Cans. Pastine is also good/just a little bit sweeter. [no blender] Just simmer w/onion & pinch of crushed garlic. When onion [small just 1/4 or to taste] is light brown add tomato from the can & also fill can w/water stir & add to pan. If not thick enough Add another 1/2 can of [you can get the small cans] add parsley, fresh or dry. Add your milk of choice. 1 teaspoon salt, pepper to taste, & yes, 1/2 teaspoon sugar. Simmer about 30 minutes. left overs for another night or lunch. Thank You all for sharing. Bless your day with Joy, anneippi

on June 23, 2019


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