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Easy to Make, Homemade Tomato Soup | Redheadbabymama.com
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Homemade Creamy Tomato Soup

Course Soup
Cook Time 35 minutes
Servings 8 people

Equipment

  • dutch oven
  • immersion blender

Ingredients

  • 5 TBsp Butter
  • 2 TBsp Olive oil
  • 1 whole Vidalia onion
  • 1/2 clove Garlic
  • 1 cube Chicken bullion
  • 2 (15 oz can) Petite Diced Tomatoes, with juices
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 TBsp Sugar
  • 12 oz Tomato juice
  • 8 oz Half and half

Instructions

  • In a dutch oven, heat the olive oil over medium heat. Add garlic, butter, and onions, and saute until soft.
  • Add tomatoes cans, sugar and chicken bullion cube.  Stir well to combine the mixture.
  • Bring mixture to a boil and then quickly turn to low heat and cover. Simmer, covered, on low for 15 minutes.  
  • Add about 2 cups of tomato juice to the mix, adding up to 16 ounces for your preferred soup thickness.
  • Replace lid and simmer 10 minutes, stirring well and often.
  • Add salt to taste, and be generous with the pepper!
  • Let soup cool to a warm temperature, so it won't be too hot, and immediately curdle your cream. Add the half and half and stir well to combine.
  • When your homemade tomato soup base has properly cooled to a handleable temperature, add to a blender and blend to a smooth consistency.