cream of tomato soup

Name: Cream of Tomato Soup
Prep time: 5 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: 14 1/2 ounce(s) can stewed tomatoes; 8 ounce(s) cream cheese softened; 2 tablespoon(s) tomato paste; 1 medium onion chopped; 4 clove(s) garlic minced; 2 tablespoon(s) butter; 3 can(s) 10 3/4 oz. concentrated tomato soup undiluted; 32 ounce(s) v 8 juice; 1 cup(s) heavy cream; 1 stick(s) butter; 2 teaspoon(s) basil; - salt and pepper to taste

review

Recipe by

barbara lentz

@blentz8

beulah, MI

This is probably not the best soup if you are on a diet. But it is so rich and delicious reminds me of home

yield 12 serving(s)

prep time 5 Min

cook time 15 Min

method Stove Top

Ingredients For cream of tomato soup

14 1/2 oz

can stewed tomatoes
8 oz

cream cheese softened
2 Tbsp

tomato paste
1 md

onion chopped
4 clove

garlic minced
2 Tbsp

butter
3 can

10 3/4 oz. concentrated tomato soup undiluted
32 oz

v 8 juice
1 c

heavy cream
1 stick

butter
2 tsp

basil
salt and pepper to taste

How To Make cream of tomato soup

1
In a food processor mix the stewed tomatoes, cream cheese and tomato paste until smooth. Set aside.

2
Place 2 tbsp butter in a large pot. When melted add the onion and garlic. Saute until softened. Add the tomato soup. V8 juice, and the cream cheese mixture. Bring to a boil. Reduce to a simmer and add the cream.
3
Taste and adjust for salt and pepper. Add the stick of butter and let it melt. Stir in the basil.
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cream of tomato soup

Ingredients For cream of tomato soup

How To Make cream of tomato soup

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