Creamy Tomato Soup

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Creamy Tomato SoupRecipe
Photo: Johnny Autry; Styling: Cindy Barr
Smoked paprika and cumin round out the sweetness of San Marzano tomatoes. If you can't find these tomatoes, use a can of regular unsalted tomatoes.


Serves 6 (serving size: about 3/4 cup)


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1 tablespoon canola oil
1 1/2 cups chopped onion
1/2 teaspoon ground cumin
3/8 teaspoon kosher salt
1/4 teaspoon hot smoked paprika
4 garlic cloves, minced
1 (14.28-ounce) can chopped unsalted San Marzano tomatoes, undrained
2 cups unsalted chicken stock (such as Swanson)
1/4 cup half-and-half
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper


Hands-on: 13 Minutes
Total: 30 Minutes

1. Heat a medium saucepan over medium heat. Add canola oil to pan; swirl to coat. Add onion, cumin, kosher salt, and paprika to pan; cook 8 minutes, stirring occasionally. Increase the heat to medium-high. Add minced garlic; sauté 1 minute, stirring constantly. Stir in tomatoes and chicken stock; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; stir in half-and-half.

2. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Top with parsley and freshly ground black pepper.

Created date

February 2013

Nutritional Information

Calories 74
Fat 3.7 g
Satfat 0.9 g
Sodium 177 mg