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Creamy Tomato Soup

Yield 7 servings (3/4 cup each)


  • 2 tablespoons Fleischmann's Original Margarine-stick
  • 1/2 cup chopped onion (1 med = about 1/2 cup)
  • 1 can (28 oz each) Hunt's Petite Diced Tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon Hunt's Tomato Paste
  • 1/4 teaspoon kosher salt
  • 1/2 cup heavy (whipping) cream
  • Sour cream or thinly sliced fresh basil, optional

How to Make It

  1. Hands On: 25 minutes
    Total: 25 minutes

    Melt Fleischmann's in medium saucepan over medium heat. Add onions; cook 2 to 3 minutes, or until onion softens, stirring occasionally.

    Add undrained tomatoes, broth, tomato paste and salt; mix well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 to 10 minutes, or until slightly thickened, stirring occasionally.

    Slowly add about 1/2 cup tomato mixture to cream; mix well. Gradually stir cream mixture into saucepan. Remove from heat.

    Pour into blender or food processor container and work in batches if necessary; cover. Pulse a few times, then blend just until smooth. Garnish each serving with sour cream or basil, if desired.