Creamy Tomato Soup

This tomato soup is no sugary version out of a can. Top with a little cream, and serve with Parmesan Crisps to round out your meal. Make this a vegetarian option by using vegetable broth instead of chicken broth.

Yield: Serves 9 (serving size: about 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 33 Minutes
Total: 1 Hour, 3 Minutes

Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 0.0%
  • Fat: 6.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.5g
  • Carbohydrate: 6.4g
  • Fiber: 1.4g
  • Cholesterol: 7mg
  • Iron: 2.2mg
  • Sodium: 271mg
  • Calcium: 19mg


  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 1/3 cup chopped carrot
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 3 cups fat-free, lower-sodium chicken or vegetable broth
  • 1/2 cup white wine
  • 1/4 cup chopped fresh basil
  • 1 (28-ounce) can no-salt-added tomatoes, undrained
  • 1/4 cup whipping cream
  • Fresh basil (optional)


  1. 1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through garlic) to pan; cook 10 minutes, stirring occasionally. Stir in tomato paste; cook 1 minute. Add broth and next 3 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer, uncovered, 30 minutes.
  2. 2. Place one-third 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 twice with remaining tomato mixture. Stir in cream. Garnish with basil, if desired.
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