There are times when you need a creamy tomato soup and you don’t have a can with the familiar red and white label on your shelf. You can make this quick creamy tomato soup in minutes!
After finishing work one recent Friday night, I made a batch of scones for breakfasts on the weekend. At 8:00 p.m., the dishes were cleaned up and I was ready to start making something for dinner. That was when Tom came out of his office and asked if it was time to light a fire in the fireplace and share a post work week libation.
I find that it is best to consider what is for dinner before I have a cocktail. It was snowing and icy outside, not fit for anyone to venture out for takeout, nor to ask someone to deliver.
“How about a grilled cheese sandwich and some soup?” I proposed. We had a sliced French boule that needed to be used. I had a sudden hankering for the old childhood cream of tomato soup to go with the grilled cheese sandwiches, but we don’t usually keep a can of tomato soup in the pantry. But, we did have a large can of tomato puree.
In no time, I had a batch of this creamy tomato soup simmering on the stove.
This recipe is so simple, it feels like cheating to devote a post to it. But, when you have a grilled cheese sandwich that needs to be dipped into soup, you might appreciate these guidelines for making a quick creamy tomato soup.
The recipe makes about four servings.
Tips
- You can substitute whole milk for the heavy cream. To keep the soup creamy, I recommend using more whole milk and less water, instead of the ratio listed in the ingredients. For example, you might want 1 cup of milk and 1/4 cup of water.
- I used this dehydrated garlic that comes in a mill, but you can use a little garlic powder, onion powder, or onion salt if that is what you have on hand. You can skip it altogether, but it does add a little something to the soup. If you are looking for that classic creamy tomato soup flavor, don’t use fresh garlic. Save that for a different soup.
Ingredients
Here’s what you need to make this creamy tomato soup.
- 28-ounce can tomato puree
- 1/2 cup heavy cream
- 1/2 – 3/4 cup water, depending on thickness you like
- Kosher salt, to taste
- Freshly ground pepper, to taste
- A few grinds of dehydrated garlic (or a couple pinches of garlic powder)
Directions
In a large heavy saucepan, add the tomato puree, heavy cream, and 1/2 cup of water. Add a little salt, pepper, and dried garlic. Warm it over low to medium heat, stirring from time to time. Don’t let the soup boil.
When the soup is warm, add more water if you want it thinner and cook until hot. Taste the soup and add more salt and pepper as needed.
Serve the soup when it is hot.
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