Creamy Tomato Soup

Creamy tomato soup is one of those must-have items when you’re sick, and let me tell you Adam and I have been sick. Between the muscle aches, and the fever, the only thing we found ourselves wanting to eat was soup. So, before Adam passed along his sickness to me, I made him this homemade creamy tomato soup. Little did I know I would be consuming the leftovers because death fell upon me as well.

Luckily, we are both feeling good as new now.

Creamy Tomato Soup

Prep Time 10 minutes
Cook Time 30 minutes
40 minutes
Servings 4


  • 2 tbs olive oil
  • 2 cloves garlic
  • 400 grams cherry tomatoes
  • 28 ounces tomato puree
  • 3 cups chicken stock low sodium
  • 1 cup fat free half and half or cream
  • 3 tbs fresh basil
  • S&P to taste


  • Start by heating the oil in a large soup pan or dutch oven over medium high heat. Add the garlic, cherry tomatoes and plenty of salt and pepper.
  • After about 5 minutes, add the crushed tomatoes and the stock. Allow to cook for 15 minutes .
  • Use an emersion blender to blend the soup, crushing all the cherry tomatoes.
  • Strain the soup and place back into the pan.
  • Add the cream and fresh chopped basil. Add salt and pepper to taste.

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