WEEKDAYS 1e|12c|p

Clinton Kelly's Creamy Tomato Soup

1011TomatoBreadBowlCropped
An American Classic With a Special Twist
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
Contributed by :
Winter is coming, but don't worry this soup will keep you warm.
share
ingredients
  • 2 Tblspn Extra Virgin Olive Oil
  • 1 Small Yellow Onion chopped
  • 1 clove Garlic minced
  • 1 can San Marzano Tomatoes crushed (28 oz can)
  • 1 1/2 Cup Chicken Broth
  • 1/2 Cup Heavy Cream
  • Salt and Pepper
  • 1 Tspn Sugar (Optional)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 can San Marzano Tomatoes crushed (28 oz can)
    In a blender or food processor, puree the tomatoes.
  • 2
    2 Tblspn Extra Virgin Olive Oil
    1 Small Yellow Onion chopped
    1 clove Garlic minced
    1 1/2 Cup Chicken Broth
    Salt and pepper 
    Add olive oil to a large saucepan over medium heat. When hot, add the chopped onion and cook until softened, about 4 minutes. Add the garlic, stirring frequently, cook one minute, then add the tomatoes and chicken broth. Cook at a simmer for 15 minutes, stirring frequently. Season the soup - depending on the broth, it may need more or less salt.
  • 3
    1/2 Cup Heavy Cream
    Salt and Pepper
    1 Tspn Sugar (Optional)
     Crusty Bread
    Stir in the cream and cook for an additional 5 minutes at a simmer. Do not boil, or the cream and tomatoes will separate. Taste soup and adjust seasoning, adding the sugar if the soup is too acidic, and serve with crusty bread.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes