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Clinton Kelly's Creamy Tomato Soup

Clinton Kelly
Servings: 4 to 6
1 to 30 min

An American Classic With a Special Twist

  • Ingredients
  • step-by-step directions
Clinton Kelly's Creamy Tomato Soup
  • 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)
  • In a blender or food processor, puree the tomatoes.
  • 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.
  • 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.
Similar categories: Dinner Courses & Meals
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