Photo of: Cream of Tomato

Cream of Tomato

Submitted by: Lise P. 
This is a milk based soup made with fresh tomatoes and seasoned with oregano, basil and marjoram. 

Photo of: Cream of Tomato (Tofu)

Cream of Tomato (Tofu)

Submitted by: Linda Green 
Silken tofu replaces the dairy in this creamy fresh tomato soup garnished with fresh basil. 

Photo of: Cream of Tomato Soup

Cream of Tomato Soup

Submitted by: Julie Parton 
Old fashioned easy to make creamy tomato soup that will warm your heart. 

Photo of: Cream of Fresh Asparagus Soup I

Cream of Fresh Asparagus Soup I

Submitted by: MARBALET 
Asparagus stalks sauteed in butter are pureed and combined with milk to form this soup's base. Finish with blanched asparagus tips and dill weed. 

Photo of: Cream of Spinach Soup

Cream of Spinach Soup

Submitted by: Joyce Marciszewski 
Sauteed chopped spinach is added to a roux-thickened mixture of milk and chicken bouillon for a fast and easy-to-prepare soup. This technique works well with a variety of vegetables. 

Photo of: Garden Fresh Tomato Soup

Garden Fresh Tomato Soup

Submitted by: Charlotte 
A simple soup made with fresh tomatoes, that is sure to become one of your favorites. 

Photo of: Cream of Fresh Asparagus Soup II

Cream of Fresh Asparagus Soup II

Submitted by: MARBALET 
Asparagus and onion are cooked in chicken broth, pureed, and combined with milk and sour cream in this Springtime soup. 

Photo of: Cream of Broccoli Cheese Soup I

Cream of Broccoli Cheese Soup I

Submitted by: Lisa 
This is a chicken stock and milk based soup with wide egg noodles, processed American cheese, and broccoli florets. 

Photo of: Tomato Cold Soup with Parmesan Cheese Ice Cream

Tomato Cold Soup with Parmesan Cheese Ice Cream

Submitted by: VICENÇ 
It's very easy to elaborate upon this fresh tomato based soup, but its incredible taste relies upon using top quality olive oil and Parmesan cheese. Use very ripe tomatoes for the fullest flavor. 

Photo of: Tomato Bisque II

Tomato Bisque II

Submitted by: JUDY HAMBY 
Fresh tomatoes are milled, then cooked with beef bouillon and a bit of sugar before being combined with roux-thickened milk in this velvety bisque. 
 
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