Recipe by geome
"Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting."
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chopped fresh basil
salt and ground black pepper to taste
I cut back on the brown sugar a bit (personal preference) and since I wanted a thicker soup, probably used about 20% less chicken broth than recipe specified. The bread cubes do a nice job on thickening the soup, and I used my immersion blender instead of processing in a blender. Made for lunch today and was quite happy with the flavor that came from canned tomatoes rather than making it totally from scratch. Tomato soup has been one of my favs since childhood, and I'll be making this one again. Thanks geode for a nice new recipe.
I would love to have done this as geome wrote it, but I made a few tweaks for what was on hand - and olive oil blender-emulsion style for the butter, dried basil instead of fresh, and sugar substitute. It was GREAT - I can only imagine how much better it will be when I do it "right".
We enjoyed this easy, delicious and creamy tomato soup. I used homemade chicken broth, home-canned tomatoes and dried basil. Adding in the slices of cubed bread, resulted in a thick soup. Instead of a blender I used my immersion blender which worked beautifully on this soup. Thank you, geome for sharing your recipe. It is definitely a keeper!
Replaced brown sugar with white and instead of bread I added steamed cauliflower to thicken and give it a creamy look.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Tomato Soup (No Cream)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 239
** Calories from Fat: 126
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