Recipe by Lee Ann
"This is the creamiest tomato soup I have ever had."
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1 (29 ounce) can
1 (10.5 ounce) can
condensed chicken broth, undiluted
heavy whipping cream
Lovely, simple flavor. I omitted both the margarine (and if I had wanted the extra calories, I would have used butter for its superior taste) and sugar, which is unnecessary in properly prepared tomato recipes. Also cut the soda to a mere sprinkle. The result was perfection. I incorporated milk instead of cream for a lighter, fresher flavor. For those of you who have had problems with the cream curdling, try tempering the cream. After heating it, add a spoonful of the hot soup into it and stir it in. Add another couple of spoonfuls and stir. After adding about a cup of hot soup this way, whisk your cream mixture into the pot of hot soup. The soup should be at the barest simmer, not a rippin' boil. Possibilities for garnishes of your bowls of soup include julienne strips of fresh basil leaves, a tsp of freshly grated Parmesan or Asiago, or finely minced pepperoni.
This recipe could be a 5* but it's WAY TOO SWEET, (IMO)! I had to add a lot of salt to make it edible. I will definitely make this again but omit the sugar altogether.
This is a "great tomato flavor" soup. But be careful ~ if the base is boiling when adding the cream, the cream can curdle. Hint ~ heat the cream until hot, but not boiling before adding to tomatoes.
Best tomato soup recipe ever.
Notes: Don't add any more than the 1/4 tsp baking soda, ie don't guess! b/c you will totally kill the acidity of the soup and end up trying to compensate with vinegar.
Add whatever spices you personally like when you add the minced onion. This makes the soup recipe "yours" I like to add an italian spice mix with crushed red pepper and some balsamic vinegar at the very end. SO good.
Many thanks to Lee Ann for this awesome recipe!
Are there more than 5 stars? This recipe is a "10" as far as I'm concerned. My hubby and I have had the "world famous" tomato soup from the 4B's Restaurant in Montana and I believe this was actually better! I'd been searching for a long time for this, since the restaurant won't give out their recipe anymore, and I thought for sure we were back in Montana when we ate this. Thank you so much for a great recipe - I owe you one!
Excellet soup! At least, I thought so. My husband and father in law are Cuban, so anything sweet at the supper table is a no no with them. This soup is superb, however if you do NOT like a "sweet" soup, this isn't for you. Next time I make it just for them, I will obmit the sugar. I will try it myself just to see how it tastes without the sugar. Tomatoes can be sweet anyway. So if you would rather have a "tomato-y" type of soup rather than a sweet tasting one, leave out the soup. But otherwise, this is GREAT!
Wow! This is the best tomato soup ever. I have made it 5 times, and 2 times ate all of it by myself! I agree with the others about running it through a blender briefly. A little chunkyness is good tho. I have eaten it without the cream, and it is still good, however I like it best with just a cup of half and half added. Also, if you use tomato's with garlic and basil, reduce the chicken stock by half, and omit the cream, you have a great and easy marinara!
This soup is excellent. My husband said it was the best soup I ever made and I've made many excellent soups. The only change I made is I don't use margarine so I added real butter. Follow the recipe exactly and you will LOVE it.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Soup I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 228
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