Creamy Tomato Soup

This Creamy Tomato Soup tastes delicious…think comfort food…but lighter. Think creamy, delicious and wholesome. I’ve taken classic cream of tomato soup and made it healthier without sacrificing one bit of flavor…


Creamy Tomato Soup

… a perfect bowl of comfort …



Creamy Tomato Soup

1 tablespoon extra virgin olive oil

1 large yellow onion, chopped

1 large Vidalia onion, chopped

2 large shallots, chopped

4 garlic cloves, chopped

2 teaspoons salt, separated

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon basil

1 teaspoon sugar

pinch saffron

2 – 28 oz cans crushed tomatoes

2 cups vegetable stock

1 cup half & half

Heat the extra virgin olive oil in a 5 quart stock pot on medium-high. Add the chopped onions & shallots and lower the heat to medium sautéing for a few minutes. Stir in the garlic, salt, thyme, oregano, basil, sugar & saffron. Lower the heat to medium-low. Put the lid on the pot and allow to steam 8-10 minutes, stirring occasionally until onions are tender and fragrant. Stir in the crushed tomatoes and veggie stock. Bring to a simmer, cover and cook a minimum of 30 minutes. Place contents in a blender and blend until smooth. Pour back into the pot, add the half & half and simmer gently until heated through. Serve immediately.



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8 thoughts on “Creamy Tomato Soup

    1. I like to add all three because they each bring their own flavor to the soup; however you can absolutely use just one – I’d recommend the Vidalia if you only use one type of onion. Thanks for visiting! 😊


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