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Creamy Tomato Soup
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5 from 1 vote

Creamy Tomato Soup

Prep Time5 mins
Cook Time14 mins
Total Time19 mins
Servings: 4
Author: Jennifer


  • 2 5- ounce containers chicken or vegetable broth
  • 1 28- ounce can of concentrated crushed tomatoes
  • 1 cup cream heavy
  • Coarse salt and black pepper
  • 20 leaves fresh basil cut for garnish
  • 4 slices crusty artisan breads
  • 2 cloves of cracked fresh garlic
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • 1/2 pound shredded cheese


  • Combine your broth and tomatoes into a medium sized saucepan that is over medium heat. When the soup starts to bubble, stir in the heavy cream and reduce to low heat.
  • Season with salt and pepper to your liking, and simmer gently for 15 minutes. Stir occasionally.
  • With a immersion blender, puree soup.
  • Serve with basil and other toppers.
  • Toppers:
  • Toast bread slices in your toaster until golden, and rub these bread slices with crushed garlic. Arrange bread on a cookie sheet and drizzle each slice with the extra virgin olive oil. Top with a grind of black pepper and layer your choice of shredded cheese.
  • Place under a hot broiler to melt your cheese and until toppers are golden brown.