Cafe-Style Tomato Soup

simple tomato soup made from tomato sauce and tomato juice

Course Main Course, Soup

Cuisine American

Keyword tomato soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 247kcal

Author Emma Chapman

Ingredients

1 onion yellow
4 cloves garlic
3 tablespoons butter
64 ounces tomato juice
15 ounces tomato sauce
14 ½ ounces diced tomatoes drained
2 cubes boullion chicken
2 tablespoons white sugar granulated
6 basil leaves fresh
2 tablespoons cilantro fresh
¼ teaspoon cayenne
1 cup whipping cream heavy
salt and pepper to taste

Instructions

Chop the onion and garlic.
In a large saucepan or dutch oven, melt the butter over medium heat.
Add the onion and cook 2-3 minutes, until softened. Add the garlic and cook another 2 minutes.
Add the tomato juice, tomato sauce, and diced tomatoes (juices drained from the can).
Add the chicken bouillon cubes, sugar, and cayenne. Stir together.
Add the herbs and allow to cook for 2-3 minutes. Then use an immersion blender to puree the soup.
Stir in the cream. Taste and add salt and pepper to your liking.

Notes

If you want your final soup to have more texture you don't have to puree it. But if you go this route, remember to finely chop the onion, garlic, and fresh herbs since they will not get more chopped at the puree stage.

If you don't have an immersion blender, you can do this in batches in a food processor or blender. But an immersion blender is the best/easiest option for homemade soup and in my opinion worth the investment.

This recipe is adapted from The Pioneer Woman's tomato soup.

Nutrition