Recipe for Homemade Creamy Tomato Soup
Who doesn’t love cream of tomato soup on a chilly day? And yes, even adults crave the comfort of a delicious creamy tomato soup when their feeling a bit down.
So if you’re feeling a bit down, turn that day around, and run and get the ingredients for this delicious soup.
And … it’s simple.
Do you have memories of canned tomato soup mixed with milk and served piping hot in a big mug? Well this soup is just as delicious as the canned version is but much much healthier.
My memories are canned tomato soup made with milk instead of water and a good book on a rainy day. I started this as a young child when it would rain so hard we couldn’t go outside to play.
I would read “The Cat in The Hat” books and drink my tomato soup from a big red cup.
When you make homemade soup, you control what ingredients goes into the soup, and the one thing that really needs controlled is salt! Manufacturers put way too much salt in their foods and soups, so homemade is really the best way when it come to soups.
I like to eat a lot of soup!
Canned tomato soups also contain a lot of added sugar. This soup uses a mere teaspoon of sugar and still tastes fantastic. There really is no need to add all the salt and sugar when you make fresh soups.
It really is true that once you start making your own homemade soups you will never go back to canned. So make this soup and get yourself a good book to read!
Cream of Tomato Soup Recipe
- 1 cup chicken broth
- 1 28 oz. can whole tomatoes
- 3 cloves garlic
- 1 3 oz. package cream cheese, cut into cubes
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup low fat milk
- Add everything except the milk to your skillet and bring to a light boil. Reduce heat and simmer for 10 minutes.
- Carefully pour contents of the skillet into your blender and blend for about 1 full minute.
- Return contents of the blender to the skillet. Add milk and stir through.
- Let soup simmer until thickens to your liking!
Simmer for 10 minutes and then let cool for about 10 minutes before adding to the blender.
Don’t Forget the Grilled Cheese Sandwich!
The Perfect Grilled Cheese Sandwich
Use a large skillet, but find a small lid to cover the sandwich while cooking. This traps the heat and melts the cheese.
2 slices of cheaper white bread
4 or 5 thin slices Velveeta cheese
1 tablespoon butter, divided
Heat a large skillet over medium heat and melt 1/2 tablespoon of butter.
Butter only one side of both of your bread slices.
Place one slice of bread in the pan, buttered side down.
Add the cheese on top of the bread, then add the other piece of buttered bread on top with the buttered side facing up.
Turn the heat to medium and cook the first side about 2 minutes.
Flip with a spatula and cook the other side about 2 minutes.
Cover sandwich with a small lid while cooking to melt the cheese.
Try a Bowl Of Our Delicious Crockpot Wedding Soup!
