Creamy Tomato Soup


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On busy days when Gary and I are in the cheating mood (meaning eating already prepared meals for dinner), our staple is canned Amy’s Organic Cream of Tomato soup. Throw soup in a pot, add a grilled cheese, and boom, dinner. But with all my canned tomatoes in my cupboard, I figured this would be easy enough to make, and it was. I made a large batch, froze it in serving sizes, and voila, we have Anna’s Organic Cream of Tomato soup instead.

I got this recipe from the Novice Chef. She calls it the “Panera Copy Cat Recipe – Creamy Tomato Soup.” Having had Panera’s tomato soup, which is also delicious, I admit it’s just as good.


2 t olive oil
4 garlic cloves, minced
1 onion, chopped
1 quart canned tomato juice or 2 (28 oz) cans peeled tomatoes
1 c chicken stock
2 T sugar
1/4 c half and half
8 large fresh basil leaves, roughly chopped
1/4 teaspoon dried oregano


In a heavy pan, heat olive oil over medium-high heat. Add garlic and saute for 1 minute. Add onion and cook, stirring as needed, about 8 minutes. Add your canned tomatoes (or tomato juice), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Add the half and half, basil, oregano, and S&P. Using a blender, puree soup until there are no large chunks left.

Related Recipes:

Novice Chef: Panera Copy Cat Recipe – Creamy Tomato Soup


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