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Creamy Tomato Soup

Its soup season. I absolutely love cold weather and a bowl of creamy tomato soup. This recipe is so easy to make and very delicious. If you don't have an immersion blender you can puree your tomatoes in a blender before you add them to the soup, or just leave them chunky. I really can't eat tomato soup without a grilled cheese sandwich. To add a little something extra sprinkle the Tuscany Bread Dipping Seasoning on the buttered bread before you grill it. Tomato soup and grilled cheese sandwiches might be the best combo ever.

Creamy Tomato Soup


1 medium white or yellow onion

4 cloves garlic

6 tablespoons butter

Two 14.5-ounce cans diced tomatoes

One 46-ounce bottle or can tomato juice

3 tablespoons sugar

2 tablespoons chicken base

Freshly ground black pepper

1 1/2 cups heavy cream

2 tablespoons basil

2 tablespoons Tuscany Bread Dipping Seasoning


In a large pot, heat the butter over medium-high heat. Add the garlic and onions and cook until translucent, about 5 minutes.

Add the canned tomatoes, tomato juice, sugar, and chicken base then stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 10 minutes.

Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil, Tuscany Bread Dipping Seasoning and some salt and pepper, and simmer for another 5 minutes.

*If you prefer you can skip blending the soup and have a chunky tomato soup*


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