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Creamy tomato soup

Updated: Nov 12, 2020

Creamy tomato soup - By Skye

It tastes delicious!


  • 2 tbsp olive oil

  • 2 tbsp chopped shallot

  • 1 garlic clove, peeled and minced

  • 1 (14.5 ounce) can diced tomatoes, opened

  • ½ cup chicken or vegetable broth

  • 1 slice hearty white sandwich bread, torn into 1 inch pieces

  • 1 tsp packed brown sugar


  1. In a large saucepan, heat oil over medium heat for 1 minute. Add shallot and garlic and cook stirring occasionally with a wooden spoon until softened and lightly browned, about 3 minutes.

  2. Carefully pour tomatoes and their juice into the saucepan.

  3. Stir in broth, bread, and sugar. Increase heat to medium-high and bring to boil. Reduce heat to medium and cook, stirring occasionally, until bread starts to fall apart, about 5 minutes.

  4. Turn off heat and slide saucepan to cool burner. Let the tomato mixture cool for 5 minutes. 

  5. Use a ladle to carefully transfer tomato mixture into a blender. Place the lid on top of the blender and hold the lid firmly in place. Blend until smooth, 1 to 2 minutes. Pour the soup into bowls or mugs and serve.

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