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Butteryum food blog recipes

10 Minute Cream of Tomato Soup

Patricia Reitz

The outside temperature has taken a dive and I spent most of the day warding off a chill with thoughts of a toasty grilled cheese sandwich and comforting bowl of steamy tomato soup for dinner.  Oh yeah, that was going to fix me up!  Of course I didn't realize there was no tomato soup in the pantry.  When dinner time arrived I found diced tomatoes, whole tomatoes, crushed tomatoes, tomato paste, tomato puree, sun dried tomatoes... even ro-tel tomatoes, but not one single can of simple tomato soup.  So I surveyed the ingredients at hand, threw a few things together, and this is what I came up with - an incredibly delicious version which only took about 10 minutes to make.  I hope you'll give it a try.


10 Minute Cream of Tomato Soup

Serves 2-4

Printable Recipe


  • 28 ounce can of San Marzano crushed tomatoes or tomato puree

  • 1 cup milk

  • 1 cup half and half

  • 2 teaspoons dried basil

  • 1 teaspoon dried granulated onion or onion powder (not onion salt)

  • 1/2 teaspoon celery seed (not celery salt)

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon finely ground black pepper

  • basil oil for garnish


  1. Combine all ingredient together in a medium saucepan and heat; stirring occasionally.

  2. Drizzle with basil oil and serve.

Note:  For silky smooth soup, puree in blender before serving.