Italian Cream of Tomato Soup

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
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Updated: 6/23/2025
1 hour 10 minutes Prep: 15 minutes + 10 minutes cooling Serves 10

Ingredients (8)

  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2½ cups vegetable or chicken stock
  • 2½ pounds Roma tomatoes, chopped (or canned)
  • 1 pinch baking soda
  • 1 teaspoon superfine sugar
  • ½ cup heavy cream (or cashew cream)
  • salt and ground black pepper

Directions

  1. Melt butter in a large pot; add onion and saute until fragrant, about 3 minutes.
  2. Add stock, tomatoes, and baking soda to onion mixture.
  3. Bring tomato-stock mixture to a boil. Lower to a simmer and cook for 20 minutes.
  4. Remove the pot from the heat and set aside for soup to cool, about 10 minutes. Purée the soup using a hand blender or food processor.
  5. Add sugar to the soup and bring to a boil. Lower the heat and simmer for about 15 minutes.
  6. Add cream into the soup and swirl to combine; season with salt and black pepper.
  7. Serve immediately with toast or grilled cheese.

Nutrition

Per serving (10 servings)

114
Calories
2g
Protein
9g
Fat
8g
Carbs
Saturated Fat 5.7g
Sodium 248mg
Fiber 2g
Sugar 5g

Dietary Information

Vegan Vegetarian Dairy-Free Low Calorie Contains Soy Contains Sesame