More Great Recipes: Soup

Creamy Tomato Soup

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By kc10
Member since 2006

Serves 10 cups | Prep Time | Cook Time


1 Tb. olive oil
1 large onion, chopped
1-1/2 Tb. Italian seasoning
2 (28 oz.) cans crushed tomatoes
1 tsp. baking soda
2 c. chicken broth
1 (12 oz.) can evaporated milk
salt and pepper, to taste

Heat oil in Dutch oven over med.-high heat. Add onion; sauté 'til tender, 5-7 min. Stir in Italian seasoning; cook until fragrant, less than a minute. Add tomatoes and baking soda, then chicken broth; bring to a simmer. Reduce heat to low and simmer, partially covered, to blend flavors, about 10 min.

Working in batches, pour soup into a blender; purée (be sure to vent blender by removing pop-out center and draping a kitchen towel over the top) until creamy smooth, 30 seconds to a minute. Return soup to pot, stir in milk and heat to simmer, seasoning with salt and pepper. (Soup can be refrigerated up to 3 days before serving.)

Ladle warm soup into bowls and serve

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