Homemade Cream of Tomato Soup

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1 Medium Onion, chopped

2 Cloves of Garlic, minced

1/4 Cup of Butter2 Cans of Crushed Tomatoes (28 ounces each)

14.5 Ounces of Chicken Broth

1 Can of Stewed Tomatoes (14.5 ounces)

4 Ounces of Cream Cheese, cubed

2 Teaspoons of Dried Oregano

1/2 Teaspoon of Dried Basil

1 to 2 Tablespoons of Sugar

1 Cup of Half and Half Cream

1 Cup of Heavy Whipping Cream 


1. In a large saucepan, saute the onion and garlic in butter.

2. Meanwhile, process the crushed tomatoes in a blender, one can at a time, until smooth. Set aside. This step produces a very smooth consistency, however, it can be skipped if you do not mind a more hearty soup.

4.Once the onion and garlic are thoroughly cooked, whisk in the crushed tomatoes and chicken broth and bring to a boil. reduce heat; cover and simmer for 10 minutes.

3. In a food processor, combine the can of stewed tomatoes and cream cheese. Cover and process until smooth.

4. Gradually Stir in the cream cheese mixture, oregano, basil and sugar.

5. Temper both the half & half and whipping cream by slowly whisking in a small amount of the hot tomato mixture to both - this will warm up the cold creams just a bit so they do not curdle in the hot soup.   Return the tempered mixture to the saucepan.

6. Cook on low until slightly thickened {do not boil}. Garnish with piped sour cream.