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10 Minute Tomato Soup

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10 Minute Tomato Soup

Another weekend comes to a close and it was a good one. 2 days close to 70 degrees..I sure can’t complain about that in November! Apparently it is supposed to drop down to 30 overnight and possibly snow tomorrow. 🙁 Talk about two extremes.

You know what snow means…a bowl of warm, delicious soup. I found this 10 Minute Tomato Soup recipe on Recipe Girl and loved it. It is simple to make, tasty and guaranteed to warm you up.

10 Minute Tomato Soup bowl

Get your ingredients ready: Two 15-ounce cans diced tomatoes, 1/4 cup finely chopped sweet onion, 2 medium cloves garlic-minced, 8 medium fresh basil leaves, 1/2 teaspoon freshly ground black pepper and 1/2 cup heavy cream.

ingredients for 10 Minute Tomato Soup

Add the tomatoes, onion, garlic, basil and pepper to a food processor or blender. Pulse or blend until smooth.

10 Minute Tomato Soup ready to blend

**Disclaimer-I accidentally put the heavy cream in the food processor with everything else which is why it turned out so pink instead of a deeper red. It still tasted great but next time I would follow the original recipe and add the cream to the soup when it is simmering on the stove.

blended 10 Minute Tomato Soup

Pour the soup into a medium saucepan set over medium-low heat. Add the heavy cream, stir to combine and cook for 5 minutes, stirring until hot. Serve warm with your favorite bread or grilled cheese.

10 Minute Tomato Soup recipe

10 Minute Tomato Soup recipe from A Cedar Spoon

 

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  • Author: via Recipe Girl
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Cuisine: Soup

Scale

Ingredients

  • Two 15-ounce cans diced tomatoes
  • 1/4 cup finely chopped sweet onion
  • 2 medium cloves garlic, minced
  • 8 medium fresh basil leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • salt to taste

Instructions

  1. Add the tomatoes, onion, garlic, basil and pepper to a food processor or blender. Pulse or blend until smooth.
  2. Pour the soup into a medium saucepan set over medium-low heat. Add the heavy cream, stir to combine, and cook for 5 minutes, stirring, until hot. Season with salt to taste and serve warm alongside your favorite bread or grilled cheese.

I love the basil in this 10 Minute Tomato Soup recipe and highly recommend using fresh basil leaves. I took the 12 basil leaves recommended in the original recipe to 8 but you can use your judgement depending on your preferences.

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Nami | Just One Cookbook

Tuesday 13th of November 2012

I love how easy this soup looks! I'm about to travel and I have some tomatoes that I need to use. I thought about making pasta, but I actually love this tomato soup better so I can use up the chicken for main dish instead! Great timing and thanks for stopping by my blog and now I found your blog and a good recipe! :)

A Cedar Spoon

Tuesday 13th of November 2012

Thanks for stopping by! I hope you like the soup--I am excited to see what else you have cooking over at your blog. Safe travels.

Maureen | Orgasmic Chef

Sunday 11th of November 2012

I made a tomato cream soup last week too. I loved it and now I want yours. :)

A Cedar Spoon

Sunday 11th of November 2012

It was so good! I used to buy tomato soup from the store and there is no need for that anymore! Thanks for stopping by Maureen! Heading over to your blog now to see what your cooking up.

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