Finally, took some of my canned tomatoes and made tomato soup from scratch (sort of). I don’t know why I waited so long to give this a try. In today’s post, I share a super easy and delicious creamy tomato soup recipe you can make in under 15 minutes in one pot.
Creamy Tomato Soup Recipe
Using the pressure cooker we are going to create this amazing tasty meal. I love using my pressure cooker as my favorite pot on the stove top. In fact, after making this for lunch I started planning a dinner recipe in the Electric Pressure Cooker. This recipe was super yummy and can be low sodium. I used low sodium tomato soup base and canned tomatoes. You also can omit the cream and use 2% or skim milk but those are what make is super sinful! (giggle) I hope you will like the tomato soup recipe enough to cut and paste and add this to your home recipe folder.
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My first batch was a little chunky which works out because my husband loves it that way. If you use a good blender you will be able to whip the hot ingredients easier to make creamier.
In the Kitchen
Below are tips and images to help you create this meal easier. The photos show that tomato soup is more than just tomatoes! I add fresh produce like sweet onion, celery, carrots and garlic when I want to really jazz it up this recipe. They not only add great flavor and seasoning but nutrients to your meal.
I use celery and basil that I grow in the dome garden in my recipe this time of year. The celery is super easy to grow and this recipe really POPS with the fresh flavor brought out growing the vegetable and herbs in cooler season.
In the recipe today I used canned tomatoes I processed earlier in the season from the Farmers Market. You can easily use fresh tomatoes from your garden or store-bought canned tomatoes. The darker the variety of tomato the more your soup will take on that red color. If using your own I recommend Rutger, Better Boy, Amish Pasta or Romas.
Creamy Tomato Soup RecipeCourse: SoupCuisine: AmericanDifficulty: Easy
1 can (10 oz.) condensed Tomato Soup
1/2 cup of heavy whipping cream
1/2 cup milk (2 % or whole)
2 tablespoons olive oil
1/2 cup fresh basil
1 clove of fresh minced garlic
1/2 cup of stewed tomatoes DRAINED
black pepper and salt to taste
In your favorite soup pot heat olive oil
Add basil and minced garlic sautéing over medium heat.
Add tomato soup to mix heating for about 1 minutes stirring so it doesn't stick to bottom of pan
Slowly add heavy whipping cream and mil, stir occasionally as it comes to a simmer.
Add stewed tomatoes
season to taste with salt and pepper letting the mix simmer for about 10 minutes stirring occasionally.
Serve with basil leaf on top and dab of sour cream if desire.