<p>Tomato soup has never been one of my favorites. That was until I tried a tomato soup that had some chunks of tomato and a little bit of creaminess to offset the tomato base. Creamy Tomato Soup is now one of my favorites and it is incredibly easy to prepare.</p>
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Ingredients
- 1 tablespoon Olive Oil
- 1/2 cups dice Onion
- 3 teaspoons mince Garlic, Cloves
- 28 ounces Crushed Tomatoes, Canned
- 15 ounces Diced Tomatoes, Canned
- 2 cups Vegetable Broth/Stock
- 1 cup Light Cream
- 1/4 cups chop Basil, Fresh
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 164 Calories
- 10g Total Fat
- 4g Sat Fat
- 0g Trans Fat
- 22mg Cholesterol
- 667mg Sodium
- 16g Total Carb
- 4g Fiber
- 9g Total Sugars (Includes 0g Added Sugars)
- 4g Protein
- 4 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large soup pot, heat olive oil.
- Add onion and garlic and cook until fragrant.
- Add in crushed and diced tomatoes and vegetable stock.
- Simmer 20 minutes.
- Slowly mix in light cream and stir in chopped basil.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large soup pot, heat olive oil.
- Add onion and garlic and cook until fragrant.
- Add in crushed and diced tomatoes and vegetable stock.
- Simmer 20 minutes.
- Slowly mix in light cream and stir in chopped basil.
- Remove from heat and allow to cool.
- Divide into indicated number of quart freezer bags, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave until warmed through.