Even as a child I never cared for canned tomato soup. It was my least favourite of canned soups.

But I love homemade creamy tomato soup. This is my basic outline. No real recipe. I often make this soup in the morning to take for lunch.

Home Cookin Chapter: Recipes From Thibeault's Table

Creamy Tomato Bisque
====================
1/4 cup of butter
1 chopped shallot
2 stalks of celery chopped
3 to 4 tablespoons flour
1 to 2 cloves of garlic, cracked
Fresh chopped or canned tomatoes coarsely chopped
Chicken broth
Cream or milk
Bay leaf
Salt and pepper

Optional: Dill, chives or Basil

Melt butter over medium heat. Add chopped shallots and celery and saute for a few minutes to slightly soften. Add the flour and cook stirring for a couple of minutes. Add chicken broth, cream (or milk), the tomatoes, garlic cloves, bay leaf, season with salt and pepper and simmer on low heat for 30 minutes or so.

Adjust seasoning to suit your own taste by adding fresh dill, chives or fresh basil.

I do like Ann does....but usually dont add milk or cream...
And I add some ground mild hatch chili powder....for a little zing.
Much better than anything in a can!!

Even simpler - I just put a couple of onions, 1 KG of toms and some chicken stock in a pan. Simmer for 20 mins, whazz up then strain. Very low fat so great if you want to diet.

Thanks everybody. Sounds great. I'm beginning to absolutely not like the canned soups anymore. They have way too much sodium. I'm getting ready to try some right now. - Barb

Barb, I couldn't agree with you more about canned soups, although that new line of Campbell soups, Healthy Selections (?), isn't too bad. I have never, ever liked their condensed tomato soup. It doesn't really even taste like tomatoes.

I've done like the above posters have done, just made soup out of canned tomatoes. I don't add chicken stock, though.

Sally

Yuck....canned tomato soup has always been my least favorite!

There is a restaurant near me that serves the best tomato soup I have ever had. They won't share their recipe so I have been trying to duplicate it on my own. Here is my version....it's almost as good as theirs! I'll keep tweaking until I get there!

Tomato Basil Soup
(Inspired by CarolâÂÂs Restaurant, Blaine MN)

I Tsp olive Oil
1 medium onion, chopped
1 28oz can Muir Glen Whole peeled tomatoes
1 28oz can Muir Glen Fire Roasted Tomatoes with Basil
1/2 tsp kosher salt
Pepper
2 tsp sugar
1-1/2 c chicken stock
2 T tomato paste
1/4 c chopped fresh basil
1/3 c fresh grated parmesan
2T dry red wine

Heat olive oil in large dutch oven, saute onion 1 minute or until tender.
With fingers, squish whole tomatoes until chunky. Add both cans of tomatoes to onions, bring to a simmer. Add salt, pepper, sugar, chicken stock and tomato paste. Simmer for 7-10 minutes. Add basil, parmesan and wine, cook until heated through.

I don't really care for cream in my tomato soup, but this one is an exception. The recipe was developed by a local chef for an annual fund-raising dinner that we hosted when I was in the Hospitality Management program in college. It's delish!

Tomato Bisque with Tortellini

1-1/2c diced tomatoes
1-1/2c tomato sauce
3/4c bloody mary mix
1-1/2tsp fresh basil
1/4tsp italian seasoning
2c heavy cream
1/4c chicken base
1/4tsp dried thyme
1/4tsp white pepper
1T sugar
1/4c grated parmesan cheese
1/2lb tortellini

Combine all ingredients except tortellini and cheese in stock pot. Bring to
low boil then remove from heat and add parmesan. Blend with stick blender or
in food processor until smooth. Return to pot and simmer. Meanwhile cook
tortellini in boiling water 5-7 minutes or until tender, add to soup and
serve, garnish with parsley flakes.

My note: original recipe calls for 2T sugar, I reduced it because I donâÂÂt like much sweetness. You can add more if you like

Linda