Yield: Yields about 8 cups.
Sweet vine-ripened tomatoes are the key to flavor in this creamy soup. If your tomatoes are not at their peak of sweetness, add 1/2 teaspoon sugar to the soup.
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This recipe was incredibly easy to make and delightfully flavorful. I used Italian whole peeled tomatoes and Instead of fresh basil I used my frozen pesto that I made at the end of the summer. The cream gives it a smooth, thick taste. Great soup to control salt and sugar content. Definitely a wonderful, cold, snowy day soup. One to also share with neighbors. Freezes well because this makes a lot of soup for 2.
Wow - love this soup. Easy to make and delicious!
I used this recipe back in the fall of 2014 for about 50 pounds of overripe tomatoes my wife bought. We put the soup in trays, froze them, then vacuum sealed the soup in the trays. 8 months later we can thaw one and it tastes like September. A wonderful recipe!
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