Eight Minute Tomato Soup

Think what you like about Suzanne Somers and her diet books, the woman has some excellent gourmet recipes! Her eight minute tomato soup recipe is especially tasty and very simple. This recipe comes from her Fast & Easy book, although I have altered it a tiny bit.

I have insomnia something fierce. I woke up at 3:00 a.m. and soup just sounded so good and soothing. I pulled 3 packages of frozen chicken stock out of the freezer and got to work.


4 cups Chicken or Turkey Stock
1/4 to 1/2 an onion (depending on how heavily seasoned your stock already is with onion), diced
2 cloves garlic, minced
1 tsp. basil
Sea Salt to taste
Crushed red pepper to taste
fresh ground black or white pepper to taste
One 28 ounce can crushed tomatoes
1 cup of heavy whipping cream or half and half
2 TBS butter

In a pot, saute diced onion in butter until soft then add garlic and saute for a minute longer. Add stock and tomatoes and puree with hand wand or puree in blender then pour back into soup pot. Add all remaining ingredients except the cream and bring soup to a boil then lower heat and simmer for eight minutes. When eight minutes is up, add cream and heat through and then your soup is done!

Using canned stewed tomatoes or canned tomato sauce is just fine--it will just change the texture. The change in taste will be minimal.

How much you puree your soup is up to you, some people want it chunkier and some want it smoother.

Top with a little sour cream if you like and serve.

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Variation on this soup:
Instead of adding canned tomatoes use cooked broccoli, cooked cauliflower, or a combination of the two and puree well. It makes for a thicker version of this soup and it's absolutely delicious.

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