Creamy Tomato Soup

The perfect soup to enjoy with a grilled cheese or a bacon grilled cheese sandwich.


Units Scale
  • 1 tablespoon olive oil
  • 1/4 cup shallot (diced)
  • 2 medium garlic clove (minced)
  • 28 ounce garden fresh or canned crushed tomatoes with basil
  • 1 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 cup half and half (regular or fat free)
  • 1/4 cup low sodium chicken broth or water
  • 1/4 teaspoon salt or to taste
  • Few cracks of black pepper


  1. Heat oil in a large saucepan over medium heat.
  2. Stir in shallots and cook until tender, about 5 minutes. Stir in garlic and cook for about 1 minute more.
  3. Add in crushed tomatoes, sugar, oregano, basil, half and half, broth, salt and pepper. Bring to a low boil and then reduce heat to a simmer and cook for just about 15 minutes longer.
  4. Serve warm.


*For a thicker soup, use less broth or water. For a thinner soup add more broth or water, a few tablespoons at a time.