Creamy Tomato Soup with Italian Flavors
Serves: Makes 10 cups serving 8 to 10
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1½ tablespoons Italian seasonings
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 teaspoon baking soda
  • 2 cups chicken broth
  • 1 can (12 ounces) evaporated milk
  • Salt and ground black pepper
  1. Heat oil in a Dutch oven over medium-high. Add onion; sauté until tender, 5 to 7 minutes. Stir in Italian seasonings; cook until fragrant, less than a minute. Add tomatoes and baking soda, then chicken broth; bring to a simmer. Reduce heat to low and simmer, partially covered, to blend flavors, about 10 minutes.
  2. Working in batches, pour soup into a blender; puree, making sure to vent blender by removing pop-out center, and draping a kitchen towel over the top, until creamy smooth, 30 seconds to a minute. Return soup to pot, stir in milk, and heat to simmer, seasoning with salt and pepper to taste. (Can be refrigerated up to 3 days; return to simmer) Ladle into bowls and serve.
Recipe by Three Many Cooks at