Smooth Tomato Cream Soup
Serving Size / Yield
- 1 (28 oz.) can crushed tomatoes
- 2 (15 oz.) cans vegetable broth
- 1 C. heavy whipping cream
- 2 cloves garlic, minced
- Salt and pepper to taste
In a large saucepan, combine and heat tomatoes with juice and broth. Once boiling, reduce heat to a simmer and stir in cream. Season with garlic, salt, and pepper; continue simmering for 15 minutes as soup thickens. Transfer to a blender and blend until smooth.