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Creamy Tomato Soup


6-8 servings

This old-fashioned favorite will warm hearts and tummies.


  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 2 1/2 tablespoons tomato paste
  • 2 lbs. fresh, ripe tomatoes, peeled, seeded and coarsely chopped
  • 1 tablespoon Florida Crystals® Organic Sugar
  • 4 cups chicken or vegetable broth (fresh or canned)
  • 1 tablespoon fresh thyme leaves or 1½ tsp. dried thyme leaves
  • Salt and pepper, to taste
  • 1/2 cup heavy cream or half & half
  • 2 tablespoons fresh parsley, chopped
  • 1 sprig rosemary, to garnish
  • Sour cream, to garnish


In large saucepan over medium heat, melt butter and cook the onion, garlic and celery until tender. Add tomato paste; cook 1 minute, stirring constantly. Add tomatoes, sugar, broth and thyme; season with salt and pepper as needed. Simmer 20 minutes, stirring occasionally.

Remove from heat; purée soup in blender or food processor. Return soup to the pot; reheat. Stir in cream—do not boil. Stir in parsley; serve immediately. Add sour cream and sprig of rosemary to garnish.

Quick Tip(s)

You just can't beat the all-American lunch of tomato soup and a grilled cheese sandwich. This upscale version goes great with sesame breadsticks or seasoned flatbread crackers.