Creamy Tomato Soup

A yellow scalloped mug filled with creamy tomato soup is topped with fresh basil leaves. It sits on a wooden table beside a cheesy toasted baguette slice and a golden plate holding a second piece of cheesy bread. The scene is warm and cozy with rich colors and soft natural light.

Creamy Tomato Soup made with Hiland Dairy Half & Half, tomatoes, carrots & Parmesan—rich, cozy & perfect with crusty bread.

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Print Recipe

Prep Time
15 Minutes
Cook Time
25 Minutes
Servings
4

Ingredients

1 tbsp Hiland Dairy Unsalted Butter
1 yellow onion, diced
1 tsp chopped garlic
2 pints end-of-season tomatoes
1 cup shredded carrots
1 tbsp tomato paste
1 can fire-roasted tomatoes
1 cup vegetable stock
1 cup Hiland Dairy Half & Half
Salt, pepper, and garlic seasoning mix
1 cup grated Parmesan

Directions

In your Dutch oven, melt one tablespoon of unsalted butter.
Add the diced onion and sauté until translucent. Add in garlic. One minute until fragrant.
Add tomatoes, shredded carrots, tomato paste, fire roasted tomatoes and vegetable stock. Blend very well and bring to a boil.
Add in half-and-half, grated Parmesan, salt pepper and garlic to taste. Serve alongside cheesy crusty bread.

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