- 3 cups half-and-half
- 2 cups chicken stock
- 1 (14.5 ounce) can diced tomatoes
- 1 (3 ounce) can tomato paste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon white sugar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground white pepper
- salt to taste
- Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.
- Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.
05/17/2018
recipepes.com
Coach Vic's Cream of Tomato Soup, recipe
PT15M
PT1H
5
455 calories
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