Creamy Tomato Soup

A steamy bowl of creamy tomato soup and a warm grilled cheese sandwich is a marriage made in heaven.  Nothing can satisfy me more on a cold, wintery day.

But you know, it is amazing to me how different tomato soup recipes can be.

For years I used a recipe that called for roasted Roma tomatoes as the base of the soup.  Supposedly, roasting the tomatoes intensified the tomato flavor of the soup.

Then one day, I was craving a bowl of tomato soup but only had canned tomatoes. I decided to give it a try with the ingredients I had on hand.  And guess what?!  It was just as delicious.  When you think about it, it makes since.  Canned tomatoes are picked and then canned at the peak of ripeness. The reason for roasting was to transform those bland winter tomatoes into tasty summer ones.

So glad I experimented with what was in my pantry.  Now I can make one of my favorite soups in 45 minutes less time than I did before! And now you can too!

Enjoy!

Creamy Tomato Soup
From Simply Suppers by Jennifer Chandler

2 tablespoons olive oil
1/2 cup finely diced yellow onion (1 small onion)
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 cans (28-ounce) whole tomatoes with juice
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 tablespoon granulated sugar
4 cups chicken stock
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, garlic, and red pepper flakes, and cook, stirring, until the onions are soft, about 5 minutes.

Add the whole tomatoes, breaking them up with a spoon or fork. Add the oregano, thyme, and sugar and stir to combine. Pour in the chicken stock and stir to combine. Over high heat, bring the mixture to a boil. Lower the heat to medium-low and simmer uncovered until the tomatoes have softened and the soup has thickened, about 30 minutes.

Using an immersion blender, carefully puree the soup until smooth. Whisk in the heavy cream and season with salt and pepper to taste. Serve hot.

Serves 4 to 6.

Cooking Tip: If you don’t have an immersion blender, you can easily puree this soup in a counter-top blender. Whenever pureeing hot liquid in a blender, remove the heat cap in the lid and cover with a towel to prevent the mixture from exploding all over you and your kitchen. Work in batches, only filling the blender half full. Also be sure to hold the lid down tightly while pureeing.

The granulated sugar in this recipe helps balance the acidity of the canned tomatoes.

Freezes well.

 

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5 Responses to “Creamy Tomato Soup”


  1. 1 Melissa January 21, 2011 at 4:34 am

    I like creamy tomato soup, but can’t have all the salt in the canned condensed version. I’d love to be able to make my own.

    Do you think this would be okay if I substituted milk for the heavy cream? I know it won’t be as creamy, but cream is the one ingredient I don’t usually have on hand.

    • 2 cookwithjennifer January 26, 2011 at 10:25 am

      Melissa, Yes. You can definitely substitute milk. Whole or 2% would be better than skim though since the reason for adding the dairy is to add creaminess. If you want to omit the dairy completely, this soup is still yummy without it. I just prefer the creaminess that heavy cream adds to the soup … that’s why it’s in there. Happy cooking!

  2. 3 Low Calorie Soups March 18, 2011 at 9:05 am

    Thanks alot mate Jennifer, this is a really nice Creamy Tomato Soup recipe :) I’m bookmarking this page!!

  3. 5 Kate September 10, 2012 at 5:48 am

    Creamy Tomato Soup looks sooo dilicious and mouth watering.


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Jennifer Chandler

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