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!
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.