Naturally, the day after I made my Grilled Tomato Orzo Salad in a Tomato Bowl pretending it was summer, the weather decided to do a 180 and veer into rainy cold sadness. Sigh. So what better way to use some of my Lipman Tomatoes than to make Creamy Tomato Soup? I found this recipe on Food Network and I had most of the ingredients already, win! I changed the recipe slightly for my tastes.
Ingredients:
3 tablespoons olive oil
1 red onion, chopped
1 red onion, chopped
1 carrot, unpeeled and chopped
3 cloves minced garlic
12 plum tomatoes, roughly chopped
1 teaspoon sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock
3 cloves minced garlic
12 plum tomatoes, roughly chopped
1 teaspoon sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock
1 teaspoon kosher salt
1 teaspoons freshly ground black pepper
1/2 cup heavy cream
Croutons, for garnish
1 teaspoons freshly ground black pepper
1/2 cup heavy cream
Croutons, for garnish
Heat a large pot or a Dutch oven over medium-low heat. Add the olive oil. Chop the onion and carrot.
Saute for 10 minutes.
While waiting for the onion and carrot to soften, mince the garlic and set it aside. Roughly chop the tomatoes. Chop the basil.
Add the garlic to the pot and cook for 1 minute.
Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper to the pot.
Stir well and bring to a boil.
Lower the heat and simmer, uncovered, for 30 minutes.
If you have an immersion blender, at this stage, use to puree the soup. If you don’t, remove half the mixture and add it to a blender. Blend until smooth; be sure to keep the center of the top off of the blender and cover with a paper towel. Repeat with remaining mixture. Return to the pot over medium-low heat.
The soup is honestly good to go at this point. Feel free to just stop here.
To make a creamy soup, add the cream to the soup and mix.
Serve with basil and croutons.
Oh my goodness. Not only is this super easy, but it is absolutely delicious.
Because the soup is made with so many fresh tomatoes, it’s important to use tomatoes at their peak.
This is a wonderfully thick soup so it’s a meal in itself, but rainy, cold days always make me want a favorite childhood staple:
Note: The original recipe used a food mill but I don’t have one. And I was not willing to peel the tomatoes so I blended them, and it worked out great. The soup ended up completely creamy.
It’s been crazy cold here the last few days as well. I actually found myself craving beef stew last night!
Yum! This soup looks so good. What better way to spend a dreary, rainy day than with this soup.
I have never been a fan of tomato soup, but really have only had the canned variety. I love the big croutons on top!
I would never buy soup in the store again after seeing this soup!
I don’t think it gets any better than homemade soup! This looks so delicious!
Mmm, this looks fantastic 🙂 Love the colors!
oh man my dad would love this haha! looks great. and lovely blog 🙂
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