Creamy Tomato Soup

by Food Hound on January 21, 2014

in Soups and Stews

Post image for Creamy Tomato Soup

There haven’t been any green vegetables on the blog for a while.  Today is continuing that trend.

We’re still being all healthy and packing in our usual green veg suspects, but there hasn’t been anything new or earth-shattering enough to share lately, unless you consider steamed broccoli earth-shattering, which I don’t.  Though I always drizzle some browned butter over it, so maybe it’s earth-…fracturing?

This Creamy Tomato Soup isn’t going to change the world, but it manages to be one of those rare cases where incredibly simple meets incredibly tasty, so you need to know about it.   Plus it’s red, and that’s arguably as healthy as green.  #stillanRD

Eating seasonally is my jam, so I’m totally digging that this soup is made with canned tomatoes, therefore permitting me to eat it guilt-free in the dead of winter.  Can I admit I wayyyyyyy prefer tomato soup made with canned to fresh?  And can I also admit I love it made with cream instead of broth, even if that has nothing to do with eating seasonally and everything to do with my love of cream?

Too often, seasonings and aromatics mask the tomato flavor in soup.  This one just has salt, pepper, tomato paste, bay leaves, and cream, leaving you every opportunity to enjoy gorgeous, sweet tomato flavor in every bite.  At first I was skeptical making a soup without garlic and onion, a tomato’s BFFs, but now I’m a complete convert AND in love with the idea of a soup with no chopping.  There are days I hold my chef’s knife almost as much as I hold my child, so that is a total selling point.

And then… there’s the cream!!

Creamy Tomato Soup
From Tupelo Honey Cafe Cookbook
Serves: 4
  • 1 (24-oz) can crushed tomatoes, undrained
  • 3 c water
  • 2 T tomato paste
  • 1 bay leaf
  • 2 tsp sugar
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 c heavy cream
  1. Combine the tomatoes, water, tomato paste, bay leaf, sugar, and salt in a 4-cup heavy saucepan. Bring to a boil, immediately decrease the heat to medium, and simmer for about 20 minutes. Whisk in the pepper and cream and continue cooking over medium heat for about 2 minutes, or until thoroughly warmed and blended. Season to taste with additional salt and pepper, if desired.
Certain recipes call for really good canned tomatoes, like San Marzano. This is one of those recipes!!




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