Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, creamy tomato soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Creamy Tomato Soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Creamy Tomato Soup is something that I have loved my entire life. They are fine and they look fantastic.
Show Them You Care Even When You Can't Be There. Send Good Wishes With Homemade Soups Sent Straight To Their Door. Directions Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low.
To begin with this particular recipe, we must prepare a few ingredients. You can have creamy tomato soup using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Tomato Soup:
- Make ready 4 Tbsp Olive Oil Divided
- Take 1 Can (32 oz.) Whole San Marzano Tomatoes
- Make ready 6-8 (@1.5 lbs) Ripe Fresh Tomatoes (I used Romas)
- Prepare 1 Large Onion Divided
- Make ready 4-6 Cloves Garlic Divided
- Get 1 1⁄2 Cups Chicken Broth
- Take 1⁄2 Cup Heavy Whipping Cream
- Prepare 1⁄2 Cup Fresh Basil Leaves (or 1-2 tsp Dried)
- Make ready 1 tsp Sugar or Coconut Sugar (Can omit if Tomatoes are Sweet)
- Make ready 1⁄2 tsp Dried Thyme Leaves
- Make ready 1⁄4 tsp Red Pepper Flakes
- Make ready 1 Tbsp Balsamic Vinegar
- Prepare Salt (To Taste)
- Get Black Pepper (To Taste)
- Get 2 Tbsp Butter (Optional) (For Flavor, Richness, Creaminess)
- Make ready 1⁄2-1 Cup Freshly Grated Parmesan (Optional)
- Prepare 2-3 tsp Concentrated Tomato Paste (Optional)
Bring to a boil over medium heat, stirring constantly. Start the cooking process with a base of chopped onions and garlic. Then add the canned tomatoes and broth, and simmer. Use a blender to purée the soup, then stir in the cream at the end.
Instructions to make Creamy Tomato Soup:
- Preheat Oven to 425°
- Mix Fresh Roma Tomatoes (Halved Lengthwise), half of the Onion (1⁄2" Slices), 2 Cloves of Garlic (Whole or Halved), 2 Tbsp Olive Oil, Balsamic Vinegar, and Salt and Pepper on a baking sheet. Roast, in one even layer, for about 25 Minutes or until they develop color.
- In a large soup pot, add the other 2 Tbsp Olive Oil. Add the other half of the Onion (Diced), the Thyme, Red Pepper Flakes, and a little salt, cook over Med Heat until soft and a golden color develops. Add other 2 Cloves Garlic (Minced), cook another 1 - 2 Minutes, stirring frequently.
- Add the Canned San Marzano Tomatoes and Chicken Broth. Turn up heat to Med High, and bring to a boil. Reduce heat to Medium again, and simmer for about 20 Minutes. Tomatoes should be soft enough to start breaking down with fork. Add Basil, Sugar, and roasted Tomato/Garlic/Onions, simmer for another 5 - 10 Minutes. I like to squish the roasted garlic into a paste before I add it in. Remove Basil (If fresh), and season with Salt and Pepper to taste. Turn off heat.
- Using a heat safe regular blender or an immersion blender, puree soup until smooth, then sift through a strainer. Add strained soup back to soup pot, and turn heat to Med. Simmer for a few minutes, then add the Heavy Whipping Cream. Add Parmesan, Butter, and Tomato Paste, if using. Taste for seasoning. Stir and serve.
Then add the canned tomatoes and broth, and simmer. Use a blender to purée the soup, then stir in the cream at the end. Season it with a bit of S&P and you have a gorgeously smooth, velvety tomato soup. In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper.
So that’s going to wrap this up with this special food creamy tomato soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
