:: Creamy Tomato Soup ::
There is nothing like Creamy Tomato Soup on a cold winter’s day. It truly can warm the soul. I myself love soup and I look forward to cold days when I can make a batch. I often like to double my soup recipes, and save half for later. It’s best enjoyed when I can’t think of what to make myself for dinner… when the kids are covered, and my husband is away for work. When I have a plan, like homemade soup in the freezer, it makes life that much more enjoyable!
I know at this point in your lives, you have tasted a million Creamy Tomato Soups. You have your favorite go-to place that you like to buy a bowl with lunch or dinner. Hey my favorites are Sundried Tomato and Paradise Bakery! This Creamy Tomato Soup tastes much like one of my favorites, and that is why I love it so! I had a severe addiction to Tomato soup during my pregnancies.
It only takes a few key ingredients and a little bit of love and you’ll have yourself a steamy bowl of Creamy Tomato Soup in the comfort of your cozy kitchen! A perfect start to any meal {such as Valentine’s Day}, or add a salad and some crusty sourdough, and you have a simple yet delicious meal on a Tuesday night.
Don’t you just love this can? I swear by these little San Marzano tomatoes. I love using the crushed version of San Marzanos when I make marinara sauce. For this recipe, I used their whole tomatoes. I promise once you try them, and you see these little gems, you too will hunt for the best price for these canned tomatoes! Okay so maybe, that is a little much… but it is one of my weird quirks! {I nearly did two high kicks when I found out our local Pavillions was carrying this brand of San Marzanos.} Okay, I digressed…so back to the recipe. Funny thing is that this recipe is an adaptation from Kids In The Holiday Kitchen. Yes I know, Christmas was two months ago, but I am telling you… it will make for a fantastic addition to Valentine’s Day. Give it a try! Promise you will love it, and even better yet… pair it with a side of grilled cheese. Yum!
Creamy Tomato Soup
Ingredients
- 1/4 cup olive oil
- 1 large onion chopped
- 2 cloves of garlic chopped
- 1 28 ounce can whole peeled tomatoes with juice
- 2 1/2 cups chicken broth
- 3 tablespoons tomato paste
- 1/8 teaspoon ground nutmeg
- 1 cup half and half
- salt and red pepper flakes to taste
Instructions
- In a large stockpot heat the olive oil.
- Add the onion and cook for three minutes.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, chicken stock, tomato paste, and nutmeg.
- Bring this mixture to a boil.
- Once boiling reduce heat and let the soup simmer for 30-40 minutes.
- Once the soup is cooked, let the soup cool (very important).
- Add in the salt and pepper.
- In small batches (1/2 cup at a time) place the soup in a blender.
- Blend until pureed.
- Another option is use a Cuisinart Smart Stick Blender that you can just blend stick in the stock pot and blend.
- Add the soup back to the stock pot and simmer over low heat.
- Add in the half and half.
- Mix and serve.
San Marzano tomatoes, the best. Great recipe
Thanks so much, Janette! They are amazing! Hope you’re having a fantastic week! xo
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