Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, creamy tomato soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Directions Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
Creamy Tomato Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Creamy Tomato Soup is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have creamy tomato soup using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Tomato Soup:
- Prepare 4 Tbsp Olive Oil Divided
- Make ready 1 Can (32 oz.) Whole San Marzano Tomatoes
- Take 6-8 (@1.5 lbs) Ripe Fresh Tomatoes (I used Romas)
- Get 1 Large Onion Divided
- Take 4-6 Cloves Garlic Divided
- Get 1 1/2 Cups Chicken Broth
- Prepare 1/2 Cup Heavy Whipping Cream
- Make ready 1/2 Cup Fresh Basil Leaves (or 1-2 tsp Dried)
- Prepare 1 tsp Sugar or Coconut Sugar (Can omit if Tomatoes are Sweet)
- Get 1/2 tsp Dried Thyme Leaves
- Make ready 1/4 tsp Red Pepper Flakes
- Prepare 1 Tbsp Balsamic Vinegar
- Get Salt (To Taste)
- Prepare Black Pepper (To Taste)
- Make ready 2 Tbsp Butter (Optional) (For Flavor, Richness, Creaminess)
- Take 1/2-1 Cup Freshly Grated Parmesan (Optional)
- Make ready 2-3 tsp Concentrated Tomato Paste (Optional)
Bring to a boil over medium heat, stirring constantly. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. Now dump in the diced tomatoes and stir to combine.
Steps 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 emersion 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.
Throw in the onion and cook until translucent. Now dump in the diced tomatoes and stir to combine. Yes, you can add milk to tomato soup for a super-creamy spin. However because tomatoes are acidic, there's a chance that the milk can curdle. To avoid this, add a half teaspoon of baking soda to the soup.
So that’s going to wrap this up for this special food creamy tomato soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
