Creamy Tomato Soup

Do you say fall or autumn? I say fall, but it really doesn’t matter which one you say, it’s that time again. Can you believe it?

Fall is my favorite time of the year. Well it’s almost tied with Spring, but what makes Fall better? The turning of the leaves, pumpkin patches and soup! I just love soup. What’s better than curling up on your couch with a bowl of soup, a warm beverage and a blanket? I agree, nothing.

As we go through Fall and into Winter, I’m going to share with you some of my favorite soup recipes. Let’s start with a tomato soup.

Honestly, I didn’t like tomato soup growing up. Maybe because it was out of a can. I was around 30 years old when I was invited to a tea house in Oklahoma City for a baby shower. Our first course was a tiny tea cup of tomato soup. I asked for seconds. I could not believe the layers of flavor that came out of that tiny cup of soup. From then on, I’ve been a fan of tomato soup.

Most recipes I normally only make half the recipe because I’m cooking for one person. For this recipe, I’ve prepared the full recipe because the leftovers will frozen in Souper Cubes. I think these are the most genius invention for food prep. Next week I will publish a blog post to show you how it all turned out.

Now for the recipe.

Although this recipes calls for a can of stewed tomatoes, I had a few cherry tomatoes I wanted to include. When it comes to soups, I believe you should use what you have. Get creative.

I started by roasting the cherry tomatoes, onion and garlic in the over until all the onions are tender. Please know, the tomatoes will burst…and that’s a good thing.

I added the roasted vegetables to a large pot with a can of stewed tomatoes, veggie broth and I let it simmer.

Use your immersion blender to blend. Add chopped basil, salt and pepper and simmer for a few more minutes.

Remove from heat and butter, cream and sugar.

This recipe is super simple. I hope you enjoy.

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Creamy Tomato Soup

Serving: 6 cups | Prep time: 5 minutes | Cooking Time: 20 minutes

You will need:

• Immersion blender - If using fresh or stewed tomatoes

• Large pot

Ingredients:

• 1/2 large onion

• 2 - 4 cloves of garlic (depends on your preference)

• 1 - 28oz can of stewed or crushed tomatoes

• 1/2 cup of heavy cream

• 1 cup of broth (I used veggie broth, but you can use chicken or beef if you like)

• 1 tablespoon of basil (I prefer fresh, but you can use dried)

• 1/2 cup of heavy cream

• 4 teaspoons of butter

• 1 teaspoon of sugar

• salt and pepper to taste

Optional:

• fresh cherry tomatoes - if you use fresh tomatoes, roast them in the oven on 425 with olive oil, salt and pepper for 15-20 minutes before adding them.

Instructions:

In a large pot, add olive oil and onions stirring occasionally. Cook until onions are tender (5 minutes).

Add garlic and cook until fragrant.

Add tomatoes and broth. Cook on medium for 10 minutes stirring occasionally.

If you used stewed tomatoes or fresh tomatoes, use your immersion blender to blend.

Add chopped basil, salt and pepper and cook on medium for 5 minutes.

Remove from heat and butter, cream and sugar.

Enjoy.