Creamy Tomato Soup

I think of cream of tomato soup as a comfort lunch or snack for late winter or early spring. Growing up, I remember adding cream and cheddar cheese to that famous brand of tomato soup. Then, when no one was looking, I added even more cheddar cheese to mine. Never enough comfort!

4 servings

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 ½ cups onion, small diced

2 teaspoons garlic, minced

1 tablespoon concentrated tomato paste

2 cups chicken broth

1 (28-oz) can crushed tomatoes

Pinch of saffron threads

⅓ cup heavy cream

Salt and fresh ground black pepper to taste

Optional:

½ cup cheddar or Gruyere cheese, grated

2 tablespoons brandy

DIRECTIONS:

  1. Heat the oil over medium heat in a large Dutch oven until it shimmers. Turn the heat down to medium-low and add the onions. Cook, frequently stirring, until golden brown, about fifteen minutes. Add the garlic and tomato paste, stirring until fragrant, about one minute. Stir in the chicken broth, tomatoes, and saffron. Bring to a boil, reduce heat, and simmer for fifteen minutes.

  2. Puree the soup in batches in a blender or with an immersion blender. Stir in the cream. Taste, Think, Transform with salt and pepper. Garnish with the optional cheese or brandy.

Creamy Tomato Soup

Creamy Tomato Soup
Yield: 4 servings
Author:
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
I think of cream of tomato soup as a comfort lunch or snack for late winter or early spring. Growing up, I remember adding cream and cheddar cheese to that famous brand of tomato soup. Then, when no one was looking, I added even more cheddar cheese to mine. Never enough comfort!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups onion, small diced
  • 2 teaspoons garlic, minced
  • 1 tablespoon concentrated tomato paste
  • 2 cups chicken broth
  • 1 (28-oz) can crushed tomatoes
  • Pinch of saffron threads
  • ⅓ cup heavy cream
  • Salt and fresh ground black pepper to taste
  • Optional:
  • ½ cup cheddar or Gruyere cheese, grated
  • 2 tablespoons brandy

Instructions

  1. Heat the oil over medium heat in a large Dutch oven until it shimmers. Turn the heat down to medium-low and add the onions. Cook, frequently stirring, until golden brown, about fifteen minutes. Add the garlic and tomato paste, stirring until fragrant, about one minute. Stir in the chicken broth, tomatoes, and saffron. Bring to a boil, reduce heat, and simmer for fifteen minutes.
  2. Puree the soup in batches in a blender or with an immersion blender. Stir in the cream. Taste, Think, Transform with salt and pepper. Garnish with the optional cheese or brandy.

Nutrition Facts

Calories

267

Fat (grams)

20.12 g

Sat. Fat (grams)

8.71 g

Carbs (grams)

15.52 g

Fiber (grams)

3.18 g

Net carbs

12.33 g

Sugar (grams)

8.71 g

Protein (grams)

8.85 g

Sodium (milligrams)

729.15 mg

Cholesterol (grams)

42.91 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

soup, tomato, cream
soup, lunch, snack
American
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Linda HierholzerSOUPSComment