Originally published on November 5, 2014
They’re calling for snow on Friday and when the days get cold like this, there’s nothing better than a hot bowl of tomato soup. Homemade tomato soup tastes nothing like the stuff that comes out of a can, and it’s super easy to make. When I made this cream of tomato soup, I kind of flew by the seat of my pants and it turned out delicious. And of course, adding a touch of cream right at the very end only amps up the comfort and richness factor of this soup. My grandma’s tomato crop was good this year so I had an abundance of them in my freezer (thanks, Grandma!) If you don’t, just use 2 cans of diced tomatoes, including the juice.
Ingredients:
Approximately 5 pounds of frozen tomatoes, thawed and peeled
2 tablespoons olive oil
1 tablespoon butter
1 onion, diced
2 stalks celery, finely diced
1 large carrot, peeled and finely diced
4 cups chicken broth or vegetable broth
2 fresh or dried bay leaves
2 tablespoons fresh thyme, chopped
1 cup heavy cream
1 cup Parmesan cheese, shaved
1/2 cup fresh parsley, chopped
Salt
Pepper
Directions:
1.) Warm oil and butter in a large Dutch oven or soup pot over medium heat. When hot add onion, celery and carrot and salt and pepper lightly. Cook, while stirring occasionally, until onions are soft and translucent, about 5 minutes.
2.) Add the tomatoes, bay leaves and thyme and season again with salt and pepper. Turn heat to high and cook for just 2 minutes, while stirring.
3.) Add the chicken or vegetable broth, and bring up to a boil. Once boiling, lower heat to medium-low and simmer for about half an hour, stirring occasionally.
4.) Take soup off heat and remove the bay leaves. With an immersion blender, or using a blender to puree the soup in batches, blend until it is almost entirely smooth, but also has some body to it. Pour the soup back into the soup pot if you need to, and place back over low heat.
5.) Allow to warm through for a few minutes and then turn heat off, leaving the pot on the burner. Add the heavy cream and stir. Taste, and adjust seasoning if necessary.
6.) Ladle into bowls and garnish with a few tablespoons of shaved Parmesan cheese and a tablespoon of fresh parsley.
7.) Serve, with spring mix salad and grilled cheese sandwiches, and enjoy!