Creamy Tomato Soup
TIME/SERVINGS
Total: 30 mins
Active: 15 mins
Makes: 4 servings
By Regan Burns
This is a basic comfort recipe that’s almost as easy to make as the condensed variety but is much, much tastier. Needless to say, it pairs well with a grilled cheese sandwich.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium sweet onion, coarsely chopped
- 1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzano
- 1 1/2 cups low-sodium chicken broth or water
- 2 bay leaves
- 1/3 cup heavy cream
- Heat oil and butter in a medium saucepan over medium heat. Once butter foams, add onion and a big pinch of salt. Season with freshly ground black pepper. Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 15 minutes.
- Add tomatoes and juices to the pan and stir to crush up tomatoes. Add broth or water and bay leaves and bring to a simmer. Simmer until tomatoes begin to fall apart, about 10 minutes.
- Remove from heat, discard bay leaves, and allow soup to cool slightly. Carefully purée soup in a blender until smooth (you may have to do this in batches). Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired.
Beverage pairing: Mulderbosch Sauvignon Blanc, South Africa. This sweet, simple, and rich soup calls for a wine that provides some contrast. A bright, sharp Sauvignon Blanc can provide that, but few people seem to know that South Africa makes some of the best on the planet. The Mulderbosch vineyard is SA’s standard bearer, and the flavors of grapefruit, lemon, and gooseberry in this wine will contrast nicely without clashing.
COMMENTS | ADD YOUR OWN
Just what I was looking for. I increased quantities so I could use up a large can of tomatoes, and the rest of a box of chicken broth. And used unsweetened soy milk in place of the cream. Excellent, simple, easy to extrapolate...and fast. Thanks.
Just what I was looking for. I increased quantities so I would have no leftovers from a large can of tomatoes or a smallish box of broth. Also used unsweetened soy milk in place of the cream, since that's what I had. Excellent, simple, easy to extrapolate...and fast. Thanks.
oops! don't know how that happened....
Looks amazing!
Can anyone suggest a variation of this using fresh tomatoes? I'm probably going to have an abundance of them this summer.
I will try this with veggie broth, and Wildwood brand unsweetened soy milk, or even Wildwood soy creamer. Wildwood products are available in Trader Joes - their Unsweetened Soy Milk and Soy Creamer are now branded as Trader Joe's brand, and their amazing veggie burgers are still under the Wildwood brand. Whole Foods also carries their products. Their soy yogurts are to die for!
(No more Silk for me! White Wave is now owned by Dean Foods.)
BBettinaB, I just made this soup using three medium sized tomatoes, peeled, with about 1/2 c. tomato juice, and it was delicious. If I had had another tomato, I would've thrown it in there, so I think that this recipe is a great way to use up your tomato harvest. This was my first time having tomato soup that did not come from a can, and I have to say that it is astounding how much more fresh the flavor is. Thanks for the recipe Regan!
BBettinaB, I just made this soup using three medium sized tomatoes, peeled, with about 1/2 c. tomato juice, and it was delicious. If I had had another tomato, I would've thrown it in there, so I think that this recipe is a great way to use up your tomato harvest. This was my first time having tomato soup that did not come from a can, and I have to say that it is astounding how much more fresh the flavor is. Thanks for the recipe Regan!
Thanks, stefbt! I will give it a shot!
Regards,
Bettina