When I think of this soup, I picture the dining room of my former school when the lunch offering was grilled cheese and tomato soup. My mother never served tomato soup, so I was startled to see so many kids dunking their grilled cheese sandwiches into the soup and then so many tomato-soup stained shirts! So in keeping with my former school, you might want to serve this soup with my version of grilled cheese ~ Grilled Salami & Cheese Sandwiches!
There are so many recipes for tomato soup, but I like mine because it’s easy to make and uses ingredients you probably have in your fridge. In fact, I designed this recipe with that in mind, so don’t expect something exotic, like Italian tomato soup that has bread whisked in to thicken it, or tomato soup with fresh basil. You can add fresh herbs to this soup, but I actually prefer to keep it simple. The ground cumin in this soup gives it a terrific depth of flavor.
CREAMY TOMATO SOUP
- 4 tablespoons unsalted butter (1/2 stick)
- 1 small onion, chopped (see chopping an onion) about 1 cup
- 1 stalk celery, peeled and chopped (see chopping celery)
- 1 carrot, peeled and chopped (see chopping a carrot)
- 2 garlic cloves, minced (see mincing garlic) ~ about 1 tablespoon
- 2 tablespoons dry white wine
- 2 28-ounce cans whole tomatoes
- 1 14.5-ounce can reduced sodium chicken broth
- 1 teaspoon coarse salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1/2 cup Half & Half
1.Melt the butter in a saucepan over medium low heat. Add the onion, celery and carrot and cook, stirring frequently for about 6-7 minutes or until the vegetables look softened. Add the garlic and cook for about 10 seconds.
2.Add the white wine and cook for 30 seconds to burn off the alcohol.
3.Raise the heat to medium. Add the tomatoes, crushing them with your hands, as you add them to the saucepan. They should be in large chunks. Wipe your hands and then add the remaining ingredients except for the Half & Half. Bring the mixture to a gentle boil, and then reduce the heat to low (see Chilled Black Bean Soup with Avocado), cover and cook for 15 minutes, stirring occasionally.
4.Turn off the heat and remove the cover of the pan. Let the soup cool for about 10 minutes so you don’t get burned by splattering soup when you blend it. Either put the soup into a food processor fitted with a steel blade to puree it, or use a immersion (a.k.a. stick) blender ~ see the Clueless Bit Tip in Chilled Black Bean Soup with Avocado if this is your first time using an immersion blender.
5.Add the Half & Half and stir to combine. Taste for seasoning and add more salt if needed.
6.Serve with a few croutons on top.
Grocery Bag: Creamy Tomato Soup