This tomato soup is truly the best. I was introduced to this recipe by my mother-in-law, who shared it with me when Jon and I were married 14 years ago. Over the years, I’ve tweaked it a bit, adding a few things here and there. Around our house, it’s a wintertime favorite, especially when served with Jon’s Grilled Cheese Sandwiches or a Parmesan Crostini.
Creamy Tomato Soup
- 2 Tablespoons of butter
- 1/4 cup of onion, finely diced
- 2 cloves of garlic, minced
- 3 14.5 oz cans of diced tomatoes
- 1 1/2 cups of chicken (or Vegetable) broth
- 1 tablespoon of sugar
- 1/4 teaspoon of baking soda
- 1/8 teaspoon of Allspice
- 1/2 teaspoon of Herbs de Provence
- 1 cup of heavy cream (more, if desired)
- Salt and pepper, to taste
- Optional Toppings: Shaved Parmesan Cheese, Blue Cheese crumbles, Olive Oil, and/or Balsamic Vinegar
In a large stockpot heat butter over medium heat. Add onions and garlic. Cook until just soft. Add tomatoes, chicken broth, sugar, baking soda, Allspice, Herbs de Provence. Stir to combine. Simmer on medium-low for 45-60 minutes. In a double boiler, heat cream over a low heat until hot. Careful not to scorch! (Or if you’re in a hurry, simply pour it in slowly without heating.)**Just before serving, slowly stir in cream with tomato soup. Season to taste with salt and pepper. Ladle into bowls, drizzle with high-quality olive oil and balsamic vinegar. Top with shaved Parmesan cheese or crumble of blue cheese.
**If you prefer a “smooth” soup, prior to adding the cream use an immersion blender to blend the tomatoes. Then, add the cream, etc.**