Keeping it Simple: Creamy Tomato Soup

We often forget that there are simple foods that nourish us body and soul.  What comes to mind is a  bowl of creamy homemade tomato soup.   The only thing that might be missing from this bowl of perfection is a grilled cheese sandwich.

Creamy Tomato Soup
Serves 6
Recipe from Cooking Light

1.  Heat a medium saucepan over medium heat.  Add 1 tablespoon canola oil (or other oil) to pan; swirl to coat.  Add 1-1/2 cups chopped onion, 1/2 teaspoon ground cumin, 3/8 teaspoon kosher salt, and 1/4 teaspoon hot smoked paprika to pan; cook 8 minutes, stirring occasionally.  Increase the heat to medium-high.  Add 4 minced garlic gloves; sauté  1 minute, stirring constantly.  Stir in 1 (14.28 ounce) can chopped unsalted San Marzano tomatoes, undrained, and 2 cups unsalted chicken stock; bring to a boil.  Reduce heat; simmer 15 minutes, stirring occasionally.  Remove from heat; stir in 1/4 cup half-and-half.
2.  Place half of tomato mixture in a blender.  Remove center piece of blender lid on blender ( to allow steam to escape); secure blender lid and blend until smooth.  Pour into a large bowl.  Repeat process with remaining tomato mixture.  Top with fresh parsley and ground black pepper.

21 thoughts on “Keeping it Simple: Creamy Tomato Soup

  1. I know my feelings on tomato soup are pretty clear! I also discovered it's versatility when I gave some to the baby this week with shrimp since our tortilla soup with shrimp was too spicy for him.


  2. Ooohh or some of those cute grilled cheese croutons people were making last year or 2011, I still haven't gotten around to trying that yet but this creamy soup makes me want to.


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