Creamy Tomato Soup
When you're feeling under the weather or just need a comforting bowl of soup on a cold day, this creamy tomato soup is the perfect remedy. The combination of rich tomatoes and cream is sure to soothe your soul and warm you from the inside out.
Equipment
- 1 dutch oven or soup pot
- 1 blender or immersion blender
Ingredients
- 28 oz 2 cans or 28 oz of diced tomatoes
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tbso tomato paste
- 1 tbsp all-purpose flour
- 2 cups chicken broth or vegetable broth
- 1 cup heavy cream
- salt and pepper to taste
- fresh basil or croutons for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- Stir in the tomato paste and flour and cook for another 2 minutes, stirring constantly.
- Add the canned tomatoes (with their juice) and the broth to the pot. Bring to a simmer and let cook for 15 minutes.
- Using an immersion blender or transferring to a blender, puree the soup until smooth.
- Stir in the heavy cream and continue to cook over low heat until heated through, about 5 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil or croutons, if desired.