Tomato soup is one of my favorite cool weather foods. I enjoy tomato soup in almost any presentation: chunky, smooth, spicy, mellow, tangy. My hubby, on the other hand, is a hard sell when it comes to tomato products. He can only handle marinara or pasta sauce in small quantities, and when I make tomato soup, it HAS to be creamy in order to balance out the tomato-ey-ness. (You know you’ve used that word before! ;)) I’m not complaining–a good creamy tomato soup makes me happy too.
Try serving up this simple, creamy tomato soup with a green salad and some crusty bread, or you can go with the good old American staple: tomato soup and grilled cheese sandwiches!
Creamy Tomato Soup
1 T. butter
1/2 c. diced onion
2 cans (14 oz each) tomatoes
1 1/2 c. chicken broth (homemade is best…more on that later this week!)
2 tsp. sugar
1 tsp. dried basil
1/4 tsp. garlic powder
salt & pepper to taste
3 oz. cream cheese
1/3 c. heavy cream or half & half
Fresh basil or cilantro for garnish
Saute onion in butter in a large saucepan over medium heat for a few minutes, or until onion starts to soften. Add tomatoes and chicken broth; bring to boil, then lower heat and simmer 10 minutes. Transfer mixture to blender; blend to desired smoothness. Return to the pan over medium-low heat; add sugar, basil, garlic, salt and pepper.
Whisk in cream cheese until well blended. Stir in cream and heat through.
Serve with basil or cilantro for garnish. This recipe yields approximately 3-4 servings.
*Remember, you can now find all my recipes in one place–check the sidebar on the right or the link at the very top of the page!*