Creamy Tomato Soup
Recipe by Nicole Thom-Arens
Serves 4
Creamy tomato soup is a classic—at least in the Upper Midwest. There are many variations of cream of tomato soup. Some are milk-based with chopped tomatoes; some add bell pepper or roasted red pepper. This recipe is simple with rich with tomato flavor and a hint of sweetness from the onions and brown sugar. I finish it with a bit of cream, which brings everything together for a smooth finish and a bit of nostalgia. Serve it with a grilled cheese, and you’ll be transported right back to childhood. Ingredients:
2 tablespoons olive oil2 tablespoons unsalted butter1 small onion, chopped2 cloves garlic, minced28 ounces of whole tomatoes2 cups vegetable or chicken broth/stock2 tablespoons tomato paste3 teaspoons light brown sugar2 teaspoons kosher salt, divided (Reduce to 1 teaspoon, divided, if not using Diamond.)1/4 teaspoon black pepper1/4 cup heavy cream or half-and-half *Note: If you're looking for more of a condensed soup texture, add 3 tablespoons of flour to the onions and butter/oil once the onions have softened. Cook until the flour is absorbed by the fat. Add the broth and stir to combine. Continue adding the additional ingredients.
Instructions:
1) Heat oil and butter in Dutch oven on the stovetop over medium-low heat.2) When the oil is hot, add the onions. Cook until tender.3) Add the garlic when the onions are tender. Stir, and cook for 1 minute.4) Add the broth, tomatoes, brown sugar, tomato paste, and 1 teaspoon of salt.5) Bring the mixture to a boil, then reduce to a simmer. Cook for 25 minutes until the flavors have combined and condensed. 6) Carefully blend the soup with an immersion blender or in a stand blender until smooth. (If using a stand blender, blend in batches being careful not to overfill the blender because the hot mixture will expand while blending. Return the soup to the Dutch oven after it is blended.)7) Add the cream/half-and-half to the blended soup along with an additional 1 teaspoon of salt. Stir. Heat until hot.
2 tablespoons olive oil2 tablespoons unsalted butter1 small onion, chopped2 cloves garlic, minced28 ounces of whole tomatoes2 cups vegetable or chicken broth/stock2 tablespoons tomato paste3 teaspoons light brown sugar2 teaspoons kosher salt, divided (Reduce to 1 teaspoon, divided, if not using Diamond.)1/4 teaspoon black pepper1/4 cup heavy cream or half-and-half *Note: If you're looking for more of a condensed soup texture, add 3 tablespoons of flour to the onions and butter/oil once the onions have softened. Cook until the flour is absorbed by the fat. Add the broth and stir to combine. Continue adding the additional ingredients.
Instructions:
1) Heat oil and butter in Dutch oven on the stovetop over medium-low heat.2) When the oil is hot, add the onions. Cook until tender.3) Add the garlic when the onions are tender. Stir, and cook for 1 minute.4) Add the broth, tomatoes, brown sugar, tomato paste, and 1 teaspoon of salt.5) Bring the mixture to a boil, then reduce to a simmer. Cook for 25 minutes until the flavors have combined and condensed. 6) Carefully blend the soup with an immersion blender or in a stand blender until smooth. (If using a stand blender, blend in batches being careful not to overfill the blender because the hot mixture will expand while blending. Return the soup to the Dutch oven after it is blended.)7) Add the cream/half-and-half to the blended soup along with an additional 1 teaspoon of salt. Stir. Heat until hot.