Cream of Tomato Soup

If your notion of tomato soup is the gunk that Campbell’s makes then this recipe is going to blow you away.  As far as the work to payoff ratio goes, you really get a bang for your buck here.  Seriously, the first time I made this I was shocked at how amazing it tasted.  You’ve got to try this.  I’ve adapted the recipe from Mark Bittman’s How to Cook Everything.  (I highly recommend this cookbook if you don’t already have it)

Cream of Tomato Soup

Ingredients

  • 2 tablespoons butter
  • 1 medium onion diced
  • 1 carrot diced
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 3 (14.5 oz.) cans tomatoes diced or whole
  • 1 cup cream or half and half (I think you know the right choice here)

Melt the butter in a large saucepan or stockpot and add the diced onion and carrot.  Saute until soft and add thyme.  Cook until fragrant, about 1 minute.  Add tomatoes and simmer for ~15 minutes.  Add cream and puree using an immersion blender, standard blender, food processor, or food mill.  Serve hot.

We like this with a good ole’ grilled cheese sandwich.

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4 Responses

  1. What if I do like the Campbell’s gunk? Will I still like this?

  2. You are going to love this! In fact, the primary risk you will face in eating this is that it might ruin the Campbell’s gunk for you.

  3. Mmmm….I need to try this before my soup season is over! (I don’t really do soup in warm weather…does anyone?)

  4. I love soup so much that I’ll eat it in almost any weather. Annalisa, on the other hand, puts up a bit of a fuss if I try to make soup in August.

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