Sunday, February 20, 2011

Creamy Tomato Soup

When I was a kid, we ate Campbell's Tomato Soup (I actually gagged it down.) I always hated it! Then about 8 years ago, I had a cup of homemade tomato soup while on vacation in San Diego. I fell in love with tomato soup and found a great recipe. I usually triple this recipe by using a can of whole tomatoes from Costco (6 lbs, 10 oz.) I freeze it in 32 oz containers.

I no longer transfer to a blender. I use my handy immersion blender. And, good news, as I was adding the link from, I noticed that it is {ON SALE} for $40! That's is a great deal. You should definitely splurge!

Adapted from Martha Stewart

  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • 2-28 oz cans whole tomatoes
  • ½ teaspoon coarse salt
  • ¼ teaspoon pepper
  • ½ cup fresh basil leaves, loosely packed
  • ½ cup heavy cream

1. Melt butter in saucepan over medium heat. Add onions and garlic, and cook stirring until onions are translucent about 3 minutes.

2. Add wine, tomatoes, salt, and pepper.

3. Cook until tomatoes are falling apart, about 5 minutes.

4. Stir in basil, remove from heat.

5. Let cool slightly. Transfer tomato mixture to a blender, filling the jar no more than halfway; puree in batches.

6. Return soup to pan. Add cream, and adjust consistency with water if necessary. Season with salt and pepper

Serve with grilled cheese sandwiches, sourdough bread, croutons, or shredded cheese.

Serves 4-6


Chris and Paige Bell said...

Mmmm. Thanks for the recipe. You brought us some once and I loved it.

Sydney said...

Yummy! I just posted a recipe, today, on making tomato soup. Like you, as a child, I hated tomato soup. And, then---out of no where, I seem to just love it. Ha!