Creamy Tomato Soup
So. If you are a regular reader of Brittany’s Pantry, you know that I am not the biggest fan of soup. My husband and kids? Yes. Me? No. Unless it is ice cream, I would rather eat meals that require a fork. However, if you know that about me, you also know that even though I don’t like to eat it, I love to make it. All the vegetable chopping and stirring and seasoning; I love it.
Until just a year or two ago, the only tomato soup I had ever had was out of a can. No offense to Campbells, but no thank you! So then I started making this roasted tomato soup based on a Tyler Florence recipe, and it was actually quite good. Unfortunately, in case you hadn’t noticed, its winter. Winter means not great tomatoes (with the exception of cherry and grape) and there is a severe lack of good basil.
So, I started experimenting with canned tomatoes. I figured if I could create a basic tomato soup recipe, I could just switch up what I served it with based on mood. Panini, cheese sandwiches, crusty bread, croutons, and even a gooey scoop of mac and cheese. Because everyone needs a good soup recipe now and then, right?
Creamy Tomato Soup
I generally use crushed tomatoes instead of tomato sauce. They give great texture to whatever you use them in. This recipe is the perfect example.
1 large onion, diced
2 carrots, peeled and diced
2 T olive oil
salt and pepper
1/2 tsp dried oregano
1/2 tsp dried basil
2-28 oz cans crushed tomatoes
3-14 oz cans good quality chicken broth
1/2 c heavy cream, optional
In a large, heavy bottomed pot or dutch oven, sweat the onion and carrots in the olive oil over medium low to medium heat. Season with salt and pepper. Continue to cook, stirring occasionally until the carrots start to soften and the onions are nearly translucent. Add the oregano, basil, and chicken broth and cook another 15 minutes, or until the carrots are very soft. Add the crushed tomatoes, and simmer the soup for 30 minutes, stirring occasionally. Using an immersion blender, puree the soup until smooth. Alternatively, puree the soup in batches in a food processor or blender. BE CAREFUL!! It is hot!!! Return to the pot and add as little or as much cream as you like. Taste for seasoning.