Creamy Tomato Soup Recipe
After a long day of housework, bakery work, gardening and hunting, one of my favorite things to eat is a mug of Creamy Tomato Soup and a grilled cheese sandwich. This time of year there are ripe tomatoes to use up – they need to be eaten fresh, cooked into a recipe, canned or frozen. This soup recipe is simple and doesn’t require a lot of attention. You man use fresh or canned paste tomatoes (or regular tomatoes if you cut them in half and squeeze out the excess juice and seeds).
- Add more salt, pepper or basil to suit your tastes.
- Spice it up with a teaspoon of red pepper flakes.
This is great for tailgating, community suppers, potluck, and lazy weekends.
This recipe doubles (or triples or…) easily. You might want to make extra to share with friends, neighbors, shut-in, someone who doesn’t quite have enough. I was talking with new friends recently about things we ate as children. When we lived in the Philippines (Air Force) we got together with people who lived off base as we did, put together what we had left right before payday, and had some really great meals. We’re being slammed by hurricanes and massive fires. Remember the folks who are struggling. A bowl of soup soothes the soul.
If the tomatoes were a little acidic you may add 1/4 cup sugar to sweeten the flavor. Add it a little at a time, stirring thoroughly after each addition, and taste to be sure it’s to your liking. I keep a Mason jar of clean spoons by the stove when I’m cooking for this purpose.
Vegetarian & Vegan Creamy Tomato Soup
Instead of chicken stock in this Creamy Tomato Soup recipe you may use a vegetable stock. Skip the cream completely or use a nut milk, whatever you prefer. Vegans will use two tablespoons olive oil and omit the butter.
Slicing vs Paste Tomatoes
Creamy Tomato Soup Recipe - On The Fire
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion diced
- 2 medium garlic cloves minced
- 1 tablespoon basil dried
- 8 cups peeled paste tomatoes fresh or canned, with juice
- 1 1/2 cups chicken stock or broth
- 1/2 cup heavy cream
- 1 teaspoon salt or more to taste
- 1 teaspoon pepper or more to taste
- 1/4 cup sugar optional
- In a large pan, melt the butter in the olive oil over medium heat. Add the basil, onions and garlic and saute until the onions are translucent.
- Add the tomatoes to the onions and garlic and stir, breaking up the tomatoes a bit. Simmer for 10-15 minutes, until the tomatoes soften. Add the chicken stock or broth and simmer 30 minutes.
- Remove the soup from heat and allow to cool enough to safely puree without getting burned. Puree the soup with an immersion blender or a standard blender until it is smooth. If you used a blender, return the soup to the pot.
- Stir in the heavy cream. Add salt and pepper to taste. Return the soup to low heat until it's hot enough to serve.