A stomach-warming classic soup that is sure to leave you satisfied.
Why not drop another warm comfort food recipe? I was craving tomato soup for months! Finally, I decided there is no better of a time to make this recipe than now; now a crisp 3° F out as I type. This is an easy recipe with a simple list of ingredients, that doesn’t take long to make.
Creamy Tomato Soup
- Begin by dicing the carrots, onions and celery to make your mirepoix. Feel free to dice your veggies as ugly as you want; you’re blending them later. Just make sure they are not bulky.
- Add olive oil to a large skillet over medium high heat. Add garlic, carrots, onions and celery to sauté until fragrant, translucent and softened – this will take about 4 minutes – stir occasionally. Set aside.
- Place the tomatoes (do not drain), chicken stock, water, half and half, honey, and brown sugar into a large soup pot on high. Make sure the pot you use can hold over 10 cups. I ended up using my Instapot on the Soup setting for this recipe. Bring to a boil, and then reduce to medium heat.
- Stir the sautéed veggies into the pot. Add the remaining seasonings to the pot as well (bay leaf, parsley, basil, oregano, paprika, cayenne, salt, and pepper). Stir thoroughly and be sure to taste — you do not want it to be overly salted at this point because it will reduce down a bit.
- Allow to slowly boil on medium heat for 30 minutes, stirring occasionally.
- Turn off the heat. Now it’s time to liquefy the soup, for this step you can use an immersion hand blender (preferred and highly recommended method), blender, or a potato masher (keep in mind your soup will be a lot more rustic and hearty using this method).
Recommendation: I use a Cuisinart Smart Stick. It is easy to use, clean and does a great job. This tool is extremely versatile and you will find yourself using it for a lot of tasks in the kitchen.
- Blend until the soup reaches a smooth consistency.
- In my case – just keep stirring…
- And stirring…
- It will take about 2 minutes to reach this consistency.
- Stir well before serving and garnish (optional).
Serving Suggestion: Grilled cheese – because you deserve it or garlic bread.
- Match the type of canned tomatoes to your kitchen tools. If you will be manually blending, use pureed or diced tomatoes.
- This recipe is slow cooker adaptable. Follow all the steps as directed and allow soup to cook on low heat for 4-6 hours.
- If you would like to slow cook it for 8 hours add another ½ cup of water OR if your slow cooker features a delay timer function use that without the extra water.
- If you’re like me, hiding veggies in everyday meals is essential and great way to thicken up the soup without using any other starch. I used carrots in this to tone down the acidity within the tomatoes. You could also try squash, eggplant or anything that would blend well. To be super stealthy, just be sure the vegetable you choose follows along the same warm color palette. 😆
- This soup freezes very well.