creamy tomato soup

what a yummy monday evening treat! we decided to catch up on some shows that were building up on our dvr and wanted something light & comforting for dinner. last night i decided to try my hand at one of my favorite comfort foods– tomato soup & paninis!

tomato soup

ingredients for the tomato soup:

  • 1/2 stick of unsalted butter
  • 1 medium onion (I prefer red onions)
  • 3 cloves of garlic (smashed and minced)
  • several sprigs of thyme (easiest to remove later if they are tied together)
  • 1/4 cup tomato paste
  • 8 cups warm water
  • 2 cans peeled whole tomatoes (32 oz cans)
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon pepper, extra for topping
  • 1/2 cup heavy cream

instructions for tomato soup:

  1. add butter to large stock pot or dutch oven pot on medium heat. the one I used can be purchased at williams sonoma. add diced onion, garlic and bundle of thyme to stock pot. allow the onions to cook until almost translucent. about 15 minutes.
  2. turn heat up a bit and add tomato paste and 1 tablespoon sugar. cook until the sugar and tomato paste begin to caramelize. about 5 minutes.
  3. add cans of tomatoes, water and bring to a boil. once it reaches a boil, bring the temperature down to a simmer. simmer for 35-40 minutes until the soup has condensed down a bit.
  4. add remaining tablespoon of sugar, salt and pepper and remove the bundle of thyme.
  5. pour the soup into a blender (you can use an immersion blender but I prefer a table blender for this soup) and blend until smooth. return the soup to the pot and bring to a boil. add the heavy whipping cream and let simmer for 3-5 more minutes.
  6. serve with a parmesan crisp and/ or homemade croutons. top with black pepper.
  7. ta da!

meal

for homemade croutons: lightly toss diced up hot dog buns (my fave for croutons!) with olive oil and a creole mixture of spices (salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, dried oregano and dried thyme). bake on a cooking sheet for 25 minutes on 375.

for parmesan crisps, heat a teaspoon of oil in a small skillet on medium high, sprinkle in shredded parmesan to lightly coat the bottom of the pan. cook until golden brown then cool down on a paper towel until hardened. or you can cook the parmesan in a paper plate with olive oil in the microwave for faster cooking! (shoutout to hannah byrne for that tip!)

ps- does anything smell more yummy than onions cooking in butter and thyme?

onions cooking

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creamy tomato soup

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