Create your own heart-warming version of tomato soup that costs less than the can you'd buy at the store. In this recipe, crushed tomatoes are mixed with sautéed onion and garlic, pureed, then turned into a velvety concoction by stirring in heavy cream.
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons all-purpose flour
1 28-oz. can crushed tomatoes, with juice
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream, warmed
Salt and pepper
How to Make It
Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.
Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Serve hot in warmed cups.
This recipe also appeared in the February 2009 issue.
I did make some alterations to the recipe but it turned out amazing! My husband who generally thinks that tomato soup is hot ketchup loved it as well! I didn't add the heavy cream at all, and I added some garlic chili hot sauce to spice it up a bit. Great recipe!
I thought these were vegetarian recipes. What's with the chicken stock? This can be substituted with a vegetarian chicken flavored boulion cube. I use these all the time when I want to add a chicken flavor to a recipe.
I loved this soup! Instead of heavy cream, I used whipping cream because it was what I had on hand. Also, when I reheated it the next day to eat again I added some basil and it was delicious that way too. I served it with some garlic croutons and shredded parmesan cheese and they complemented it perfectly. I will definitely make this recipe again. Oh also, I'm sure it would still be great if you don't have a food processor and can't process it but after I did it was velvety perfection, so it just depends on if you like your soup chunky or smooth.
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