Homemade Creamy Tomato Soup
Those close to me know that I'm not a fan of raw tomatoes. I personally can't get with the flavor or texture. My whole life I thought I wouldn't like tomato soup, because naturally, why would I like a soup made of an ingredient I'm not a fan of? Well, I was dead wrong. I'm a huge fan now. This tomato soup is creamy, smooth, warm, and full of flavor. You taste the tomato but it's also not overwhelming. It's incredibly easy to make and perfect for this cold weather. I urge you guys to give this a try. Even my fellow tomato haters will love it. This is how you make my homemade creamy tomato soup.
REASONS YOU SHOULD TRY THIS RECIPE:
- great soup for the cold weather
- very healthy
- very easy to make
INGREDIENTS FOR HOMEMADE CREAMY TOMATO SOUP:
- San Marzano Tomatoes - provides a sweet flavor and is the base of our soup
- garlic - adds some kick
- olive oil - will be used throughout the recipe
- onion - adds a bit of sweetness
- tomato paste - adds a rich tomato flavor
- all-purpose flour - we'll use this as our thickener
- Chicken broth or Vegeta seasoning - the base liquid for our soup that provides great flavor
- Heavy cream - helps add creaminess
- Seasonings to flavor the soup includes salt, pepper, paprika, dried oregano, Italian seasoning, red pepper flakes, allspice and sugar.
- French baguette- for our parmesan crisps
HOW TO MAKE MY HOMEMADE CREAMY TOMATO SOUP:
PREP:
- Begin by placing a sieve over a large bowl. Pour one can of tomatoes into the sieve and allow the juices to drain for a few minutes. Meanwhile, use your fingers to open the whole tomatoes and push out and discard the seeds. It doesn't have to be perfect but remove as many of the seeds as you can.
- Place the seeded tomato pieces in a single layer onto a baking sheet lined with parchment paper greased with cooking spray or olive oil. Use a rubber spatula to push the remaining tomato pulp through the strainer. Make sure to get the juice that collects at the bottom of the strainer. Do the same process with the next can.
- Place the bowl of reserved tomato juice to the side.
- Sprinkle a pinch of sugar over the tomato pieces. Bake the pieces at 450°F for 30 minutes.
- Once the tomatoes are roasted, remove them from the oven and set the pan to the side.
- We're using chicken stock in this recipe. If you have chicken stock on hand then use that. If you don't, you can use this quick version in a pinch. Pour 1 ¾ cups of boiling water and dissolve one chicken bouillon cube in it. Add ¼ teaspoon of Vegeta all-purpose seasoning and whisk everything until combined. Set aside.
SOUP:
- Pour the olive oil into the pot. Pour in the diced onions and begin to saute for a few minutes. Next, add in the minced garlic and stir frequently. After a couple of minutes, add in the allspice and stir. After a couple more minutes, add in the tomato paste and stir to combine everything. Turn the heat to low and cover the pot. Allow everything to cook for a few more minutes.
- Uncover the pot and sprinkle in the flour, stirring constantly for about 30 seconds so the flour flavor can be dissolved. Next, gradually whisk in the chicken stock. Also gradually pour in the strained tomato juice and add in the roasted tomatoes. Cover the pot and increase the heat to medium and bring to a boil then reduce heat to low and simmer, stirring occasionally for about ten minutes.
- Pour the soup mixture through a strainer over a large bowl. Transfer the solids into the blender and add one cup of strained liquid. Puree until smooth for about 30 seconds. Rinse and dry the pot you cooked your soup in.
- Pour the pureed mixture back into the pot. Pour in the remaining strained liquid as well. Stir to combine. Over low heat, stir in the spices and seasonings. Next, slowly pour in the heavy cream and stir. Turn the heat off and stir everything until well combined. Bowl up your soup and garnish with fresh parsley, basil, a drizzle of olive oil, and a sprinkling of fresh pepper. Enjoy with parmesan crisps or grilled cheese.
Parmesan Crisps:
- You can totally enjoy this soup a grilled cheese sandwich. I opted to go for these delicious parmesan crisps. They're so easy to make and go so well with the soup. You just drizzle thin slices of baguette with olive oil and add grated parmesan cheese over the top generously. Bake at 375° for 5 minutes. Remove from the oven and allow them to cool for five minutes. Then, place them back in the oven and continue to bake for 5-7 minutes or until golden brown.
SOME MORE GREAT SIDES RECIPES:
Easy Mediterranean Pasta Salad
Mama's Authentic Lebanese Hummus
SHOP MY BAKING ESSENTIALS:
https://www.amazon.com/shop/fayesfood
Homemade Roasted Tomato Soup
Homemade Creamy Roasted Tomato Soup
Ingredients
Soup
- 2 28 oz cans San Marzano Tomatoes, drained and juice reserved
- 1 garlic clove minced
- 5 tablespoons olive oil
- 1 large onion diced
- 1 tablespoon tomato paste
- pinch of allspice
- 2 tablespoons all-purpose flour
- 1 ¾ cup chicken broth quick broth version is water, one chicken bullion cube and ¼ teaspoon Vegeta seasoning
- ½ cup heavy cream room temp
- salt and black pepper to taste
- ½ teaspoon paprika
- ½ tablespoon dried oregano
- 1 tablespoon Italian seasoning
- ¼ teaspoon Red pepper flakes
- pinch of sugar
Parmsean Crisps
- 1 French Baguette sliced ¼" slices
- olive oil to drizzle
- grated parmsean
Instructions
- Begin by placing a sieve over a large bowl. Pour one can of tomatoes into the sieve and allow the juices to drain for a few minutes. Meanwhile, use your fingers to open the whole tomatoes and push out and discard the seeds. It doesn't have to be perfect but remove as many of the seeds as you can.
- Place the seeded tomato pieces in a single layer onto a baking sheet lined with parchment paper greased with cooking spray or olive oil. Use a rubber spatula to push the remaining tomato pulp through the strainer. Make sure to get the juice that collects at the bottom of the strainer. Do the same process with the next can.
- Place the bowl of reserved tomato juice to the side.
- Sprinkle a pinch of sugar over the tomato pieces. Bake the pieces at 450°F for 30 minutes.
- Once the tomatoes are roasted, remove them from the oven and set the pan to the side.
- We're using chicken stock in this recipe. If you have chicken stock on hand then use that. If you don't, you can use this quick version in a pinch. Pour 1 ¾ cups of boiling water and dissolve one chicken bouillon cube in it. Add in ¼ teaspoon of Vegeta all-purpose seasoning and whisk everything until combined. Set aside.
- Pour the olive oil into the pot. Pour in the diced onions and begin to sautee for a few minutes. Next, add in the minced garlic and stir frequently. After a couple of minutes, add in the allspice and stir. After a couple more minutes, add in the tomato paste and stir to combine everything. Turn the heat to low and cover the pot. Allow everything to cook for a few more minutes.
- Uncover the pot and sprinkle in the flour, stirring constantly for about 30 seconds so the flour flavor can be dissolved. Next, gradually whisk in the chicken stock. Also gradually pour in the strained tomato juice and add in the roasted tomatoes. Cover the pot and increase the heat to medium and bring to a boil then reduce heat to low and simmer, stirring occasionally for about ten minutes.
- Pour the soup mixture through a strainer over a large bowl. Transfer the solids into the blender and add in one cup of strained liquid. Puree until smooth for about 30 seconds. Rinse and dry the pot you cooked your soup in.
- Pour the pureed mixture back into the pot. Pour in the remaining strained liquid as well. Stir to combine. Over low heat, stir in the spices and seasonings. Next, slowly pour in the heavy cream and stir. Turn the heat off and stir everything until well combined. Bowl up your soup and garnish with fresh parsley, basil, a drizzle of olive oil, and a sprinkling of fresh pepper. Enjoy with parmesan crisps or grilled cheese.
