I love cream of tomato soup. Love. Love. Love. During our crazy soup eating habits lately, I started craving tomato soup, to be clear not just tomato soup but cream of tomato soup. Being the middle of winter, and no fresh tomatoes in our near future, I opted to use canned tomatoes. Guess what? It worked perfectly. Bonus points; Lenny is reading a book and they actually say canned tomatoes are even more healthy for us as they are picked and processed at their ultimate ripeness. When in a pinch you can have homemade cream of tomato soup during the death of winter!
I made this soup two ways, to show you that you can have a bowl of creamy tomato soup with or without cream. When I tell folks that I am making “cream” of something soup minus the cream, they swat my hands and proceed to tell me it cannot be creamy. It can be; even minus the dairy and the calories. When I use a blender to process my rich veggie based soups, it comes out ultra creamy, more creamy than using the food processor. Trust me as it does come out thick, flavorful and creamy. Just look at how vibrant these bowls of soup look.
If I am feeling a bit naughty after I reheat the processed soup, and just before serving then I stir in a small amount of heavy cream. I mean every so often, it is okay to go completely crazy and enjoy yourself!
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