I love cream of tomato soup. During our crazy soup eating habits lately, I started craving 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 as 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!

 

Cream of Tomato Soup

 

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!

 

Cream of Tomato Soup

 

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Cream of Tomato Soup

Ingredients:

2 tablespoons olive oil
6 ounces yellow onion, roughly chopped
1 4 ounce carrot, scrubbed (not peeled), roughly chopped
4 cloves garlic, peeled
2 28 ounce cans whole tomatoes with liquid
2 tablespoon tomato paste
2 teaspoons dried thyme
2 cups vegetable or chicken stock
kosher salt to taste
black pepper to taste
heavy cream

How To:

Heat the olive oil in a dutch oven over medium-low heat.
Add the onions and carrots, and cook for 5 minutes.
Add the garlic and thyme, then cook for 1 minute.
Add the tomato paste, stir and cook for 1 minute.
Add the tomatoes, and the stock and stir.
Bring the soup to a boil, turn the heat to a very low heat and simmer uncovered for 45 minutes.
Let cool for 30 minutes.
Process in batches in a blender, then reheat gently over low heat, stirring occasionally.
Season to taste with salt and pepper.
To Serve:
Non Dairy – serve as is with a drizzle with olive oil. Blending in a blender makes the soup very creamy.
Dairy – stir in 1/8 cup of heavy cream into each bowl.

 

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