I love a good tomato soup. And even though I’ll still crack open a can of Campbell’s and be happy enough, I much prefer a heartier version. In fact, Le Madeline’s sells some in a jar that is pretty good. But you know, that can get expensive. Especially as often as I want soup.
Now that my blender is all fixed, I thought now would be the perfect time to give this a shot. And this recipe from Martha Stewart (shut up) seemed like a winner.
Creamy Tomato Soup
2 Tbsp unsalted butter
1 onion, coarsely chopped
1-2 cloves garlic (I used 4 because I like garlic)
2 14-ounce cans of whole peeled tomatoes (I got the kind with basil in it, since my store didn’t have fresh basil)
Salt and pepper
1 1/2 cups chicken stock
1/2 heavy cream
Melt butter in a medium pot over medium heat. Cook onion and garlic, stirring constantly, until translucent about 3 minutes.
Add tomatoes and their juices and the chicken stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer about 10 minutes.
Working in batches, transfer tomato mixture to blender (put a towel over the lid) and puree until smooth.
Return soup to a clean pot and set over low heat. Whisk in cream and heat through. I tasted it at this point and added some more salt and pepper, along with a dash of ground thyme. It needed more salt than I expected, but the cream probably had something to do with that.
If you have some leftover and you want to reheat it, do NOT do it in a microwave. This will break the cream and it will be really gross. Heat gently over low or medium low.
I made a grilled cheese sandwich to go with this and it was fantastic!!