Brrrrr! It has been so cold outside lately! In our area, February is usually the month with the coldest weather of the year and it SO just makes me want Spring to hurry up and get here!
I’ve been craving soup all the time lately. It’s just so comforting and cozy. I’ve also been a little busy so I’ve been gravitating toward quick and easy recipes during the week. This delicious tomato soup recipe came from my older sister and it is just about the easiest soup, maybe even the easiest main dish, I have ever made! And the cherry on top is….. it’s budget friendly/CHEAP! 🙂
You start off by heating up some oil in a large pot and sauteing the onions and garlic.
Then you add in the canned tomatoes with their juice, chicken broth, and sugar. Stir it all up and break up the tomatoes a little bit. My cast iron skillets were in need of a good seasoning in these pictures. Thankfully I got that done this morning!
Simmer the soup for 15-20 minutes and then puree it in a food processor or blender. This blender has been going for almost 10 years!
Pour the pureed soup back into the pot and stir in the cream until incorporated and heated through.
Salt and pepper to taste and serve!
Creamy Tomato Soup
Ingredients
- 1 T olive oil
- 1/3 c onion, finely chopped
- 2 cloves garlic, minced
- 2 28 oz canned whole tomatoes in juice
- 1 c chicken broth
- 1 T sugar
- 1/2 c heavy cream
- salt and pepper to taste
Instructions
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In a large pot, heat the olive oil over medium heat. Add in onion and saute until tender. Add in garlic and stir for 1 minute.
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Add tomatoes with the juice to the pot and stir.
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With a large spoon, break up the tomatoes a little bit and then add in the chicken broth and sugar.
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Reduce heat to low and cover with a lid. Simmer for 20 minutes with lid ajar.
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Puree the soup in batches in a blender or food processor. Return the soup to the pot and stir in the cream until incorporated and heated through. Salt and pepper to taste.
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