Every time I eat creamy tomato soup I come back to one thing: it tastes like thinned out marinara sauce. Does anyone else think that? Why can’t I get past that?! I keep telling myself it’s soup–it’s not pasta sauce. But my brain freezes up and all I can see it pizza in my head.
And even with that, I still think I need a bowl of it (or okay, several) when it gets cold. I like it. I think it goes better with pepperoni and mushroom, but I like it.
This recipe is adapted from The Pioneer Woman’s tomato soup with parmesan croutons. Feel free to make it as creamy or as chunky as you like. I really enjoyed just leaving the carrots chunky. It was part of my mind game: “There are no carrots on pizza…there are no carrots on pizza…see Rachel? This isn’t pizza…”
Use low sodium stock if you have it. Since I’m a salt-a-holic I stare it in the face and say “No fear!” I use regular. Because I. Am. Wild. Hold me back somebody.
Make yourself a big gooey grilled cheese on the side or a pot of macaroni and cheese and oooh boy. That’s dinner right there y’all.
Creamy tomato soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove of garlic finely minced or grated
- 1/2 a medium onion finely diced or one small onion
- 1 1/2 large carrots peeled and finely diced (the size of the onion)
- 2 tablespoons tomato paste
- 2 28- ounce cans diced or whole tomatoes with basil
- 15 ounces chicken broth that's about 2 cups
- 1/2 cup water
- 1/4 cup heavy cream or half and half
- salt and pepper to taste
- freshly chopped parsley
- In a large pot, melt the butter and olive oil over medium heat.
- Add the onions and carrots and cook 5-6 minutes. Add the garlic and cook until just fragrant, about a minute.
- Add the tomato paste and cook to release the flavors--about 2 minutes.
- Add the tomatoes with their juice, the water and broth and bring to a simmer.
- Season with salt and pepper to taste and add the cream.
- Cook slightly covered for 20-30 minutes ( you can do it for longer if you have the time) until the carrots soften.
- Use a potato masher or immersion blender to smooth out any chunks if you prefer, or leave it as-is for a hearty texture.
- Sprinkle with parsley just before serving and a little parmesan cheese.
- *Adapted from The Pioneer Woman's tomato soup with parmesan croutons.