Since becoming pregnant, I have developed a new appreciation for soups. Not sure if you’d say I crave them, exactly, but I sure do like them. I’d eat soup every day right now. Considering the weather we’ve had lately, a warming soup like this definitely hits the spot.
I frequently treat myself to a cream of tomato soup for lunch on workdays. I love that soup. It’s easily the favourite of the soups I eat. At $4 a bowl though, and with it being served only once every couple of weeks, I knew I had to figure out how to make my own creamy tomato soup.
This is the recipe I came up with for a creamy tomato soup. It has definitely hit the mark for me in terms of being a replica for the tomato soup I eat so often for lunch. This is going to be divine for my lunch tomorrow with a grilled cheese sandwich. Pure comfort.
[Recipe] Creamy Tomato Soup
3 Tbsp butter, divided
2 Tbsp olive oil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 tsp dried thyme (or 2 tsp fresh)
2 19 oz cans tomatoes
2 Tbsp sugar
1/4 tsp black pepper
1/2 tsp salt
1/2 cup cream
Heat a large saucepan over medium heat. Add 2 Tbsp butter and olive oil to the saucepan.
Add chopped onion, celery, and carrots to the saucepan. Saute until the vegetables have softened, about 5 minutes.
Add the canned tomatoes (including juice) and thyme.
Simmer on low heat for 30 minutes.
Puree the soup, either with a hand blender or in a blender. Add the soup back to the pot.
Season with the sugar (if desired), as well as the salt and pepper.
Finally, stir in the cream and the remaining butter.