Deliciously Creamy Tomato Soup – Recipe
This tomato soup recipe originated from a picture I found on Pinterest.
After reviewing the ingredients, I realized that I had most of them on hand, thus a perfect time to try it out.
I cut the recipe in half, and made the measurements more user-friendly for family my size.
My recipe yields 4-5 servings.
Baked whole peeled tomatoes.
Deliciously Creamy Tomato Soup – Recipe
Ingredients
- 28 oz can of whole peeled tomatoes
- 1 T Balsamic Vinegar
- 1 T Olive Oil
- 1/2 tsp white sugar
- 1 T Olive Oil
- 1 onion, chopped (I used Yellow onion)
- 1 clove garlic, minced
- 1 tsp tomato paste
- 1/2 tsp white sugar
- 1/2 tsp low sodium Soy Sauce
- 3 1/2 cups chicken stock (or chicken bullion and water)
- salt and pepper to taste
- 1/3 cup heavy cream (whipping cream)
- 1 tsp of chopped basil leaves
Instructions
- Preheat the oven to 400 degrees F.
- Place tomatoes, with juices, in a casserole dish, add Balsamic Vinegar, Olive oil, sugar and salt.
- Bake tomatoes for 45 minutes, uncovered.
- Meanwhile, saute the chopped onions in 1 Tbs of olive oil, until translucent, mixing frequently to prevent burning.
- Add the chopped garlic and saute for a minute longer, stirring often.
- In a medium pot mix the tomato paste, soy sauce, and sugar.
- Mix in the chicken broth.
- Add the sautéed onion mixture, and set a side.
- Once the tomatoes are done baking, puree them in a food processor, or a blender.
- Add the tomato puree to the chicken stock, and simmer for 10 minutes.
- Turn off heat.
- Mix in the heavy cream.
Notes
Serve it hot, garnished with chopped basil leaves, and accompanied by a piece of crusty fresh bread.
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