It’s easy to enjoy the flavor of summer during our cold and blistery winter months, if you’ve jarred or preserved your own fresh tomatoes or have a favorite brand to buy. I love this recipe for creamy tomato soup because it reminds me of summer without worrying about having to use a fresh seasonal product.
Although it is creamy, I still use a bit of broth to thin it out to the desired consistency. If you like your soup thinner, you can always add more broth. I use the Saffron Road All Natural Classic Culinary Vegetable Broth, which is low in sodium and certified halal.
It’s really an easy recipe to make and if you have a hand blender, you can make it as smooth as you like. Otherwise, use a food processor or blender to blend as smooth as you like, but only once the soup is cooled.
My favorite way to have this soup is with toast and cheese or grilled cheese sandwiches, but there are no rules…
- 1 tablespoon olive oil + more for drizzling
- 1 tablespoon garlic, minced
- 1/2 cup onion, minced (about 1/2 medium onion)
- 1 28-ounce can of plum tomatoes, unsalted and crushed
- Sea salt, to taste
- 2 tablespoons cane sugar
- 1 cup half and half
- 1/2 cup Saffron Road Classic Culinary Vegetable Broth
- Freshly chopped parsley
- In a medium saucepan, heat the olive oil gently.
- Add the minced garlic and onion at the same time.
- Next, add the tomatoes, salt and sugar.
- Bring pot to a boil, then reduce to a low heat. Cook on low for about 5 minutes or until cooled.
- Puree with a hand blender. Add broth and half and half. Stir and bring back to the fire and warm gently.
- Remove from heat, add to bowls and top with fresh parsley and a drizzle of olive oil.