It’s been awhile since my last post, but I’ve been feeling a little lazy lately. With this gloomy and cold weather, all I’ve wanted to do is cuddle up with my baby and binge watch The West Wing (Martin Sheen For President!). I was a little too young to appreciate this show when it was on TV years ago, but man, I am addicted now! The writing is quick, intelligent, witty and at times, emotional. The characters are so relatable and believable, and the acting is so good I forget that they are actors. I’m on season 6 of 7, and I can already feel the depression setting in for when I’ve finished the DVDs. Does anyone have any other intelligent, political show recommendations? I’m already caught up on House of Cards but I might rewatch all of the seasons after I finish The West Wing. Anyways, I digress…
My baby slept well last night so I also have some extra energy today to make a nice homemade soup. This creamy tomato soup is perfect for cold snaps like today. It’s full of fresh vegetables and vitamins which will help you stave off all the cold and flu germs that are going around. There are so many recipes out there that use canned tomatoes in the soup, but this recipe uses fresh whole tomatoes. Trust me – the taste difference is unreal.
Can we also talk about how economical it is to make this fresh homemade soup? You can get all the ingredients to make a big pot of this soup for under $15 – even less when the broth or tomatoes are on sale (which they often are at Sobeys or Safeway).
Give this soup a try this week and I promise it will warm you right up. Serve it with this pan bread or with a grilled cheese sandwich for a heartier meal.
Fresh Cream of Tomato SoupPrint Recipe
- 3 tbsp olive oil
- 2 red onions, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 5 large tomatoes, chopped and deseeded ( when you chop tomatoes most of the pulpy seeds fall out so I just discard them)
- 1 1/2 tsp white sugar
- 1 tbsp tomato paste
- 1/4 cup chopped fresh basil
- 3 cups chicken stock
- 3/4 cup heavy cream
- salt and pepper to taste
Heat the olive oil in a large pot over medium-low heat. Add the onions and carrots and sauté until tender, about 10 minutes.
Add the garlic and sauté another minute.
Add the tomatoes, sugar, tomato paste, basil, chicken broth, salt and pepper and stir well. Increase the heat and bring to a boil.
Then lower the heat and let the soup simmer uncovered for 40 minutes.
Add the cream to the soup and puree using a handheld immersion blender.
Remove from heat and enjoy with a grilled cheese sandwich, crackers or croutons.