THE LITTLE BLACK DRESS OF SOUPS – CLASSIC CREAMY TOMATO SOUP RECIPE
Silky tomato soup is like the little black dress of soups.
The first snap of autumn weather has roared into our area this week and I’m soooo ready for it. … A steaming bowl of soup goes hand in hand with the season and this easy classic creamy tomato soup is just the ticket to warm you up on cool autumn days! Silky tomato soup is like the little black dress of soups. Unadorned and paired with an overstuffed grilled cheese sandwich, it’s a comforting quick meal. Dressed up with simple garnishes, served in your special china, it makes a sophisticated start to a dinner party.
Creamy homemade tomato soup. This soup is easy to make, stores beautifully and tastes even better the second day.
Unadorned and paired with an overstuffed grilled cheese sandwich, it’s a comforting quick meal.
Ingredients for tomato soup
You can also use, my preference, fresh tomatoes instead of can for this recipe. It’ll only take a few minutes more but oh so worth the trouble.
Fresh roasted tomatoes
Ingredients & Instructions / Serves 4
Heat 2 tablespoons each unsalted butter and extra-virgin olive oil in a saucepan over medium-high. Add 2 cups chopped onion: 3 smashed and peeled garlic cloves, and 2 teaspoons kosher salt. Cook, stirring often, until soft and golden, 6-8 minutes, stir in 2 tablespoon all-purpose flour; cook 1 minute. Add a 28-ounce can of whole peeled tomatoes in juice, 2 cups low-sodium chicken or vegetable broth, and 2-3 basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes break down, about 20 minutes. Discard basil, let mixture cool slightly. Puree in a blender until smooth; season with salt and pepper to taste. To serve, rewarm and top with basil leaves and a few drizzles of oil. Or try one of these garnishes to add a creamy touch:
I love adding my homemade croutons to soups. So easy to make; preheat over to 400 degrees F. Cut fresh bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt and pepper. Mix well. Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
A few TIPS
Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.
This soup is creamy, easy and will warm the soul! We would love to know how you made out and what you think.
I like serving soup in cute little inexpensive bowls. It adds that little something special to the moment.
Until our next food love moment Butterflies, enjoy!
Edna
