There’s something about a big pot of creamy tomato soup that makes everyone feel good.
And the best part? It takes about 30 minutes to make.
Serve with a warm, just-baked, crusty French baguette and a fresh herb dipping oil. Pour olive oil in a shallow dish. Add salt, pepper, fresh chopped herbs, and a dash of crushed red pepper flakes.
For the dipping oil: Pour olive oil in a shallow dish. Add salt, pepper, fresh chopped herbs, and a dash of crushed red pepper flakes.
Cream of Tomato Soup
Serves 6
3 tablespoons olive oil
1 medium carrot, minced
1 medium stalk of celery, minced
½ medium yellow onion, minced
1 twenty-eight ounce can crushed tomatoes
32 ounces chicken stock
½ cup water
1 tablespoon brown sugar
1 teaspoon Kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
1 bay leaf
½ cup jasmine rice
½ cup light cream
2 tablespoons fresh basil chiffonade
Parmesan cheese, grated
Flat leaf parsley, optional garnish
Directions
- Heat the olive oil in a large stock pot over medium heat for several minutes or until the oil shimmers.
- Add the mire poix (carrots, celery, onions) and stir. Cook for four minutes, stirring occasionally. Reduce the heat to low, cover and cook one additional minute.
- Uncover and increase the heat to medium. Add the tomatoes, stock, water, brown sugar, salt, pepper, garlic powder, bay leaf, and rice. Bring to a hard simmer, then reduce the heat to medium-low. Cook with a vented lid about twenty minutes or until the rice puffs, stirring occasionally to prevent the rice from sticking.
- Remove the soup from the heat.
- Remove the bay leaf and discard.
- Use an immersion blender to puree the soup to desired consistency, or transfer the soup to a blender in batches.
- Add the cream and basil. Stir until teh soup and cream are combined. Ladle the soup into bowls or into a soup tureen for family style dining.
- Grate Parmesan cheese over the top. Serve immediately.
- Garnish with flat leaf parsley optional. Appetite required.
