Ok, sometimes you just need a homey, rustic, and comforting meal...and tomato soup is perfect for that (also excellent for sandwich dipping)

This soup is a great accompaniment to a lunch time sandwich, or can be topped with croutons for a lighter meal.

 

 

I had taken the kids to eat at this little french cafe, there's something they just love about buttery french confections....actually, I think I love buttery french confections more than them, but this time it was all them. Everything on the menu sounded like such a delicacy, of course the kids took 1.2 seconds to choose they wanted pizza, obviously. 

I had a soup and sandwich, and came to realize that I need to eat my sandwiches with creamy, rustic tomato soup, it was perfect. I'm not really a sandwich person, but I think I might be now!

This recipe is easy and it really doesn't take much to intensify the flavors, I used diced fire roasted tomatoes vs regular diced tomatoes and added cilantro (for no other reason than its my favorite herb) you can go the classic route and use basil as well.

What you need:

 

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2- 14.5 oz cans diced fire roasted tomatoes
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 1 cup chicken stock
  • 1 tbsp chopped cilantro
  • salt and pepper
  • 2 tsp italian seasoning (optional)
  • 1/3 cup heavy cream (you can reduce to 1/4 cup if you prefer)

 

In a medium saucepan, heat olive oil and butter, add onions and garlic and sautee until translucent and soft. Add canned tomatoes, chicken stock, cilantro, salt, pepper, and seasoning. Bring to a boil over med- high heat, once boiling, reduce heat to med-low and continue cooking about 10-15 mins.

In batches, pour contents in blender and puree. (or you can use immersion blender) Return to saucepan, and add cream.

Serve hot and garnish with cheese and black pepper.

*For garnish I sliced up some croissant and sprinkled with garlic salt, I baked them for about 7 mins or until crispy, and topped soup.

 

 

 

 

 

 


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