I love all kinds of tomato soups, even the kind in the can! Smooth and creamy tomato soup is fast and easy to make. This soup can be “accessorized” with garnishes like my cheese bread croutons, creme fraiche, or even some baked bacon bits with chopped hard boiled eggs. This is a versatile soup, it can be eaten piping hot or at room temperature. Any way you like to eat your Tomato Soup, here is a good, easy recipe to try. Let’s Cook!
A fast, easy recipe for an all time favorite soup
2 large cans, 12 oz plum tomatoes with juices (note, I used San Marzano)
4 carrots, peeled and chopped
4 celery stalks chopped
2 sweet onions
1 small red onion
4 garlic cloves
2 tsp sugar
2 cups water
2 tbls extra virgin olive oil
small piece of fresh hot pepper (optional)
1/2 cup fresh basil leaves
thyme sprigs to taste
Sea salt course grain and fresh ground pepper to taste
heavy cream (optional)
-In a medium size soup pot, add the olive oil, garlic, and chopped onions, lightly brown the garlic with the onions stirring, careful not to burn the garlic. (If adding heat add in the hot pepper here).
-Add the chopped carrots, celery and the plum tomatoes with their juices.
-Add the water, sugar, salt, pepper, basil and thyme
-Stir together, allow to simmer for at least 35-40 until all the vegetables (carrots and celery) are soft
-Using an immersion blender, or regular blender (in batches) blend until creamy and smooth
-If adding heavy cream stir in now
-Serve plain with Savory Cheese Bread croutons, creme fraiche, bacon and hardboiled egg or just with a sprig of fresh thyme