Garden to Table – Quick & Creamy Tomato Soup
by Trish Watson
Garden to Table
- Friday, 31 January 2020 13:32
Winter colds, flus and tomato soup go together like peas and carrots! And I know for sure ‘cause I’ve been in bed for the last five days with a bug of some sort. Soup is about all that interests me for food.
We’ve run through the turkey soup left from Christmas, and now I am headed towards a simpler soup that always makes me feel better. When I was a kid, it was Campbell’s cream of tomato soup that my Mom served up when I was under the weather. Now, I prefer a fresher soup with less stabilizers and added things that I just don’t need. The following recipe is just like its name; it is quick, creamy, and I’ll bet it tastes a heck of a lot better than canned soup. Give it a try!
Quick And Creamy Tomato Soup
4 Tbsp. unsalted butter
1 cup diced onions
1/2 cup diced celery
1 Tbsp. fresh, minced garlic
1 Tbsp. tomato paste
1 tsp. celery seeds
2 cans whole tomatoes in juice (28 oz. each)
1&1/2 cups low sodium chicken broth or vegetable broth
3/4 cup heavy cream
salt and pepper to taste.
Melt butter in a pot over medium heat, Add onions and celery. Cover and sweat until softened. Add garlic, tomato paste and 1 tsp. celery seeds. Cook for 1 minute. Stir in whole tomatoes and broth and bring to a boil over high heat. Reduce to low and simmer for 10 minutes. Puree soup with a handheld blender of in a regular blender. Return to pot and stir in cream. Season with salt and pepper to taste.