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Creamy Tomato Soup


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  • Author: Gilda Claudine Karasik
  • Total Time: 1 hour 30 minutes
  • Yield: 4 to 8 1x

Description

Adapted from my friend Chef Valerie Harding’s tomato soup recipe.


Ingredients

Scale
  • 1/4 cup of olive oil
  • 4 or 5 large carrots
  • 1 medium onion
  • 10 Roma tomatoes
  • 2 cups tomato sauce*
  • 2 celery stalks
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon chipotle powder
  • Salt and pepper to taste

Instructions

  1. Heat the oil in a large pot.
  2. Mince the carrots, celery and onion in a food processor.
  3. Add to the oil and sweat until the onion is translucent.
  4. Finely chop the tomatoes (or dice in a food processor).
  5. Add the tomatoes to the vegetables in the pot and cook down until soft.
  6. Add the chicken stock and tomato sauce.
  7. Add spices and simmer for about 45 minutes.
  8. Once the carrots have cooked through and are soft, use an immersion blender or regular blender to purée some or all of the soup, depending upon your preference for texture.
  9. Add the cream and return to the pot to simmer for another 15 minutes or so.

Notes

* I use 1 can of organic tomato sauce but if you are concerned about levels of BPA in canned goods, you can buy plain tomato sauce in a jar or finely chop tomatoes and place in a covered pot with olive oil and a little water. Simmer the tomatoes until they dissolve into a sauce.

  • Prep Time: 30 mins
  • Cook Time: 1 hour
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