I discovered a new recipe for Creamy Tomato Soup last night and loved it so much I thought I would share! We have some cold weather coming up on Saturday and I think I'll be making this again!
I basically combined the 2 recipes I posted in the meal plan on Monday to make this soup. It uses ingredients many of us already have in the pantry and fridge so you can make it any time.
Creamy Tomato Soup
2 Tablespoons unsalted butter
1 Onion, chopped
2 - 3 Cloves garlic chopped
28 oz. Can diced tomatoes, not drained (I used Dei Fratelli Seasoned diced tomatoes that are BOGO for $1.34 at Harris Teeter through today, 2/12) - You can also use two 14 oz cans, seasoned or not seasoned of diced, whole or crushed tomatoes.
2 Cups chicken broth (I used low sodium broth)
2 Cups milk (I used skim milk but next time I will use 1%)
Salt and pepper to taste
Melt butter in a medium pot. Cook onion and garlic in butter, stirring constantly, for about 3 minutes on medium heat until soft.
Add tomatoes (including liquid in can), chicken broth salt and pepper and bring to a boil. Then simmer on low for 10 minutes.
Fill blender up half way with the soup mixture and puree until smooth. Hint: cover top of blender lid with a dishtowel because there may be some leakage. Make sure you hold the lid down tight so it doesn't fly off when you start to blend (which it will if you don't push down on it). After you puree each batch, pour it into a clean pot and continue to cook on low.
Once all the soup has been pureed, pour in 2 cups of milk and stir until blended. Add any additional pepper or salt, if needed. Cook on low another 5 minutes and serve immediately.
Garnish with fresh basil, shredded mozzarella cheese or Parmesan cheese, if desired.
Serve with rolls or crusty bread and a salad and dinner is served!
This recipe is also located in the WRAL Recipe Database found at the link above.