Not Just Tofu

Recipe: Creamy Tomato Soup Revisted

In Cooking Tips, Entrees, Recipe, Sandwiches, soup on November 13, 2012 at 9:53 pm

Fall is here!  The leaves are starting to change in New Jersey even though it was 75 degrees today.  With two out of three men in my life loving tomato soup, I can’t keep serving the same style.  I have revisited the original creamy tomato soup recipe and tweaked it with even more flavorful ingredients.

How do I make tomato soup a complete meal?  I serve it with a not so classic grill cheese. Instead of using your regular loaf of bread I use a crusty Italian loaf. You won’t find American cheese here, instead I will be using fresh mozzarella cheese then toast on my trusty panini press.  Trust me, this is the better way.  For even more flavor coat your bread with pesto…can you say yum?

         Creamy Tomato Soup Revisted              

  • 1 can of fire roasted tomato puree (32 oz.)
  • 1 box of vegetable broth (1 qt)
  • 1 tbsp of olive oil
  • 1 red onion, diced
  • 2 cloves of garlic, minced
  • 1 cup of heavy cream
  • 2 tbsp of pesto
  1. Warm oil and saute onions and garlic (2-minutes)
  2. Pour in tomatoes and vegetable broth
  3. Cook over medium heat for 10 minutes
  4. Stir in the heavy cream and heat for another 5 minutes
  5. Finish the soup by stirring in the soup and cook for another 5 minutes

Creamy Tomato Soup

Try these other variation and let me know what you think.

  • Add roasted peppers = Creamy Tomato and Roast Red Pepper Soup
  • Add a slice of bread and mozzarella cheese, melt under boiler = Pizza Topped Tomato Soup
  • Add cheese tortellini and garnish with basil oil = Sophisticated Creamy Tomato Soup

The list is endless.  What is your favorite way to eat Tomato Soup?

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