CREAMY TOMATO SOUP

A vegetarian option would be to substitute the chicken broth for vegetable broth.

Creamy Tomato Soup

Ingredients

Base

• 1 large Shallot, diced fine

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Butter

• 1 Garlic Clove, minced

• 28 ounce can Diced Tomatoes, preferred brand Hunts

• 28 ounce can Tomato Sauce, preferred brand Hunts

• 6 ounce can Tomato Paste, preferred brand Hunts

• 3 Thyme Sprigs

• 1 Stalk Celery cut into 3 large pieces

• 1 Tsp Fresh Basil, chopped

• 1 c Chicken Broth

• 1 Tsp Salt

• ½ TspBlack Pepper   

• 3 Tsp Sugar, divided     

• 2 c Whole Milk

• 1 ½ c Heavy Cream  

Directions

1. Melt the butter and olive oil over medium low heat in a large saucepan, add the shallots and saute for 2 minutes until soft (do not let them brown if they do, the heat is too high).  Add the minced garlic for 30 seconds.

2. Pour in the tomato sauce, diced tomatoes, chicken broth and tomato paste and mix.

3. Add the celery, sprigs of thyme, basil, 1 tsp sugar, salt and pepper and simmer for 15-20 minutes.  Set aside to cool and discard the celery and sprigs of thyme. Once soup is cooled, puree in a blender or food processor until smooth.

At this point you could freeze the soup in an airtight container for 3-4 months.

1. Add the tomato soup base back into the pot and bring to a simmer.

2. Stir in 2 c of milk and 2 tsp sugar into the soup base and stir until blended, turn off heat and stir in the heavy cream.

3. Serve with grilled cheese croutons!