Creamy Tomato Soup

Every good snow day needs a delicious bowl of homemade soup. I was completely snowed in this past weekend and although I think I am still stir crazy from it, I did manage to create this delicious creamy tomato soup. Tomato bisque is one of my all time favorite soups.  So, all snowed in with nowhere to go, I decided to do my best to perfect/simplify this classic soup. Technically, a bisque is made with a seafood stock, but I wanted to keep things simple, so I used chicken stock instead (hence the name creamy tomato soup).  This is the perfect recipe because the flavors are complex but the ingredients are so simple. And to take things to the next level, I am serving it with our favorite homemade croutons.

The ingredients for this soup are pretty simple. I made this recipe up on the fly, so a few of the ingredients are missing from this picture. You will need San Marzano tomatoes, chicken stock, an onion, garlic, fresh basil, some tomato paste, cream, Worcestershire sauce, sugar, butter olive oil, salt, pepper, crushed red pepper and garlic powder.

Start the soup by adding the olive oil and butter to a large Dutch oven over a medium flame. I like to use a combination of butter and oil because I love the flavor of the olive oil and the butter gives the soup a richness.

Next, dice up a large yellow onion and add it to the oil. Sautee the onion over a medium flame until it becomes soft (about 5-7 minutes). Be sure to continuously stir so that the onion does not brown, you just want it to soften.

Then add in the chopped garlic. You just need to cook the garlic for about 1 minute. Keep stirring so it doesn’t burn!

Next, add in the tomatoes. I used three large cans of San Marzano whole peeled tomatoes. Give the tomatoes a little squeeze as you add them in. Make sure to add the juice too. You could buy crushed tomatoes, but I like the texture that you get when you crush them with your hand.

Season the soup with the salt, pepper, crushed red pepper, garlic powder, and sugar. The sugar helps to balance the acidity of the canned tomatoes.

Then add in the tomato paste. This will give the soup a really rich flavor. Stir everything together, bring to a simmer and let cook for about 20 minutes.

After the soup has simmered for about 20 minutes, transfer it in batches to a food processor or blender.

Pulse until it is a course puree. I like to leave some texture, so you really just need to pulse it a few times.

Transfer the soup back into the Dutch oven and add in the Worcestershire sauce. This will add a little kick and gives the soup a really complex flavor.

Over a low flame, slowly add in the cream.

Throw in about half of the chopped basil and keep over a low flame while you make the croutons.

The croutons could not be easier. You need a loaf of ciabatta, some oil and Kosher salt.

Tear the bread with your hand into cubes. These actually tuned out to be too big, so go with 1 inch cubes.

Season with olive oil and salt and give them a toss.

Place the croutons on a large flat baking sheet and bake at 400 for about 12-15 minutes until golden brown.

Finish the soup with some freshly grated parmesan cheese, chopped basil, a touch of olive oil and a few of the fresh croutons and you have snow day perfection!

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