Cream of Tomato Soup
![Cream of Tomato Soup Cream of Tomato Soup](https://eatfresh.org/_gatsby/image/4221b113f364ff6e0bebc9d56d49a61e/fcc13c255c25ac503e61ceb8513ae3ee/370.avif?u=https%3A%2F%2Flive-eatfreshd8.pantheonsite.io%2Fsites%2Fdefault%2Ffiles%2Frecipe%2Fmedia%2F370.png&a=w%3D780%26h%3D438%26fm%3Davif%26q%3D75&cd=649a1e13e19eb26ff3dde7993b7792b1)
Yield 6
Cream of Tomato Soup
This simple soup offers a bowlful of comfort
Ingredients
- 2 ½ tablespoons olive oil
- ½ cup celery, diced
- ½ cup yellow onion, diced
- Pinch of ground cloves
- 1 ½ teaspoons dried basil, crushed between fingers
- 2 tablespoons flour
- 2 (15 oz) cans tomatoes
- ⅛ teaspoon baking soda
- 1 ½ cups water
- 2 ½ teaspoons chicken powder
- ¾ cup whole milk
- ¾ cup cream
- 1 teaspoon kosher salt and black pepper to taste
- Tomato paste, if needed, to bolster flavor
Directions
- Heat the oil in a soup pot over medium heat.
- Add the celery, onion, cloves and basil.
- Cook, stirring occasionally, until the vegetables are limp, about 5 minutes.
- Stir in the flour and cook, covered for a minute or so.
- Dissolve the chicken powder in 1 cup of the water. Add this along with the tomatoes and baking soda..
- Simmer, covered for 20 minutes, stirring often. If the mixture sticks, add a bit more water.
- Let cool briefly then puree in a blender, in batches if necessary. Or use an immersion blender right in the soup pot until the mixture is smooth.
- Add the milk and cream then taste and season with salt and pepper.
- If the soup is too thick, thin with additional milk. If the flavor is weak, add a little tomato paste and stir well.
- Reheat and serve piping hot, with a grinding of fresh pepper on each bowl.
Notes
Substitution and variations
- Try using all cream instead of milk
- Have tomato paste in a tube on hand for ease in adding a small amount
- Use dried oregano or thyme in place of the basil
Something to Chew On
- What ingredients need to be organic in this recipe?
- Can you taste the cloves and basil in the soup?