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Skimkim Yummies: Creamy Tomato Soup


This is the easiest soup in the world. I made it three times at work this week because people were snorting it, they loved it so much. There’s nothing better than a good tomato soup and grilled cheese, especially now that the weather is chilly. It’s about to damn cold here in New York, so I make this for me and my Honey all the time.

Creamy Tomato Soup

  • 2 28 oz cans crushed tomatoes
  • 3 tbs tomato paste
  • 4 tbs butter
  • 1 yellow or white onion, diced
  • 3 cloves of garlic, crushed & minced
  • 4 sprigs thyme
  • pinch of crushed red pepper
  • 2 tbs agave/honey/sugar
  • 1 tbs soy sauce
  • 1 pint heavy cream
  • couple glugs of red or white wine to deglaze
  • 1 c water
  • s&p (salt & pepper, duh)

The most important part of making a soup is the first step, browning your aromatics. I do this with every single soup I make. Every time. It makes for a flavorful base and will set your soup apart from everyone else’s. Sautée your onion, garlic, thyme, and s&p in the butter. Don’t forget the salt here. The salt brings out the moisture in your onion. Add tomato paste, stirring thoroughly and let brown. The brown stuff sticking to the bottom of the pan is called “fond”. Once you see this forming, pour a couple glugs of wine (either color) into the pot and stir the ingredients around, scraping the fond off the bottom. This is called “deglazing” your pan. The caramelization is where all your flavor is! After you have deglazed, add your tomatos, water, agave, crushed red pepper & soy sauce. Stir and let cook for 10 minutes. With an immersion blender (hand blender) or regular blender, purée your soup. Allow to cook on medium heat for 20 more minutes. Add cream. Season to taste.

You think I’m crazy for the soy sauce, don’t you. I’m not, it’s magic when it comes to soup business. It instantly cuts the acidity!!! The sugar and salinity in soy sauce counteract the tartness from the tomatoes! Secret ingredient. Tell everyone I told you. Also, if you need a vegan version of this, use olive oil instead of butter, and add more water instead of cream or coconut milk.

I make some delish grilled cheese’s with rotisserie chicken and sharp cheddar. With a little dipping action…And Pinot Grigio is perfect for this fat heavy meal since it is a fruity and tart wine. So grab a couple spoons and cuddle up with a movie, it’s soup season!

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