Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, creamy tomato soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Creamy Tomato Soup is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Creamy Tomato Soup is something which I’ve loved my whole life.
This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and Working in batches, transfer the tomato soup to a blender and puree until smooth.
To begin with this particular recipe, we must prepare a few components. You can cook creamy tomato soup using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Tomato Soup:
- Prepare 3 clove fresh garlic, minced
- Prepare 1 medium yellow onion, medium diced
- Prepare 2 medium yams, peeled/medium diced
- Get 4 tbsp fresh basil, chopped
- Prepare 1 1/3 pints half and half cream
- Get 1 1/2 cup milk
- Prepare 1 salt and pepper to taste
- Make ready 1 can plum tomatoes (28 oz)
Me and cooking tomato soup did not get off to the best start. When I was a very little girl, my mom was sick and resting bed. It was the best creamy tomato basil soup with parmesan I had ever had. But now for this tomato soup recipe!
Steps to make Creamy Tomato Soup:
- Heat a large soup pot over medium-high and sauté onions and garlic until soft in olive oil with salt and pepper.
- When soft, add diced yams, stir and let cook down while opening canned tomatoes.
- Pour in tomatoes (with juices/liquids) and turn heat down to medium-low. Season with salt and pepper, cover and let simmer for 15-20 minutes or until yams are soft.
- Remove from heat and add cream (half and half) and fresh basil, with an immersion blender puree the soup until creamy and smooth.
- Return soup to low heat and season once more, thinning out with the milk to reach desired consistency.
- Serve with crusty bread, and garnish with more fresh basil. Enjoy!!
Tangy from the tomatoes, creamy from the chickpeas, and so so satisfying, this vegan tomato soup is so SO good. I'd say yes to a bowl of it every day of the winter. Creamy Tomato Soup (Tomatensuppe) The Kitchen Maus. Creamy Tomato Soup with Sweet Potato Yummy Toddler Food. Many cream of tomato soups are too thin and watery.
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