Simple and Creamy Tomato Soup Recipe

Hello dearhearts.  You know what it is – another day of finding small comforts that ease our minds and hearts.  It’s ok. We’re up to the task.  Today’s comfort: a creamy tomato soup recipe.

This week my comforts have been slowly consuming last week’s Strawberry Pie at the start – yes, start – of almost every meal. Dessert first: a classic, rule-breaking comfort. And gosh… there are so many rules these days, maybe this is my attempt to assert myself. Harmless, really.

Today’s offering is another classic comfort.  I know you can just smell this creamy tomato soup at the mere mention of it.  It’s everything you want it to be – bright and sweet with tomatoes and carrots, creamy and smooth, perfectly paired with last week’s French Onion Grilled Cheese Sandwiches.

Take good care this weekend! I feel like this soup is a direct path in that direction.

If tomato soup isn’t you thing, maybe one of these will suit your fancy:

 Carrot Coconut Red Curry Soup (My friend Megan just told me she adds miso)

•  Smoky Black Bean Soup (I made this soup when I first moved into my house and it’s funny to see the images.)

Here’s the ingredients you’ll need for this Creamy Tomato Soup Recipe:

•  Carrots and onions, diced to saute.  You can add celery if you happen to have it and it happens to be wilting in your refrigerator. I actually skip the garlic for this recipe to keep the soup mild.

•  Butter and olive oil.  I love the rich flavor that butter adds to the soup and the olive oil helps the butter not burn as the vegetables saute.

•  Red wine vinegar to brighten the soup.

•  Tomato paste to make the soup extra tomato wealthy.

•  All-purpose flour to thicken the soup though if you don’t have it or don’t want to add it to the soup, just simmer the soup down to your desired thickness. I think the flour thickens the soup to a velvet texture, that’s why I use it.

•  Two cans of whole, peeled tomatoes and their juice.

•  Whole milk, half-and-half, or heavy cream to help the soup resemble the most comforting velvet.

Star by melting the butter and oil and sautéing the onions and carrots with a bit of salt and pepper

Soften the onions to translucent and the carrots just a bit. Stir in the vinegar. It will steam and fuss and cook off a bit.