Cold weather calls for comforting food, and the ultimate comfort food happens to be a bowl of this easy creamy tomato soup!
This easy creamy tomato soup will warm your soul, with the right amount of spice, tang, and of course creamy goodness. I happen to be a huge fan of a certain bakery's tomato soup - Panera, I'm looking at you. After much trial and error, I came up with the perfect substitute so I can have tomato soup on demand - yes please!
The Secret? Roast Your Vegetables!
The secret to making your tomato soup taste like it has been cooking away all day, is pre-roasting the vegetables. I roasted my tomatoes, shallots and garlic cloves, with some thyme, salt and pepper. It may take a little extra time, but it's worth it! Throw em' in the oven, take a shower, pour a glass of wine, do whatever you need to do after a long day, and before you know it they'll be done.
Peels and Seeds? Keep Them!
I have seen many recipes for tomato soup that require peeled tomatoes, deseeded tomatoes, or straining the soup. Can I be real with you for a second? I do not have time for that. With the use of an immersion blender, you can get an amazingly smooth and silky soup with the right amount of texture, and it takes no effort!
The Perfect Sides to Tomato Soup
Alright my Panera people, you know those amazing croutons that they serve their soup with? Try these to complete our copycat dinner.
Even better? How about a chicken, apple grilled cheese? A surefire classic!
Easy Creamy Tomato Soup
- 4 Roma tomatoes halved
- 1 cup Grape tomatoes whole
- 2 Shallots roughly chopped
- 4 Garlic cloves peeled and whole
- 2 tsp Dried Thyme
- 1 800 g 28oz can Whole tomatoes
- ½ of a 900mL carton Chicken Broth
- 2 tsp Red chilli flakes
- ¼ cup Half and half cream
- 1 stem Fresh basil
- Sugar depending on the tartness of your tomatoes; I start at 1 tbsp
- Salt and pepper to taste
- Roast the vegetables: Preheat oven to 425 degrees. On a sheet pan, arrange the halved tomatoes, grape tomatoes, shallots and whole garlic cloves. Drizzle with olive oil (or cooking spray to make WW friendly), and sprinkle with salt, pepper, and thyme. Roast for 25 minutes.
- Simmer the soup: In a dutch oven over medium heat, add the roasted vegetables, basil stem and canned tomatoes. Add the chicken broth, and let come to a simmer for 10-15 minutes.
- Blend: Using an immersion blender, blend the soup until the onions, garlic and tomatoes are smooth and to your desired consistency.
- Finishing: Add the red chilli flakes, sugar, and salt and pepper. Add the half and half cream, and combine well. Let the soup simmer for another 5 minutes, and serve!