When the cold weather rolled in this year, I knew a needed a warm soup to hit the spot. The best thing about this recipe is that it’s mostly made of pantry staples, so super simple; tomatoes, onion, garlic, seasoning, and just grabbing cream.
This recipe is also great because it’s so incredibly quick! Using whole, peeled tomatoes really add a rich tomato flavor. Once it’s pureed, and cream added, your dinner will be served.
Serve with a grilled cheese sandwich (or I always love it with crunchy crackers and cream cheese.
Grab a mug if you want it to be extra cozy!
1 tablespoon extra-virgin olive oil
1 medium onion, diced
3 garlic cloves, smashed
2 – 28 oz cans whole tomatoes
1 cup water
1 cup heavy cream
2 tablespoons sugar
1/4 teaspoon celery seed
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Salt and freshly ground pepper
In a large saucepan, add 1 tablespoon of the olive oil. Add the onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add the tomatoes and their juice, the water, heavy cream, sugar, celery seed, oregano, and basil and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon (if possible.) Reduce the heat to moderate and simmer for 10 minutes.
Use an immersion blender (or transfer to a blender in batches) and puree until smooth. (If you like your soup extra smooth, pour through strainer.) Check seasoning and adjust salt and pepper if needed.
Serve with a little extra cream on top and with the crunchy bread of your choice.