Creamy Tomato Soup

Creamy Tomato Soup

  • Servings: 10
  • Difficulty: easy
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Whether it be a rainy, or blisteringly cold winter day, soup seems to make everything better. As much as I love chicken soup, every now and then, the mood just calls for a warm, creamy, hearty bowl of tomato soup. Growing up, my mom would always make tomato soup with grilled cheese sandwiches for my sister and I; and more often than not, one or both of us would go back for seconds. Now that I’m a mom, my kids are at an age where they know what they want, and this weekend it was soup. I thought about making carrot, since that was requested by my youngest, but I just wasn’t feeling that. As I looked around the cupboards, and rummaged through the pantry, the light bulb went off as my eyes zeroed in on my counter landing on three cans of whole tomatoes. Now, the quick backstory on these cans is that, they were mistakenly included in my grocery order (thankfully I wasn’t billed for them), and because of the Covid pandemic, I wasn’t able to return them. At the time, the only plus was that I didn’t get charged for them, but the results and feedback from my family about this savory concoction made me delighted that the delivery guy goofed. LOL


1/4 stick unsalted butter 1/2 white onion chopped 1 can tomato paste 4 c. water (divided) Salt, black pepper, garlic powder (to your taste) 1 tsp thyme leaves 1 tsp Italian seasoning 1 tsp minced garlic 1 can whole tomatoes (use the water from the can too) 1/2 red pepper 1/2 yellow pepper 4 tbsp flour 1/2 c. evaporated milk Garnish: Sour cream Chives


In a soup pot, on a medium high heat, sautee chopped onions, and minced garlic in butter until soft; about 2 minutes. Next, stir in the tomato paste, followed by 2 cups water and let simmer about 5 minutes. Add in the whole tomatoes, the remainder of the water, the chopped red and yellow peppers, along with salt, pepper, garlic powder, thyme leaves, Italian seasoning; stir and let simmer about 10 minutes. Using counter top blender, or hand blender, begin pureeing or liquefying all the ingredients. Once smooth, add in the evaporated milk and incorporate the flour *use the blender to ensure there are no lumps; thicken to your liking*. Turn the stove down to a low heat, occasionally stirring, turn off after 20 minutes. Serve when ready, top with sour cream, chives and ENJOY!

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