I sure hope I caught you hungry! Hi friends, it’s me, Julie from redheadcandecorate.com with a yummy, comforting, homemade Creamy Tomato Soup recipe. Unfortunately, with the beautiful Autumn months, comes the dreaded cold & flu season. In fact, I’ve been fighting a cold for almost 3 weeks now, but I’m thankfully on the mend. With that being said, there is nothing more soothing than a hot bowl of soup when you’re not feeling well physically or emotionally. It also feels nice to make someone that’s ill a fresh pot of homemade soup, am I right?
This Creamy Tomato Soup recipe is from when I had the honor of creating a live video with famous chef Emeril Lagasse. I had to choose one of Emeril’s recipes prior to the recording and discuss it with him on the live video. It was all very exciting because I not only love Emeril, but his recipes always have intense flavor that goes above and beyond what I expect. Emeril is known for “kicking it up a notch”, and this recipe knocked my wool socks off.
The secret ingredient is the balsamic vinegar. It really gives this tomato soup a zing that will surely help anyone not feeling good, to feel better. Plus it’s loaded with vitamin C which we all know is great for our immune system.
Before I leave the recipe for you to print, I wanted you to know that I asked Emeril how to make this soup with less saturated fat and he told me to use skim milk in lieu of the heavy cream. So, that’s what I did and it was still the best tomato soup I ever had. Enjoy!
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- 2 tablespoons olive oil
- 3/4 cup onion, diced small
- 1/2 cup carrot, diced small
- 1/2 cup celery, diced small
- 1 tablespoon minced garlic
- 3 tablespoons tomato paste
- 1 (28 oz.) cans whole tomatoes, crushed by hand and juice reserved
- 1 quart chicken stock
- 1 tablespoon marjoram
- 2 1/2 teaspoons salt (I decreased mine to 2 teaspoons)
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon balsamic vinegar
- 1 cup heavy cream (or skim milk)
- 2 tablespoons chopped fresh basil leaves
- Set a 3 quart saucepan over medium-high heat.
- Add the olive oil and once hot, add the onions, carrots, and celery.
- Sauté the vegetables until the the onions are translucent.
- Add the garlic and sauté until fragrant.
- Add the tomato paste, the tomatoes and their juices to the pan and stir to incorporate.
- Continue to cook until the liquid comes to a boil.
- Add the chicken stock and marjoram to the pan and return to a boil.
- Reduce to simmer, season with salt & pepper.
- Cook until the flavors have married, about 30 minutes.
- Remove the soup from the heat.
- Using an immersion blender, or bar blender (I used a food processor) puree the soup until smooth.
- Return the soup to the heat, and add the balsamic vinegar and the heavy cream to the soup.
- Cook for 5 minutes, stir in the basil, and serve immediately.
- (perfect with grilled cheese sandwiches, crackers/croutons)
- Yield: 10 servings (2 1/2 quarts)
- This recipe is courtesy of Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.
Terrific wholesome soup!
Hi Marie, oh, I hope you give this recipe a try!