Cream of Tomato Soup - At The Picket Fence

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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Removing Wallpaper & Laundry Room Makeover (here’s before)

Cream of Tomato Soup

Ingredients

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

Instructions

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.

https://www.atthepicketfence.com/cream-of-tomato-soup/

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