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At The Picket Fence with Vanessa Hunt

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October 24, 2016

Cream of Tomato Soup

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?

cream-of-tomato-soup

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.

tomato-soup

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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Coming up soon on redheadcandecorate.com:

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

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Cream of Tomato Soup

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.
3.1
https://www.atthepicketfence.com/cream-of-tomato-soup/
This recipe is copyrighted by At The Picket Fence

2 Comments Filed Under: Good Ideas, Recipes, Soups Tagged With: fall recipes, recipes, soup

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Comments

  1. Marie says

    October 24, 2016 at 9:37 AM

    Terrific wholesome soup!

    – Marie
    http://www.triplecrowncrossfit.com

    Reply
    • Julie says

      October 24, 2016 at 1:41 PM

      Hi Marie, oh, I hope you give this recipe a try!

      Reply

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