It really is trying to get cooler here in Texas. A few evenings we saw the 30’s and now it’s in the 60’s and will be near 80 by the weekend. Instead of waiting for cooler weather, I’m making soups anyway!
I’ve had this Creamy Tomato Soup with Peppery Parmesan Crisps from Chrissy Teigen’s second cookbook, Cravings: Hungry for More tagged for awhile and decided to make it as my next Fall soup.
You’ll have all of the ingredients in your cabinet, I’m sure. OK, maybe you’ll need to go get some heavy cream and fresh garlic, but everything else will be there.
Chrissy calls for whole peeled tomatoes, but I used fire-roasted diced tomatoes because that’s what I had. Be sure and use the best quality of canned tomatoes you can get – it really makes a difference in the taste.
And speaking of taste! There’s nothing better than a good homemade tomato soup and this one came out great. It’s creamy (hence the name, I guess), thick, and rich with just the right tangy/sweet tomatoey taste. I absolutely love it and can’t wait to make it again.
If you want to lighten it up, leave the cream out. I think it will be as good, but may not be as creamy smooth.
I halved the recipe and it was about right for two (or one really honkin’ hungry person). It took about thirty minutes from the time I started chopping the onion to the time I poured it in the blender to puree. Quick, easy, and so very delicious!
Don’t forget to make the Parmesan Crisps. They’re so easy and flavorful and when you put them in the soup and wait a minute, the crisp starts melting just a bit and is perfect with the soup. I made three crisps and next time will make more.
This Creamy Tomato Soup is going to be made often in my kitchen. Maybe next I’ll put a tablespoon of finely chopped fresh basil in the soup. That would be awesome.
(I’m putting the full recipe below, but I halved the ingredients and it came out great!)
- 3 tbsp olive oil
- 1 medium onion, chopped into 1/2" dice
- 4 cloves garlic, chopped
- 1 (28 oz) can of whole peeled tomatoes in juice, roughly chopped
- 1 C low-sodium chicken broth or vegetable broth
- 1/2 tsp sugar, plus more to taste
- Kosher salt and freshly ground black pepper
- 1/4 C heavy cream, or more to taste
- Parmesan Crisps
- 1 C shredded Parmesan cheese (fresh, not canned)
- Preheat oven to 375°.
- In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion and cook for 7-8 minutes until translucent and slightly golden. Add the garlic and stir for about a minute.
- Add the tomatoes, including the juice, along with the broth, sugar, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, then reduce heat to medium-low and simmer gently until liquid reduces slightly, 12-13 minutes. Remove from stove and set aside to cool for a few minutes.
- Prepare the parmesan crisps while letting the soup cool. Place a piece of parchment paper or Silpat baking mat on a cookie sheet. Take about a tablespoon of grated Parmesan and place on the mat, patting it down slightly to about a 3" circle. Sprinkle with a little pepper. Repeat with the rest of the Parmesan.
- Bake in the oven for about 12-13 minutes, until melted and slightly turning brown (they will crisp up upon cooling). Remove from the oven and let sit for 3-4 minutes, until crisp and easily removed from the sheet.
- While the Parmesan crisps are baking, pour the slightly cooled soup mixture into a blender (or food processor) and puree for 1-2 minutes until smooth. (**See Tip below), Add the cream and blend for 10 seconds more. Taste and see if it needs more salt, pepper, or sugar.
- Divide the soup among bowls and serve with the Parmesan crisps.
Tips and Stuff:
As stated in the blog, I halved the recipe ingredients exactly in half and it was great.
**If you're using a blender versus a food processor, after you pour the soup mixture in the blender, firmly put the top on the blender and begin the puree. Pop the lid slightly to vent the heat, but (Important!) not until after you start the blender. I vented it before I punched Puree and ended up with tomato soup on me, my cabinets, and the dog. Be careful!
Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 335Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 32mgSodium: 700mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 11g
Nutrition Values are Approximate