If you can believe this.... I had never had tomato soup before 2011. Like - never ever. I'm not sure if it was because my dad isn't a big fan - or because my mom didn't like it. No clue, but we never had it in our house growing up. Probably because we would have turned up our noses at it, because we are so dumb. For real.
Anyways, I'm not really a chef by any standards... but the tomato soup that follows is so yummy that I ate it for breakfast once this week and considered pouring it into a thermos on another day for the road.
So basically, it's good.
- Small Onion
- Couple of Carrots
- Red Bell Pepper
- Garlic (I totally use the diced garlic sold ready-to-go in the grocery store)
- 1-2 T butter
- Can of Chicken Broth
- 2-3 large cans of tomatoes
- Can of tomato paste (OPTIONAL)
- Balsamic Vinegar
- Dried Basil
- Half-carton of heavy cream
Once you've gathered all of your ingredients, get to chopping.
Bonus points if your pepper and carrots are on their last legs. This is the perfect dish for using up some overlooked veggies from a long week.
Chop chop chop.
I've used a food processor to just pulverize the heck out of them before, and I'm not sure I noticed any difference. So - that's even easier! Unfortunately, my new food processor is kinda iffy compared to the sturdy old model I used to have, so I haven't pulled it out much.
The other ingredients...
But after a couple minutes, add in the onion, garlic, and red pepper.
Find your heavy cream in the fridge and throw a couple of tablespoons in. I've heard horror stories of it curdling when it hits too-hot soup, so I'm always rushing to mix it in and not ruin things.
And then you've got it. Creamy tomato soup perfection. Better than Panera's, according to myself and my husband. But he may be sleeping with the chef, so I'm not sure if he's lying or not.
Bonus points for adding copious amount of cheese and a grilled cheese sandwich to the mix. And eating it in your robe on the couch at 7 pm.