Creamy Tomato Soup


Okay, to be honest, it wasn’t really necessity so much as I was in the mood for tomato soup and I had already promised it.

It went something like this.

Every day that my contractor and friend Jay works, I make sure to feed her lunch. Often it is leftovers, but we didn’t have anything except chicken salad, and so yesterday I suggested grilled cheese sandwiches and, thinking I had some, Tomato and Roasted Red Pepper Soup from Trader Joe’s. Jay’s wife, Michelle was there, and she made sounds of approval at the mention of tomato soup.

I went through the pantry and fridge three times before giving up. There was no tomato soup.

“Why don’t I try and make some?” I thought to myself, “How hard could it be?”

I looked at a recipe in one of my cookbooks, got the general idea of it (tomatoes, cream, and spices), and started pulling out supplies. I didn’t have any fresh tomatoes, but I figured diced canned tomatoes would work.

That’s probably more of the “necessity is the mother of invention” – don’t have fresh tomatoes? Use canned!

Here is the recipe I came up with:

  • 2 cans diced tomatoes with juice
  • 1 cup heavy cream
  • 1 ounce sundried tomatoes (I used some stored in oil)
  • 1 Tbsp parsley
  • 2 tsp Better Than Bouillon vegetable base
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp fresh-ground pepper

Put the ingredients into a blender or food processor and puree. Heat the puree in a saucepan on the stove just until it boils. Serve with fresh bread or grilled cheese sandwiches.

I’m never buying pre-made again. This was so easy and stomach-filling good!