On a cold day, I enjoy eating a good bowl of soup and this has been a staple in my home for many years. I have prepared this soup in every way possible with fresh garden-grown tomatoes with canned tomatoes with whole cream, without whole cream and it’s come out good any way you choose to prepare it. I will stick to the classic recipe here to provide a foundation, but I encourage you to feel free to experiment, substitute, add ingredients and make it your own.
Course Soup
Cuisine American
Ingredients
1tbspbutter or ghee
1/2 coarsely chopped yellow onion
1large celery stick
1large carrot
1small bunch parsley
128ozcan of diced tomatoes
2cupschicken broth
1tbsp heavy cream
Instructions
Over medium heat, melt butter in a pot. Add chopped onion, celery, and carrot. Sauté vegetables until onions are translucent; about 7 minutes.
Add tomatoes, parsley and chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
Set soup aside to cool thoroughly. Remove the parsley stems. In small batches add soup to a blender to blend until relatively smooth. Alternatively, you can use an immersion blender to blend the soup.
Once all the soup is blended, return to the pot and gently stir in the cream. Reheat to serve.
Notes
Tomatoes and basil blend together beautifully, so feel free to add in a small bunch of fresh basil (chiffonade) gently stir in with the cream.Another classic combination is tomato soup and grilled cheese. Be sure to check out my Green Grilled Cheese Sandwich to serve with the soup.