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Saturday, March 7, 2015

Creamy Tomato Soup

Tomato soup is one my all-time favorite comfort foods.  I have wonderful memories of eating Campbell's Tomato Soup with grilled cheese sandwiches after coming in from playing in the snow.  And of course, that sandwich got a good dunk in that tomato-y goodness!

Though I love the convenience of the canned soup, the high levels of sodium and gelatin-like consistency when it falls out the can, has become a bit unappealing since having made this recipe several times now. 

If you love a good creamy soup to warm you up, then this is the recipe for you!  It's surprisingly easy with very few, simple ingredients!  So whip this up and grill a few cheesy sandwiches and you're set for a nice, simple, comforting meal!

Creamy Tomato Soup

1 Tbsp. olive oil
1 cup onion, chopped
3/4 cup carrot, chopped
4 cloves garlic, minced
1 tsp. sugar
1 tsp. kosher salt, or 1/2 tsp. table salt
1/4 tsp. pepper
1 Tbsp. dried basil
1/2 tsp. dried oregano
2 (14.5 oz.) cans diced tomatoes, undrained (about 4 cups)
1 (14 oz.) can organic chicken broth (2 cups)
3 oz. cream cheese

Place oil in large soup pot over medium heat.  Add onion, carrot, and garlic.  Cook until tender.
Add canned tomatoes, chicken broth, sugar, salt, pepper, basil, and oregano.
Bring to a boil, then reduce heat to a simmer.  Cover pan and simmer for 30 minutes.
Remove from heat.  Add cream cheese and blend soup until smooth using an immersion blender.  (A normal blender can be used, as well, just be sure blend the soup in small batches being careful to let some of the steam escape.  Otherwise, the soup will explode out of the blender.)
Add salt and pepper, to taste.

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