We are currently freezing here in DC and anxiously awaiting the early spring predicted by good old Punxsutawney Phil. In the meantime, however, we crave soup in all its delicious forms – chunky, pureed, creamy, in bread bowls (yum)…
My favorite soup to make in bulk and freeze to have ready anytime is this simple creamy tomato soup. I invented it on the fly one day after discovering canned tomatoes from Bionaturae, the same company that makes my favorite whole wheat pastas (if you think whole wheat pasta is grainy, just try their fusilli!).
This soup is the perfect accompaniment to our amazing cheese muffins, which also freeze well. Make both and you’ll have unbeatable instant dinners to defrost and enjoy!
Any good whole peeled tomato will work. Fresh tomatoes are great, but only when in peak season. To make the soup, you’ll need:
2-3 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, whole
1 bay leaf (optional)
2 carrots, chopped
1 can whole peeled tomatoes or 2 pounds peak summer tomatoes
2 cups water or vegetable stock
2 tablespoons fresh thyme leaves (or 2 tsp dried thyme)
1/2 cup heavy cream
2 tsp salt (less if using stock with added salt)
1/2 tsp freshly ground black pepper
In a large pot, saute onion, garlic, and bay leaf in olive oil on medium heat until onion is translucent. Add carrots and saute a bit more.
Add tomatoes and water or stock and bring to a low boil. Allow to cook for 10 minutes or until carrots are soft. Add thyme and puree (easiest with an immersion blender) until smooth.
Stir in heavy cream, salt black pepper and cayenne, and adjust seasonings to taste. Serves 6. Enjoy with cheese muffins, a grilled cheese sandwich, or crusty bread.