Steps to Make Homemade Creamy Tomato Soup

Creamy Tomato Soup.

Creamy Tomato Soup

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy tomato soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Creamy Tomato Soup is one of the most favored of current trending foods on earth. It's simple, it is fast, it tastes delicious. It's appreciated by millions daily. They are fine and they look wonderful. Creamy Tomato Soup is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have creamy tomato soup using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Tomato Soup:

{Take of Olive Oil Divided.
{Take of Whole San Marzano Tomatoes.
{Make ready of (@1.5 lbs) Ripe Fresh Tomatoes (I used Romas).
{Prepare of Large Onion Divided.
{Make ready of Garlic Divided.
{Take of Chicken Broth.
{Get of Heavy Whipping Cream.
{Prepare of Fresh Basil Leaves (or 1-2 tsp Dried).
{Get of Sugar or Coconut Sugar (Can omit if Tomatoes are Sweet).
{Make ready of Dried Thyme Leaves.
{Take of Red Pepper Flakes.
{Make ready of Balsamic Vinegar.
{Prepare of Salt (To Taste).
{Take of Black Pepper (To Taste).
{Prepare of Butter (Optional) (For Flavor, Richness, Creaminess).
{Get of Freshly Grated Parmesan (Optional).
{Take of Concentrated Tomato Paste (Optional).

Instructions to make Creamy Tomato Soup:

Preheat Oven to 425°.
Mix Fresh Roma Tomatoes (Halved Lengthwise), half of the Onion (1/2" Slices), 2 Cloves of Garlic (Whole or Halved), 2 Tbsp Olive Oil, Balsamic Vinegar, and Salt and Pepper on a baking sheet. Roast, in one even layer, for about 25 Minutes or until they develop color..
In a large soup pot, add the other 2 Tbsp Olive Oil. Add the other half of the Onion (Diced), the Thyme, Red Pepper Flakes, and a little salt, cook over Med Heat until soft and a golden color develops. Add other 2 Cloves Garlic (Minced), cook another 1 - 2 Minutes, stirring frequently..
Add the Canned San Marzano Tomatoes and Chicken Broth. Turn up heat to Med High, and bring to a boil. Reduce heat to Medium again, and simmer for about 20 Minutes. Tomatoes should be soft enough to start breaking down with fork. Add Basil, Sugar, and roasted Tomato/Garlic/Onions, simmer for another 5 - 10 Minutes. I like to squish the roasted garlic into a paste before I add it in. Remove Basil (If fresh), and season with Salt and Pepper to taste. Turn off heat..
Using a heat safe regular blender or an immersion blender, puree soup until smooth, then sift through a strainer. Add strained soup back to soup pot, and turn heat to Med. Simmer for a few minutes, then add the Heavy Whipping Cream. Add Parmesan, Butter, and Tomato Paste, if using. Taste for seasoning. Stir and serve..

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