So I decided to start to embrace the fall weather. This whole week has been grey, with highs in the 60s and lows in the 50s. Its officially colder now, and my craving for warm food is kicking in. As I have said before, I love everything tomato! Remember my brother and I ate them like apples.
I have had a lot of tomato soups in my life, and it really is amazing how many disappoint. What a lot of people don’t take into account is the acidity of the tomato, or the ones that do, try to cut it using sugar leaving you with an odd and slightly sweet tomato soup. I also love soup that has a little bite to it. Broths have their place when your sick, but if you are making a meal out of soup, I like it to feel like I am actually eating something.
On this particular evening we took it old school and enjoyed a nice truffle grilled cheese with our soup, but for the blog today, I am sticking with just the soup. I will save the grilled cheese for another day. Just as an FYI, this recipe makes A LOT of soup, so freeze it in small portions so you can enjoy it all winter!
- 4 ounces unsalted butter
- 4 large carrots diced
- 2 medium yellow onions diced
- 2 large (28 oz) cans crushed tomatoes
- 1 large (28 oz) cans crushed tomatoes with basil
- 4 cups low-sodium chicken stock
- 4-8 ounces heavy cream
- 1 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne, or more to taste
- fresh basil to slice thinly and garnish your soup
In a large pot, melt your stick of butter and add in your diced carrots and onion over medium heat. You will cook these for 15 minutes until the butter starts to brown and your veggies are soft. Stir frequently.
Add your tomatoes and chicken stock and simmer for 1 1/2 hours stirring periodically. Your soup will thicken and the flavors will merge. Note: the carrots add a natural sweetness cutting the acidity of the tomato without having to add any sugar or any other flavor.
After the 1.5 hrs of simmering puree the soup with a hand blender or let it cool and use a counter top blender.
Once the soup is smooth add in your salt, pepper, cayenne, and heavy cream. Add the cream in slowly while stirring, and gauge for yourself if you want the full 8 oz or less.
The pureeing actually makes the soup very creamy already, so I ended up only using 4 oz of cream for about 12 cups of soup.
Serve what you will eat that evening and store the rest in containers to freeze for the season. This soup is so rich and delicious without actually being heavy or highly caloric.
Enjoy friends and stay warm!