Quick and Easy Creamy Tomato Soup

Well, as it so happens, folks, we’ve had two days of snow in Houston in one Winter season. It’s true insanity after living here for eight years and only seeing snow one other time, but I’ll take a day working at home and the best soup weather there ever was! And really, truly, there’s nothing I like better than a big bowl of tomato soup and a grilled cheese sandwich.

So, the scene is set. It’s a snowy, sleeting day and all of Houston has shut down including the grocery stores. My laptop is set up at the end of the sofa and I have my only pair of PJ pants on with an empty tea cup at my side. Lunch rolls around, and I am dying for tomato soup. Usually, I turn to a store bought version, but I’m out of cans, and realistically they are never all that great.

Canned and boxed soups are fine, but I really miss the texture of a homemade soup. Frothy from being blended hot, a little chunky from the real tomatoes and onions, creamy from the real milk – nothing is better! Once I realized I had a can of diced tomatoes and half of an onion in my pantry, I decided I could spare a mere 30 minutes for a truly perfect lunch.

This soup is a breeze to throw together. Melt some butter with a roughly chopped onion quarter and some minced garlic, a smell so lovely you may wish to make a candle out of it. Then add in the canned tomatoes and chicken broth (or vegetable broth if you wish) and simmer until it’s all coming apart and bubbly. Throw that mixture straight into a blender with some milk, minding to take the small cap off of the top and cover it with a wet towel instead to keep the steam from building up inside and causing a disastrously messy explosion. Taste, season with salt, and serve!

P.S. For that extra special garnish, pour the tiniest bit of cream over the top in a swirl. I literally used those little half and half creamers, and they worked like a charm!

Quick and Easy Creamy Tomato Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

1/4 Onion, roughly diced
2 Tbs. Butter
1 tsp. Minced Garlic
1 14.5 oz. Can of Diced Tomatoes
3/4 cup Chicken Broth
1/4 cup Milk
Salt to taste

1. Melt the butter in a small saucepan over medium-low heat. Add in the garlic and onions and cook until the onions begin to look translucent, about 10 minutes.

2. Add in the diced tomatoes and chicken broth, and simmer for about 15 minutes on medium heat, stirring every once in a while. The soup mixture will be done when the tomatoes and onions begin to fall apart.

3. Pour the mixture into a blender along with the milk, and place the top on without the small center insert. Cover the top of the blender with a wet cloth to allow steam to escape, and blend until the soup is nice and creamy. Taste test the soup and add salt as desired.

Recipe by Bunny Baubles Blog

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