The Kitchen of Yum

We just got a foot of snow and my husband and I were craving grilled cheese and tomato soup. Usually, that is something we have in the pantry, but this time we didn’t. So I pulled out things from my pantry to make my own. This recipe is simple, creamy, and delicious.

Creamy Tomato Soup

2 tbsp butter

Half of large yellow onion

1 heaping tbsp minced garlic

1 tbsp dried basil

1/2 tbsp dried parsley

1/2 tbsp rosemary (I used Pampered Chef Rosemary Herb seasoning, which also includes Thyme)

2 tbsp flour

Salt and Pepper to taste

15 oz can tomato sauce

14.5 oz can diced tomatoes, not drained (I like the one that has onions, celery, and green pepper in it)

2 cups chicken broth

2 cups whole milk

1/2 cup heavy cream

1. In a medium to large Dutch oven (5 qt minimum), melt the butter over medium heat, then add in the onions. Sauté until translucent, then add the garlic. Cook for a couple minutes.
2. Add in the spices, stir into the onions until they are coated. Then stir in the flour. Cook the flour with the onions for at least 2 minutes.
3. Once the flour has been cooked, slowly add the chicken broth. About a half cup at a time. It will start to thicken, but you want to make sure there are no lumps from the flour.
4. Bring to a light boil, then add in the diced tomatoes, tomato sauce, and milk.
5. Using an immersion blender, blend the soup to your desired consistency. I blended for about 5 minutes (You can also use a normal blender, but that can be a lot more messy.)
6. Bring back up to a boil, then set heat to low and simmer for 10-15 minutes, stirring occasionally (or while you’re making your grilled cheese).
7. After the 10-15 minutes, your soup should have thickened some. Turn off the heat and add in your heavy cream, stir until it is all incorporated. The cream balances out the acidity of the tomatoes and gives it that extra creaminess. You can also add more cream to your bowl if you want it creamier.
8. Serve immediately. Enjoy!