Heating in January |  KUAF

Heating in January | KUAF

Nothing is more comforting on a cool winter day than a steaming bowl of soup.

My favorite is a creamy tomato soup. Add a hot grilled cheese sandwich and you have a marriage made in heaven.

For years, I used a recipe that required roasted roma tomatoes as the base for the soup. Roasting the tomatoes intensified the tomato taste.

One day I wanted a bowl of tomato soup, but only had canned tomatoes. I decided to give it a try with the ingredients I had on hand.

And guess what ?! It was just as delicious.

When you think about it, it makes sense. Canned tomatoes are then picked and preserved when ripe. They are full of the delicious summer tomato flavor. The reason for frying in my second recipe was to turn the mild tomatoes that are not in season into delicious summery ones.

I’m so glad I experimented with what was in my pantry. No more fried tomatoes to make soup for me. I can now make one of my favorite soups in 45 minutes less time than I did before!

Most days I use whole canned tomatoes. To make it creamy, I puree the soup with a stick blender. If you do not have a stick blender, you can easily puree your soup in a table blender.

For a shortcut, use canned crushed tomatoes and skip the puree step.

And here’s a fun twist! Instead of serving the sandwich next to it, try slicing it up and using the cheesy squares as croutons!

This is Jennifer Chandler with The Weekly Dish. Good appetite!

Creamy tomato soup

  • 2 tablespoons olive oil
  • 1/4 cup finely chopped yellow onion (1/2 small onion)
  • 2 cloves chopped garlic
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 tablespoon granulated sugar
  • 3 cups chicken stock
  • 1 cup heavy cream Kosher salt and freshly ground black pepper

Heat the oil in a large saucepan over medium-high heat until a few drops of water boil, then gently sprinkle in the saucepan. Add onion and garlic. Boil, stirring often, until onions are soft, about 5 minutes.

Add tomatoes, oregano, thyme and sugar and stir to combine. Pour in the chicken stock and stir. Bring the mixture to a boil over high heat. Lower the heat to medium-low and simmer without a lid until the soup has thickened, about 20 minutes. Whip the heavy cream in and let it simmer for 10 more minutes. Season with salt and pepper to taste. Serve hot.

Serves 4 to 6.

Recipe reprinted with permission from The Southern Pantry Cookbook by Jennifer Chandler.

Copyright 2022 WKNO. Visit WKNO to see more.

Leave a Comment

Your email address will not be published. Required fields are marked *