Top Notch Creamy Tomato Soup
From divaliscious 17 years ago
- 65 minutes to make
- Serves 6
Easy to make and oh so satisfying, I made this in advance of oral surgery when I knew I wouldn't be able to cope the next day. It kept my head afloat, and more. This one is a keeper and of course it goes great with rustic grilled cheese sandwiches. Read more Great on a cold day. I also made the soup the day before, but blended it the next day. Also a great soup to make since one usually always has all the ingredients needed in their kitchen. See less
Ingredients
- 2 large cans of whole plum tomatoes in their juices (28 oz sized cans) shopping list
- 2 stalks celery-diced shopping list
- 2 carrots-diced shopping list
- 1 med. onion-diced shopping list
- 3 garlic cloves, minced shopping list
- 5 slices of bacon chopped up shopping list
- salt and fresh ground pepper shopping list
- 1 tablespoon olive oil shopping list
- 1 tablespoon parsley (optional) shopping list
- 1 cup cream, yes cream - half-n-half is ok to use as well as other substitutes like skimmed milk, but try and use the cream if you can - hey quick no one is looking! shopping list
- freshly ground parmesan cheese to top it all off once ready to serve shopping list
- Equipment Needed: blender, soup pot with cover shopping list
How to make it
- In a large bowl open up cans of tomatoes and put into bowl.
- Slice up bacon and place with a little olive oil into the cold soup pot. On medium heat, let bacon slowly crisp up.
- While bacon is cooking, with own hands, carefully crush up tomatoes in large bowl - do your best not to squish onto yourself the tomato juices.
- Once bacon is done, strain out bacon, but leave fat in.
- Take diced up celery, carrots, onion and fresh ground pepper and let sweat in bacon fat till onion is translucent. Mmm getting there already! Sweat vs. sautée which means low to medium heat.
- Add garlic, continue sweating (not you, but the vegetables) for two minutes, add "hand-crushed" tomatoes to pot.
- Let simmer at least 45 minutes with cover on soup pot.
- Taste and add salt as necessary. Let soup cool down considerably before attempting to putting it into blender to liquidfy all soup in order to avoid blender popping its top and making a mess in your kitchen. Using a hand blender is great too and you can do it while it's still hot.
- Next add cream while heat is low. It's now ready to serve.
- Serve with rustic bread grilled cheeses if you like, sprinkle fresh parsley, the grated cheese, sprinkler with bacon bits and voila - the perfect top notch creamy tomato soup!
People Who Like This Dish 6
- waterlily Joplin, MO
- theiris Garden City, MI
- noir Boston, MA
- clbacon Birmingham, AL
- peetabear Mid-hudson Valley, NY
- dandelion Ashland, NE
- divaliscious Dutchess County, NY
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The Rating
Reviewed by 3 people-
As a tomato canner I could really use some good recipes to use some of them up before next season! This sounds wonderful! And who doesn't like bacon, nice surprise ingredient. Thanks, Mare
theiris
in Garden City loved it
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I adore Creamy Tomato Soup anytime of the year! Great recipe! :)
noir
in Boston loved it
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