As the light changes and fall arrives, so does my craving for a little comfort food. Something to eat while we watch a movie with the fireplace warming us. I love these cozy nights when a bowl of tomato soup and a grilled cheese taste so yummy.
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Smoky Cream of Tomato Soup
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Made with fresh tomatoes, herbs and spices, this is a simple soup to make. Throw everything in the pot, let the ingredients simmer, puree and serve. Since the balance of the tangy tomato flavor and sweetness of the soup depends on the tomatoes used, the taste can vary quite a bit. Gauge the flavor by tasting it and adjusting the sweetness and acidity by adding a bit of sugar as needed.
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Adding a rind from a wedge of Parmesan cheese is the secret sauce to many of my soup recipes. It adds a wonderful flavor when allowed to simmer in the pot.
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I used a variety of garden tomatoes that I had on hand, but you can use store bought as well. If you are buying your tomatoes from the grocery store, stick with types of tomatoes that you know are flavorful and on the sweeter side, such as plum and heirloom tomatoes.
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- 3 pounds tomatoes
- 1 cup diced onion
- 3 cloves garlic
- 1 teaspoon minced fresh oregano
- 1 teaspoon minced fresh thyme or basil
- ½ to 1 ½ teaspoons sugar
- ½ cup cream
- 2 teaspoons smoky sweet paprika
- 2 tablespoons olive oil
- ¼ teaspoon white pepper
- A pinch of red pepper flakes
- Optional: the rind of Parmesan cheese and ½ cup of grated Parmesan cheese
- Roughly dice or quarter tomatoes.
- Heat olive oil in a large saucepan.
- Add onions and garlic and sauté, stirring often, until onions are translucent, about 5 minutes.
- Add tomatoes, herbs paprika, give a good stir and let the mixture simmer and cook down for about 5 minutes.
- Once the tomatoes begin to release their juices, toss in the Parmesan rind and simmer for 10-15 minutes.
- Remove the Parmesan rind and carefully transfer the tomato mixture into a blender or food processor. A Vitamix works great for this.
- Process the tomatoes until they are completely smooth.
- Return the soup to the pan and put the cheese rind back into the pot.
- Stir in the cream and pepper, and season with salt.
- Sprinkle in ½ teaspoon of sugar, stir and then taste to gauge the sweetness. Add more if the soup is still too tangy.
- Simmer over medium heat to keep warm until serving.
- Stir in Parmesan cheese just before serving or sprinkle it on top of soup once it is ladeled into bowls.
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Enjoy!
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