I love a good bowl of tomato soup with an accompanying grilled cheese sandwich. It’s something I grew up on. It reminds me of colder fall and winter weekends where my mom and I had been outside all day and needed something quick, hearty, and warm.
The original recipe comes from the Skinny Chef. Hers was a little more low-fat than mine and contained chicken.
This soup certain beats anything out of a can. (Sorry, mom.)
Cream of Tomato Soup
Serves 4.
Ingredients:
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
1 tbsp olive oil
1 tbsp tomato paste
1 26 oz can diced tomatoes or whole peeled tomatoes, diced
2 cups water
1/4 cup cream cheese
1 tsp salt
1/4 tsp black pepper
Heat oil in a large stockpot on medium-high heat. Add celery, carrots, and onion. Cook 8-10 minutes, stirring occasionally until vegetables are soft. Add the tomato paste and turn the heat down to medium. Cook an addition 1-2 minutes until the paste become fragrant and begins to brown.
Stir in the chopped tomatoes and 2 cups of water. Bring to a boil. Reduce to a simmer and cook 10 to 15 minutes until the soup begins to thicken.
Add the cream cheese, salt and pepper. Blend with an immersion blender or transfer to a blender to puree.
Heat and serve.
