Can you believe I was scared of this? Scared to make tomato soup. I was scared it would taste like pasta sauce.
A strong, incessant craving demanded I make it anyways. A craving that didn’t care if I never made it before and hadn’t eaten it in years.
So I did what any hard-pressed person would do. I winged it!
I kept it simple and went easy on the herbs, just using thyme, a big pinch of cloves and extra black pepper. I used the best canned tomatoes I could find (organic, San Marzano) and then left the rest up to fate. I crossed my fingers. And my pinky toes.
Thankfully, the outcome didn’t resemble spaghetti sauce at all! It was perfectly seasoned, velvety and rich. It had the perfect ratio of cream so the tomato flavor was mild rather than overwhelming. In other words, it was glorious.
I returned the pasta to the cupboard, ditching my back-up plan. Then I made myself a grilled cheese sandwich and proceeded to dunk my little heart out. My little, gleeful heart.
A velvety rich cream of tomato soup.
- In a large saucepan or soup pot heat 2-3 tablespoons of oil over medium-low heat. Add onion and saute until tender and translucent then add garlic and saute until fragrant. Add tomato paste, thyme and cloves, stir into onion mixture, season well with salt and pepper and cook 2-3 minutes.
- Add tomatoes and their juices along with broth. Bring to a simmer and cook for 20-25 minutes, breaking apart the tomatoes as they cook. Taste broth and season as needed.
- Allow tomatoes to cool off slightly and use an immersion blender to puree or carefully transfer to a blender and hold lid down with a dish towel to puree. Add back to pan, if tomatoes taste too acidic mix in the baking soda, allow to cook for a few minutes and then slowly whisk in half & half. Bring back to a simmer for 3-4 minutes. Turn off heat and serve garnished with fresh herbs.