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Kristen O'Brien - Bozeman, MT

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Creamy Tomato Soup

February 10, 2019 By Kristen O'Brien Leave a Comment

It’s -11 degrees here. I call that soup weather.

You’re going to message me about the heel of the parmesan cheese in this recipe. Here’s my reply. When I’m at the waxy end of a great wedge of parmesan, I wrap it tight in plastic wrap and put it in my freezer. When I make a soup like this I plop it in. This adds a salty ,creamy something to any soup. It’s the extra something in this soup.

Serve with the butteriest, cheesiest, grilled cheese.

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Creamy Tomato Soup

Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 6 cloves Garlic, sliced
  • 2 small yellow onions or shallots
  • 2-3 Tbls olive oil
  • 2 medium carrots, peeled and sliced into coins ~ doesn't matter how you slice it will be pureed.
  • small bunch fresh basil
  • salt and pepper
  • 2 24 oz cans or jars of Strained or crushed or pureed tomatoes ~ I prefer them from Italy
  • 2-3 cups Broth or water
  • 1/4-1/2 cup Coconut cream or Cashew Cream or Heavy Cream
  • heel of a parmesan wedge

Instructions

  1. Heat  a large soup pot on medium/medium high heat, add the onion, shallot, carrots, garlic, and salt and pepper and cook until the vegetable is very tender and starting to caramelize.

  2. Add the strained or crushed tomato and stir ingredients really well. Bring to a boil and add the stock or water and stir well again. 

  3. Add a touch more salt and pepper and reduce the soup to a low simmer for 30 minutes.  ( if you have the heel end of a parmesan wedge add it here~ you can also use a chunk of parmesan ). It will simmer with the soup and give the most amazing creaminess.

  4. After 30 minutes, remove the pot from the heat and add the coconut cream, cashew cream, or heavy cream and the fresh basil. Taste and adjust your salt and pepper.

  5. Remove the parmesan wedge and puree the soup right in the pot with a hand blender or in batches in your standing vitamin or blender until creamy~ making sure to let air escape through the feeding tube at the top of the blender too avoid explosions. 

  6. Warm up the soup back in the soup pot (add the warm wedge back in) and serve very warm topped with fresh basil, or drizzle of pesto, or fresh grated  parmesan. Go make a grilled cheese!

Filed Under: All Recipes, Dinner, Family Style, Gluten Free, Gluten-Free, Lunch, Paleo, The Basics, Uncategorized, Whole30

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Chef Kristen O’Brien

I love to eat. You see, I’m Portugese and Italian. Growing up, we were constantly around food. That cultural influence led me to making mudpies in my Grandma’s backyard and running some of the greatest lemonade stands ever. After art school, and a short career as a teacher, not surprisingly I ended up in culinary school. Now I am a professional pastry chef, but also consider myself an artist and a writer—not to mention my full-time job as a beloved wife and proud mother to four children.

I’m fairly social and friendly, but don’t get me going on the best oyster I have ever eaten or the smell of a french baguette, because I will talk your ear off. I love butter, lemons, homemade pasta, steamed littleneck clams and good wine. I love to oil paint, play tennis, hike, and ski and spend time with my husband and kiddos (rumor has it, I’m a great roller skater too).

One of my most favorite things to do is create food in my red Aga oven: “Le Red Oven”. Along the way, I’ve started to document my creations and, well, here we are. Join me as I create healthy, seasonal, whole food for my family, friends and myself. Thanks for reading and welcome! Read More…

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