Tomato soup is probably my most nostalgic food from childhood. It was always my mom’s go-to comfort food in the kitchen when I was young, from sick days to snow days – or any day we needed a soothing bowl of soup at home. Full disclosure, it was always condensed Campbell’s Tomato Soup. From a can, with added milk. And I actually loved it, until I began making my own and realized how much better (and EASY!) homemade tomato soup is. These days I make it for my young daughter, Leia.
Red onion serves as a sweet flavor base for this soup, simmered with a double batch of Simple Tomato Salad. I add cream at the end of cooking and purée it all for a hearty yet fresh-tasting meal. End-of-summer markets are usually full of late season tomatoes, perfect for when the weather begins to turn. Enjoy this soup as the days transition into autumn.
Tomato Cream Soup
2 tablespoons extra virgin olive oil
2 medium red onions, chopped, about 2 cups
2 batches Simple Tomato Salad (total 4 pounds tomatoes)
Freshly ground black pepper
1/2 cup heavy cream
Fresh basil leaves, for serving
Heat olive oil in a large heavy-bottomed pot over medium heat. Add onions and a large pinch of salt and saute until onions are soft, but not brown, stirring frequently, about 4 to 6 minutes. Add double batch of Simple Tomato Salad and bring to boil. Reduce heat to medium and simmer, partially covered, for 20 to 25 minutes, occasionally stirring the tomatoes until they have broken down. Remove from heat and stir in cream.
Purée the soup in a blender, in batches if necessary, until smooth. Taste for seasoning and adjust as you see fit. Serve with additional basil leaves, if desired.
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