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I love the rain. I love thunder even more. I must admit that I have never loved tomato soup until I tried making it myself.

This is the kind of day that is perfect for a grilled cheese and tomato soup dinner. I was pleasantly surprised. This tomato soup is luscious and creamy. The addition of little raw local honey really hit the spot.

Over the years I’ve learned that when using only a handful of ingredients, quality really matters. Having said that, San Marzano tomatoes are my absolute favorite. Why, one could say these tomatoes are, well, famous.

 

With just a few good quality ingredints you can have a delicious soup in minutes.

1/2 cup heavy cream and 3 tablespoons raw local honey not shown in photograph.

 

The last two ingredients which are really necessary was my favorite local honey, Bee Blessed and 1/2 cup of heavy cream added at the very end. My favorite local honey made by Berry Hines, owner of Bee Blessed, is Galberry — amazingly floral in flavor.

 

I am particularly fond of my Cuisinart Hand Blender. Used at the end of the cooking time, this blender helps create a smooth and luscious soup in seconds.

 

Cuisinart Hand Blender

 

Creamy Tomato Soup

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Creamy Tomato Soup

Creamy Tomato Soup
Prep Time:
5
mins
Cook Time:
20
mins
Total Time:
25
mins

This tomato soup is luscious and creamy. The addition of little raw local honey really hit the spot. Over the years I’ve learned that when using only a handful of ingredients, quality really matters.

 

SERVES 4

Ingredients

  • 1 tablespoon good olive oil
  • 1 large shallot, diced
  • 1 tablespoon Gourmet Garden Basil or 2 tablespoons freshly chopped basil
  • 1 tablespoon Gourmet Garden Garlic or 3 cloves garlic, minced
  • Pinch of dried red pepper flakes
  • 1 (28 ounce can) San Marzano whole tomatoes
  • 1 (8 ounce can) tomato sauce
  • 1 cup low-sodium chicken stock
  • 3 tablespoons raw local honey
  • 1/2 cup heavy cream
  • Chiffonade of fresh basil
.

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Instructions

  1. In a large saucepan saute shallot, basil, garlic and red pepper flakes in olive oil over medium heat just until the shallot is tender about 5 minutes.
  2. Add tomatoes, tomato sauce, chicken stock and honey. Bring to a simmer for 20 minutes.
  3. Add cream and stir for one minute. (Do not let it come to a boil.)
  4. Blend up until smooth using a hand blender or a regular blender.
  5. Garnish with fresh basil leaves.