Tomato soup seems to be a staple during the cold season for most. I guess it has to do with the warmth and creaminess of the soup. Comfort food, anyone? I’m not a big fan of soups. However, hubby had been battling the flu for about 4 days. Tomato soup was his request one of those days. Like a happy and dutiful wife, I obliged. I came across many different tomato soup recipes. However, it took me quite a while to find one I could make right at that moment. You see, we had just gotten five inches of snow that morning. So while I had the bulk of the ingredients, such as tomato paste and spices, I wasn’t going to drive in 5 inches of snow to get celery or something that I don’t use very often. My mission was to find a simple recipe for the tomato soup. I thought it would be simple enough. I thought a tomato soup recipe should be hard to find.
My first stop on the Interwebs was All Recipes, as usual. I love that site! Unfortunately, I didn’t have all the ingredients required for the recipe on there. Finally, I found a simple recipe on Bad Mamma Genny’s blog. Her recipe called for just a can of tomato paste as far as tomato-related ingredients. Most of the other recipes called for crushed tomatoes as well as tomato paste. So I stuck with that one. It did, however, call for almond milk. I didn’t have that almond milk either, but I did have heavy cream. I had come across a different recipe which used heavy cream. So I decided to use heavy cream instead of almond milk.
- 1 can Organic Tomato Paste (6oz.)
- 1/4 Cup Organic Heavy Cream
- 1 1/2 Cup Water, divided
- 1 1/2 teaspoon organic garlic powder
- 1 Tablespoon Organic Dried Oregano
- 1 Tablespoon Organic Dried Basil
- 1 1/2 teaspoon Organic Sea Salt
- Organic Ground Black Pepper
- Cheddar Cheese for garnish
- Mix all ingredients, except heavy cream and half cup of water, in a medium saucepan.
- Bring to a boil over medium heat.
- Bring down to simmer immediately after boiling begins.
- Add cream. Stir constantly.
- Add half cup of water if necessary.
Initially, I used the exact amounts of seasoning and water as in the original recipe. Timothy tasted it as soon it was done and liked it. However, he thought it could have used some more spices and salt. Once I added an additional tablespoon of oregano and basil he thought it was “perfect”. I also needed to add another half cup of water to make it just a smudge thinner. I suspect this is because I used heavy cream instead of almond milk.
This recipe was SOOOO easy to make. It almost felt like I was cheating or something. Granted, it was my first time making tomato soup. So I really don’t know how difficult tomato soup should be, but this recipe made it simple!
*Original recipe found on Bad Mamma Genny.