Creamy Tomato Soup
This is what I happen to serve my family when I don’t have a lot of time but want something homemade. I accompany it with toasted cheese sandwiches and sliced up apples on the side but if you were really short on time you could bag the toasted cheese sandwiches and just put out some bread, a hunk of cheese and a knife and tell everyone to go at it. I always double the recipe as it’s perfect in a thermos for lunch the next day. You can also freeze it, if you are a freezing food kind of person.
1 large onion diced (a cup or so)
2 tablespoons olive oil
2 28-oz cans diced tomatoes
2 cups chicken broth
1/2 teaspoon salt
1/8 – 1/4 teaspoon cayenne pepper
1/4 cup sour cream
Grated sharp cheddar cheese
2 tablespoons olive oil
2 28-oz cans diced tomatoes
2 cups chicken broth
1/2 teaspoon salt
1/8 – 1/4 teaspoon cayenne pepper
1/4 cup sour cream
Grated sharp cheddar cheese
In a heavy-bottomed skillet, heat your olive oil. Add your diced onions and sauté for 8-10 minutes or until onions are softened and translucent.
Add in your tomatoes (plus their juices), chicken broth, salt, and cayenne pepper. Bring to a boil and then, reduce heat and let simmer about 20 minutes.
At this point I usually pull out my 18-year old hand-held immersion blender, and pureé my soup a bit. If I’m running short on time, I don’t do this and just leave it fairly rustic. It’s up to you. Although, if you don’t have an immersion blender, you must go and get yourself one. They are the best. Especially if you’re like me and have a phobia about cleaning food processors except in extreme situations.
Once that is done (or not), whisk in your sour cream until creamy. Spoon into bowls and top with the grated cheese. Enjoy!
Add in your tomatoes (plus their juices), chicken broth, salt, and cayenne pepper. Bring to a boil and then, reduce heat and let simmer about 20 minutes.
At this point I usually pull out my 18-year old hand-held immersion blender, and pureé my soup a bit. If I’m running short on time, I don’t do this and just leave it fairly rustic. It’s up to you. Although, if you don’t have an immersion blender, you must go and get yourself one. They are the best. Especially if you’re like me and have a phobia about cleaning food processors except in extreme situations.
Once that is done (or not), whisk in your sour cream until creamy. Spoon into bowls and top with the grated cheese. Enjoy!
YIELD: One big pot full
WOW! You really know how to touch the heart. Luv ya.
So eloquently written!I got lost in your words and couldn't agree more with them! Kindness, humility, humanity and food…Amen.
This post is so very touching, honest and true. Love what you say here "To want each one of us to succeed"
That is the truth – we are here for each other no matter what. Good, great, scary -everything. I do not think we met at BlogHer Food, but I hope to create an online friendship & connect with you again at another event 🙂
Thank you, Dad and Wendy…your comments mean so very much to me.
And, Marla, I sure hope we meet at a future event. Thank you for spending some time here at La Pomme.
Fabulous post! And delicious soup as well!
As a military child myself and expat to boot, I can appreciate where you are coming from. Had to learn a totally different food genre and culture here but bonding in the kitchen with my mother-in-law completely affirmed my decision to make the big step of moving and getting married to an American. I knew I had a husband but I also had a new/other mom.
Yes, food is our humanity.
It was great meeting you at BlogHer Food. Looking forward to reading more from you!
What a beautiful post! I'm sorry we didn't get a chance to meet at the conference. I felt like I was brought into the group so graciously as well, having only met people prior to the show on Twitter. What a wonderful group it is and I, too, was so inspired by the speakers and sessions. I'm glad you mentioned Chef Lisa's soup – it was wonderful. Your recipe looks great – my family loves grilled cheese and tomato soup – I will save this one for one of our rainy days we'll be having soon. Here's to the next conference and in the meantime, thank goodness for virtual friendships!
Beautiful post! And I love the simplicity of your soup (I have a similar one but use evaporate milk in place of sour cream). I am going to try your version – thanks for sharing! Hope to meet you at a future food event! Chris (nestlefoodie)
I read your post and was back in San Francisco tout de suite. It's a beautifully written, heartfelt story. Thank you.
Thank you Maria and Nancy, for your thoughtful comments. Was so wonderful to meet you both at BlogHer.
And, yes, Chris and omgyummy, I sure hope we hook up at the next food conference. Would love to meet you too.
And, Helene, it was wonderful meeting you as well at BlogHer Food especially since I have been an admirer of your lovely sight for years.
Thank you all for spending some time here at La Pomme…..
Ava's mom made these AMAZING 'crackers' on Friday. She had Ava bring them to Katie at soccer. Somehow Katie's mom ended up eating most of them. Hmmm – o figure. But the whole time I was thinking, 'Carrie needs this to go with the soup.' And I hate tomatos! See what your writing does?! I'll do my best to track down the recipe and you can make them for us, I mean to go with the soup. 😉
~ Kirsten.
Kirsten, Yes, yes…please…I'd love the cracker recipe. And then, my dear, we need to talk. You don't like tomatoes???