As mentioned a plethora of times, I love soup. It’s especially enchanting during these fall and winter months, when the daylight is fleeting, the wind is whipping, and you’re shivering just going from your car to your front door. Soup is the answer. So is vodka, but that’s a story for another time.
Growing up, I never ate creamy soups. We ate broth based soups, and although a variety of tomato soups were always on the menu, I didn’t have cream of tomato until I was at least 20. I remember seeing it on a menu at a fast casual restaurant, and being wary to order it. I remember thinking “will I like it? I don’t like milk or cream”. I did.
I had a hankering for soup recently, and I had some leftover half and half from a different recipe so I decided to make creamy tomato soup. Let me tell you, I used canned and jarred tomatoes to make this a quick recipe, and I’ve found my new obsession: passata.
Pictured above, passata is essentially a puree of uncooked tomatoes, and I describe in more detail at the end of this post, including substitutions if you can’t find it.
This soup hit the spot for me, and because I used half and half in place of the cream (only 2/3 cup!), you can feel good about eating a great big bowl! Also? A grilled cheese accompaniment is not mandatory, but highly recommended. I love fontina on pumpernickel. Enjoy!
creamy tomato soup.
adapted from food + wine magazine.
1 tablespoon unsalted butter
1 tablespoons olive or grapeseed oil
1 onion, diced (about 1.5 cups)
3 garlic cloves, smashed
3.5 cups fire roasted diced tomatoes (from 1 28 ounce can)
1.5 cups passata (uncooked tomato puree)*
1 cup vegetable broth
2/3 cup half and half
1 tablespoon coconut palm OR unrefined white sugar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon celery seed
1/4 teaspoon smoked paprika
sea salt and black pepper
In a large, heavy bottomed pot, melt one tablespoon of butter and one tablespoon of olive oil over medium heat. Add the diced onion and garlic and cook, stirring occasionally, until softened, about five minutes. Add the undrained tomatoes, passata, vegetable broth, sugar, crushed red pepper, oregano, celery seed, smoked paprika and season with about a teaspoon each of salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the spoon/spatula. Reduce heat to moderate and simmer for 10 minutes.
Working in batches or using an immersion blender, puree soup until smooth. If using stand blender, transfer blended soup to a clean pot over low heat. Add half and half and season with additional salt and pepper to taste. Serve immediately.
Serves 4 as a main dish, 8 as a starter.
*Please use organic ingredients wherever possible*
NOTE: Passata is an uncooked tomato puree that is strained to have the seeds and skins removed. It originated in Italy and common in Europe. It differs from the tomato sauce or puree that you commonly find in U.S. grocery stores as it is uncooked and typically has nothing added to it, thus having a very fresh and light flavor. It is typically found in your grocery store’s tomato aisle, with specialty products, or in the Organic section. It is usually in a tall glass carafe or a box.
If you cannot find it, don’t despair! You can simply use an equivalent amount of whole/diced tomatoes, or tomato puree or sauce, being aware that the tomato puree or sauce will be much sweeter, due to the amount of sugar that is typically found in these products. The brand of passata I use is pictured above, and is labeled as ‘strained tomatoes’.