I love tomato cream soup.
In fact, if I’m at a good restaurant and it’s on the menu, you can bet that I’ll be ordering it.
I make it at least once a month at home and the whole family digs it. I love a good crowd pleaser.
And now that I kinda know how to bake bread, I thought I’d try my hand at making some bread bowls to serve it in.
I made them a tiny bit too small, but I think if I’d made them any bigger, we’d all be sick from eating too much bread. I’m tellin’ ya…this bread gets in your tummy and EXPANDS like nothing I’ve ever eaten before.
Fibrous is an understatement.
Here are my little bowls, rising so obediently.
After I baked these puppies (calm down…nobody’s baking puppies over here!) and let them cool, I cut a small circle in the top. Don’t cut the hole too big or the soup will run down the sides. Then get one of your children to pull out all the guts from the bowl.
I chose Addy to do the honor, since she loves helping in the kitchen. And eating bread.
We put all the bread guts on a plate and put them on the table to eat with butter during dinner.
So for the soup, this is what you’ll need:
- 2 26 oz. boxes Pomi chopped tomatoes (or 2 24 oz. cans chopped or crushed tomatoes)
- 2 cloves of garlic, crushed
- 2 t. kosher salt
- 4 T. white sugar (to cut the acidity)
- freshly cracked pepper
- 2 T. pesto paste (or just plain chopped basil)
- 2 t. chicken base dissolved in 2 c. hot water
- 1 pint heavy cream
- 1 pint half and half
- chopped basil and crumbled feta (for topping)
Put the tomatoes in a blender or food processor (I do one box at a time) and puree them till smooth. Dump them in a big soup pot and turn the burner on medium.
Stir in the rest of the ingredients except for the cream and half and half (and the toppings).
Bring to a boil then turn the heat down to low and just let it cook for awhile. Maybe like an hour or so. Or just five minutes, if you’re in a big hurry. Obviously the longer it cooks, the better the flava-flave.
When you’re ready, turn off the burner and remove from the heat so that it can cool down a bit before adding the milk products. Stirring always helps to release heat.
After it’s cooled slightly, stir in the heavy cream and half and half. Don’t go gettin’ all healthy and try to add something silly…like skim milk.
It’s a thousand times better if you use the rich, creamy stuff.
Plus, it makes you fluffy.
Taste for seasoning.
After you stir in the good stuff, put it back on the burner on medium-low or low, just to heat it up slowly again.
I know you think I’m ridonkulous for telling you to cool it down and then heat it back up. But trust me, if you put cream or half and half into piping hot soup, it will separate and be totally gross. So just follow orders and nobody will get hurt.
After it’s hot again, it’s ready to serve. If you have a bread bowl, spoon ‘er in. If you haven’t a bread bowl…well…you’re hosed. Or just use a regular bowl. Either way.
I like to top my tomato soup with a bit of chopped basil and crumbled feta.
Pair it up with a salad and then maybe you won’t feel so badly about all the creamy products you just ate.