Tomato Soup, what could be better….


The holidays are in full swing, and although I sometimes miss Michigan in the wintertime, there is really nothing more beautiful than all of the Chritsmas decorations and holiday lights on palm trees, enjoyed while wearing your shorts and tank tops! Since landscaping our backyard and adding outdoor electrical outlets, we were finally able to put up some lights and they are really fun to come home to.

This recipe is a on spin one I cook at work so I have to give credit to whoever invented it, it wasn’t me. However, I did modify it for home use and made a few changes. The best part, besides the wonderful flavor is that it is easy to prepare and everyone will love it.

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Tomato Soup

Canola or olive oil 1-2 tbs.
1/2 cup chopped garlic
3 cups chopped onions
2 cups chopped celery
3-4 fresh thyme sprigs
15-20 basil leaves
2 bay leaves
2 cans whole tomatoes (for this I prefer centro)
2-3 cups heavy cream
salt and pepper

1. Heat enough oil in your soup pot to coat the bottom. Add the garlic, onions and celery and sweat until translucent. Season the vegetables well with salt and pepper.
2. Add the tomatoes, (I suggest placing them in a bowl and squeezing them apart with my hands before I add them to the pot) 1 can of water and herbs. Bring to a boil over medium high heat and slowly incorporate the heavy cream. More or less cream can be added depending upon your preference. More cream makes the soup more bisque like, but of course also adds calories. Reduce heat to medium low and simmer until the soup is thick and creamy. Stir occasionally and season to taste. It should cook at least an hour.
3. Remove thyme stems and bay leaves and allow soup to cool some before blending it in a blender in batches.

Garnish with grated parmeson, chiffonade basil or other herbs.