All my favorite soups begin the same way….with a classic Mirepoix (onion, carrot and celery). For our Cream of Tomato Soup, the mirepoix is primarily a flavor enhancer. In the end it’s pureed, but I couldn’t help but leave some texture in our creamy bowl of comfort.
With all this ice, snow and cold weather blanketing much of the US, comfort food seemed like the right way to go. And who doesn’t love a creamy bowl of tomato soup, with a swirl of Basil Pesto and a side of….cheese?! Fresh Baked Mozzarella Cheese Sticks baby. I’m working on this post as we speak.
Because we talk. Or at least I talk to you :)
There’s a reason we combine tomatoes, basil and mozzarella in dishes. Every bite of this soup reminded of this fabulous combination. The richness of basil pesto delivered a bit of sinful savory to an otherwise flavorful low fat, low calorie soup. Cream of Tomato Soup delivers…
- 2 Tbl. olive oil
- 1 medium onion, finely diced
- 1 carrot, peeled & finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 2 Tbl. all-purpose flour
- 8 Roma tomatoes, peeled & diced, or one 28-ounce can diced tomatoes with juice
- ¼ cup tomato paste
- 2 Tbl. chopped fresh basil or 1 tsp. dried
- 1 tsp. sugar
- 3 cups chicken broth (use vegetable broth for vegetarian version)
- ½ cup cream
- salt & pepper to taste
- Fresh Basil Pesto (see recipe link in post)
- Baked Mozzarella Cheese Sticks (see recipe link in post)
- Heat olive oil in Dutch oven over medium heat. Sauté onion, carrot and celery until just tender, about 5 minutes. Add minced garlic and sauté an additional minute.
- Dust veggie mixture with flour and stir to combine.
- Add the tomatoes, tomato paste, basil, sugar and broth. Bring soup to a simmer, then reduce heat to medium-low and allow to simmer gently for 15 minutes or until the vegetables are tender. Remove from heat. Using an immersion blender or working in batches, puree the soup leaving some texture. Stir in the milk and reheat on low without allowing to boil.
- Serve in soup bowls with a swirl of fresh basil pesto and a side of mozzarella dunkers.
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