Baby it’s cold outside…. I mean it’s freaking freezing cold outside and I had to make some homemade tomato soup. I just had too!
It’s 2 o’clock and my phone says it’s 5 degrees outside (we rarely have 5 degree days in Denver) and we also received over six inches of light fluffy snow. The mountains got more. Not sure why I’m not skiing. Oh, I know, it’s freaking cold! I’m a fair weather skier and too wussy when it’s this chilly. I’m headed over to the indoor tennis pavilion instead. Sounds like something I’d rather do on a snowy cold day.
On days like today, I am grateful that I can work from home, get things done at the desk and develop recipes. I woke up today craving tomato soup, so I knew this would be on my agenda for the day. I love tomato soup. I just don’t love tomato soup from a can. So when you can whip a a batch in about a half hour, why would you open a can of heavily processed garbage? You don’t have too! This is so easy to make and it freezes really well if you don’t inhale the whole batch at one sitting! Now I just wish that I had made a grilled cheese sandwich to go along with the tomato soup. There is always tomorrow!
- 2 tbs olive oil
- 1/2 small onion chopped
- 2 cloves garlic chopped
- 2 15 oz cans diced tomatoes
- 2 tsp sugar
- 1 bay leaf
- 2 tsp dried tarragon
- 1 tsp salt
- 1/2 tsp pepper
- 4 cups stock (today I used turkey stock, but chicken or vege stock will do)
- 1 cup milk product (heavy cream, half and half, milk, today I used unsweetened almond milk, it’s all I had in the house)
- Heat up oil in a medium sized soup pan. Add onions and saute for about 5 minutes. Add garlic and cook for a minute. Add tomatoes, bay leaf, tarragon, sugar, salt and pepper. Stir to incorporate and add stock. Turn down to a low simmer and cook for 15-20 minutes.
- Remove bay leaf.
- With an immersion blender (or regular blender in small batches) puree until smooth.
- Add in milk and simmer until warmed through.
- Season with more salt and pepper if necessary.