I’ve shared before how expensive good-quality meat is, and how due to that fact we eat a lot less meat than we used to. I am always on the lookout for meatless or low-meat meals, and this one is sure to please!
Best of all, it uses pantry staples AND it’s cheap! Love that! (Am I the only one whose eyes glaze over when I read a recipe with 17 ingredients, including 4 spices you’ve never heard of?!)
My husband and I both love this soup – I’ve been making it almost weekly this past month, especially since I was able to freeze so many Roma tomatoes from our garden this year. Mmmmmm!!!
A word of warning, though: if you are used to Campbell’s Tomato soup (I used to love that stuff!), this will definitely take getting used to! Campbell’s is super sugary and this recipe is completely on the other end of the spectrum. But I promise that after your first few bites (tastes? slurps?) you will be hooked. :)
Creamy Tomato Soup
Adapted from Fast and Easy by Suzanne Somers
2 T butter
1/2 C chopped onions
1 28-ounce can diced tomatoes
1 C chicken stock
1 C whole milk (can also use 1/4 C cream and 3/4 C milk for thicker soup)
Salt, basil, and crushed red pepper to taste (it will definitely need salt)
Mozzarella cheese (optional)
Melt butter in a 3-quart heavy-bottomed saucepan. Add onions and sauté for about 2 minutes (or until softened).
Add tomatoes, chicken stock, and milk/cream to onions.
Bring to a boil, reduce heat, and simmer 5 minutes. (I add my spices after simmering, but you can also add them individually to each bowl if you prefer to customize.) Pour into a blender or food processor (or use an immersion blender!) and blend until smooth.
Pour into soup bowls and garnish with shredded mozzarella cheese, if desired.
This is especially delicious with French Bread Baguettes! Mmmmm!!