Chunky Cream of Tomato Soup
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- 4 Tbsp
- canola or olive oil
- 1 large
- onion, diced
- ribs celery, sliced fairly thin
- 1 tsp
- ground cloves
- 2 can(s)
- (28 oz) diced tomatoes (drain but reserve juice)
- 1 c
- 1 c
- 1 c
- half and half (or coffee cream)
- salt and freshly ground pepper to taste
1In a large soup pot, heat the olive oil. Add the onion and celery and cook over medium heat, stirring occasionally, until just softened.
2Stir in the tomato paste, ground cloves and season to taste with salt and pepper. Cook, stirring, for 5 minutes. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes.
3Transfer half of the soup to a blender or food processor bowl, cool in fridge for 10-15 minutes and then puree until smooth. (Sometimes I find the tomato mixture a bit looser than I want - if this happens, I just mix a tablespoon of of Robin Hood Easy Mix flour in a bit of water and stir in.)
Return the puree to the pot, add milk and half & half and heat to desired temperature for serving.
Note: If you are watching fat you can use 2 cups milk instead of a cup of cream.