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Creamy Tomato Soup

A simple but decadent version.

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Equipment List


  • Dutch oven or heavy-bottom pot
  • Immersion blender (can use traditional blender)

Ingredients


  • 28 oz can whole peeled tomatoes
  • 5 slices thick-cut bacon
    - diced
  • 2 carrots
    - peeled & diced small
  • 1/2 yellow onion
    - diced small
  • 4 cloves garlic
    - minced
  • 1/8 c white wine
  • 2 Tbsp tomato paste
  • 4 c chicken stock
  • 1 1/2 Tbsp flour
  • 2 bay leaves
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 c heavy cream

Preparation Instructions


  • Dice bacon & veggies

Cooking Instructions


  • Preheat to 107°F
  • Add 5 slices thick-cut bacon to pan
  • Stir and saute bacon frequently
  • Add 2 carrots to pan
  • Add 1/2 yellow onion to pan
  • Stir ingredients
  • Continue sautéing, stirring frequently
  • Add 4 cloves garlic to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Add 1/8 c white wine to pan
  • Deglaze pan
  • Add 2 Tbsp tomato paste to pan
  • Stir ingredients
  • Stir ingredients
  • Add 1 1/2 Tbsp flour to pan
  • Stir ingredients
  • Add 28 oz can whole peeled tomatoes to pan
  • Gently crush tomatoes
  • Add 4 c chicken stock to pan
  • Add 2 bay leaves to pan
  • Add 1/2 tsp dried basil , 1/4 tsp dried oregano and 1/2 tsp black pepper to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Using immersion blender, carefully blend until completely smooth
  • Note: You can use a traditional blender by transferring the soup in batches, then returning to pot when blended
  • Add 1/2 c heavy cream to pan
  • Stir ingredients
  • Stir ingredients

Finishing Instructions


  • Ladle into bowls
  • Top with a splash of heavy cream
  • Serve with homemade croutons