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