Creamy Roasted Tomato Soup


Recently The Hungry One came home late, and was not excited about the plan for dinner.  "Soup just doesn't sound like a meal."  The Hungry One is not me, and is not Nat, but sometimes it can look a lot like one of us.  Also, the Hungry One is not exactly what you would call rational, emotionally stable or polite, because it is a monster with low blood sugar.

I quietly panicked, as people tend to do when attacked by weird made-up monsters, and brandished a serving of this tomato soup...




...which is a compromise by way of a short cut.  When the weather started to cool down there was a wave of mildly complicated tomato soups on the food blogs.  I loved the idea of roasting plum tomatoes in the oven, but I just couldn't see myself putting in the time when I was so used to the Campbell's tomato soup concentrate of my childhood, mixed with milk, served with grilled cheese.  Tomato soup is the epitome of quick comfort food.  I also don't trust a soup recipe that doesn't start with at least sauteing some onions, and there are canned tomatoes that come pre-charred.  The way was clear.


We aren't eating grilled cheese too often around here, but, you know, everything in moderation.  Making one sandwich into croutons to share is one way to make this meal a bit healthier.


As for The Hungry One, when the beast noticed that the soup was full of chunky tomatoes and onions, it stopped growling and started eating.  Somewhere on the way to the bottom of the soup bowl, the fairly savage beast was appeased with creamy tomatoes.  The day had been saved.


Creamy Roasted Tomato Soup

This recipe is a bit more work than making soup from a can.  But, it also tastes better, doesn't have weird additives or preservatives, makes a generous amount and freezes well.  Those last two are especially important qualities in our house, where we try to be prepared for worst case scenarios involving The Hungry One.  

1 Tbs olive oil
1 Tbsp butter
1 large onion, chopped
1 28 oz cans of regular crushed tomatoes
1 14.5 oz one regular crushed tomatoes
1 14.5 oz can of Fire Roasted Crushed Tomatoes by Muir Glen
1/2 c.  cream cheese
1/2 c.  half and half

1.  Heat the olive oil and butter over medium heat until melted.  Add the chopped onions and saute until beginning to brown on the edges and, 10-15 minutes.  It's fine if some edges of the onions brown deeply.

2.  Add all tomatoes and bring it to a boil.

3.  Turn heat to medium-low.  Stir in cream cheese until melted and well-incorporated.  Stir in half and half and rewarm, but do not boil.  Serve, garnishing if you want with grilled cheese croutons or some basil.

Important note:  using low fat dairy products for cooking will result in curdling.  Avoid!
Also, Muir Glen has no idea who I am or that my blog or this recipe exists.

4 comments:

  1. Cream cheese AND half-and-half?!? You might be my hero! :) And I absolutely love the idea of grilled cheese croutons. For a little tweak of the soup's flavor, I think a little sherry is delicious.

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  2. The bonus of all that creaminess, other than being awesome, is that you can tweak the leftovers into a pretty good imitation of Indian food with just some curry powder.

    I'll have to try the sherry too!

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  3. Wow... I like how you makeover the usual croutons :)

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