Cream & Tomato Soup
Equipment
- 1 Heavy Bottom Pot
Ingredients
- 15 oz Diced Tomatoes (With Juices)
- 12 oz Tomato Paste
- 3 cups Chicken Stock Or 3 more cups water and 3 teaspoons Better Than Bouillon/Gordons Chicken Base
- 3 cups Water
- 2 tbsp Vegetable Oil
- ½ cup Heavy Cream
- 1 medium Onion (diced)
- 1 tbsp Garlic (Minced)
- 1 tsp Salt-Free Italian Seasoning
- 1 tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Rosemary
- ¼ tsp Basil
- ¼ tsp Parsley
- ⅛ tsp Garlic Powder
- ⅛ tsp Baking Soda
Instructions
Saute The Onions & Garlic
- Start by heating 2 tbsp vegetable oil in a heavy bottom pan, over medium heat.
- Once the oil is nice and hot, throw in the diced onions and saute, stirring occasionally
- Once the onions start to turn a deeper color, throw in the minced garlic and cook for an additional minute
Add The Stock
- Reduce heat to low and slowly add the chicken stock and water
- Add the 15oz can of diced tomatoes (do not drain)
- Cook on low for at least 2 hours, but 4 is preferred. Add water as it cooks down
Reduce Acidity
- If the soup is too acidic, the cream can curdle as we add it. A simple way to reduce acidity is by using a base, such as baking soda. Mix ⅛ tsp baking soda into ½ cup water. Slowly add the water to the soup, mixing the entire time
Add the Cream
- Remove from heat and slowly add ½ cup heavy whipping cream to the soup