The weather cooled off a bit this week and there was even a small chill in the air. I immediately thought SOUP! My favorite lunch – my favorite one handed food (served in a mug!) – my favorite way to get veggies into the littles! This recipe is so insanely easy, you’ll likely have everything on hand already too.
Creamy Tomato Soup
- 2 tablespoons unsalted butter
- 1/2 medium onion, chopped (about 1/2 cup)
- 1 can (28 oz) petite diced tomatoes, undrained
- 1 cup reduced-sodium chicken broth
- 1 tablespoon tomato paste
- 1/4 teaspoon kosher salt
- 1/2 cup heavy (whipping) cream
- 1/⁄2 cup grated parmesan cheese
- To make the soup, melt butter in medium saucepan over medium heat. Add onions; cook 2 to 3 minutes, or until onion softens, stirring occasionally.
- Add undrained tomatoes, broth, tomato paste and salt; mix well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 to 10 minutes, or until slightly thickened, stirring occasionally.
- Slowly add about 1/2 cup tomato mixture to cream; mix well. Gradually stir cream mixture into saucepan. Remove from heat.
- Pour into blender or food processor container and work in batches if necessary; cover. Pulse a few times, then blend just until smooth. Alternatively, use an immersion blender.
- To make the crisps, preheat oven to 400 degrees. Line the baking sheet with the silpat or parchment paper. Place a heaping tablespoon of parmesan on the lined baking sheet and lightly pat it down to make about a 2-inch circle. Repeat with the remaining parmesan, placing the spoonfuls about 1 inch apart. Bake at 400 degrees for 3 to 5 minutes until golden and crisp. Allow to cool on the baking sheet before removing carefully with a spatula for serving.
- To serve, dish-up soup 4 bowls with soup and garnish each serving with a parmesan crisp. Enjoy!