Now that fall is underway, I will take any excuse to make my warm fall favorite feel-good foods! One of my childhood favorites was Fresh Tomato Soup paired with Parmesan Croutons or a classic Grilled Cheese. My daughters will not eat tomatoes ever; they will go as far as to scrape the juice off their burgers but all of them enjoy this recipe. I hope y’all can sneak some veggies in your kids food like I do, enjoy!
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium sweet onion, medium chop
- Kosher salt, to preference
- 2 medium garlic cloves, minced
- 1 1/2 pounds tomatoes—peeled, seeded and chopped, with juices
- 2 cups low-sodium chicken broth
- 1/3 cup heavy cream
- Freshly ground black pepper, to preference
- Place a medium saucepan over medium-low heat and add the oil and butter. When the butter melts, add the onion and a big pinch of salt. Cook, stirring occasionally, until the onion is completely soft, about 15 minutes. Add the garlic and cook for 5 minutes more, stirring occasionally.
- Increase the heat to medium and add the tomatoes and their juices to the pan. Roughly crush the tomatoes and cook until they’re hot and beginning to soften, about 10 minutes. Add the broth and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall apart, about 15 minutes
- Remove the soup from the heat and cool slightly. Purée the soup directly in the saucepan using an immersion blender, or use a countertop blender, carefully puréeing the soup until smooth. Return the soup to the burner over low heat and stir in the cream. Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed.
- Serve in warmed bowls, as is or topped with the garnishes of your choice. I prefer to top my off with a bit of Parmesan cheese and basil leaves.
- Enjoy the deliciously simple meal you have prepared in this beautiful fall season!