The cold weather is finally here and I am more than ecstatic to break out my peacoat, my boots, and most importantly my soup pot! I look forward to soup season and sweaters in the way that normal people look to summer vacations, and beach getaways. I simply adore the way curling up under a blanket feels when the world around you is frozen. The way the cold kisses noses and makes them red. And the way that a warm cup of anything never achieves its full potential until it is consumed in an icy environment!
Whenever I need an escape from the winter chill, a sense of nostalgia, or something to warm my insides, my mind goes directly to hot creamy tomato soup. I've been making this recipe for the last 5 years and my taste buds still delight over the first bite every time. This recipe is quick and simple and 100 times better than anything that will ever come out of a can. Andy Warhol would agree.
In celebration of the start of Soup Season, here's a twist on the Campbell's classic- sure to warm even the most chill-worthy day.
Creamy Tomato Soup
- 4 Tbsp Unsalted Butter
- 2 Celery Stalks, diced with leaves
- 3/4 cup Shallots, diced
- 2 Garlic Cloves, minced
- 1/2 cup All-Purpose Flour
- 1 28oz Can Diced Tomatoes, plus juice
- 2 cups Chicken Stock, canned or homemade recipe here
- 2 cups Half-and-Half
- 1 tsp Marjoram, freshly chopped
- 1/2 tsp Thyme, fresh or dried
- Salt and Freshly Cracked Black Pepper
*Sprinkle the flour over the celery mix, coating the vegetables entirely. Pour in the tomatoes and their juices, the half-and-half, the chicken stock, the marjoram, and the thyme. Stir well and increase the heat to high. Bring to a 30 second boil and then reduce the heat to medium-low and simmer. Allow to simmer and thicken for 30-35 minutes, stirring occasionally.
To Serve: Salt and Pepper to taste and ladle into bowls. Top with a sprig of thyme and pair with hot out-of-the-oven Three-Cheese Crostinis.
Three Cheese Crostinis
- 1/2 loaf of Artisan Baked Bread (I use a Garlic & Rosemary Loaf from Costco.)
- 1/2 cup Parmesan Cheese, freshly grated
- 1/2 cup Gruyere Cheese, freshly grated
- 1/2 cup Smoked Gouda, freshly grated
- Italian Seasoning
*Slice the bread into long, thin pieces. Sprinkle with the cheeses, adding the parmesan last. Top with a shake of paprika and a dash of italian seasoning.
*Spread the slices onto a foil lined baking sheet, place in the oven and broil on high until cheese has melted and the bread has browned, about 2 minutes. Broil longer if bread is not yet crispy and golden.
To Serve: Carefully remove crostinis from the oven and serve hot alongside a steaming bowl of creamy tomato soup.
You can really use any three of your favorite cheeses for this recipe. I like to switch it up with various cow's milk swiss cheeses and sharp cheddars. Also, play with the bread; a ciabatta or focaccia crisp up nicely as well.
With winter approaching and the cold weather rolling in, this recipe is sure to come in handy; so break out your warm fuzzy socks, your down blankets, and your firewood, then take the heat to the next level and warm your soul with a piping hot bowl of creamy tomato soup!