Creamy Tomato Soup Recipe – a grown-up version of my favorite childhood soup. Shallot, butter, garlic, oregano, red pepper flakes, tomato juice, crushed tomatoes, chicken base, sugar, heavy cream, salt, and pepper. We served the soup with some yummy parmesan croutons and an ooey gooey grilled cheese sandwich. Comfort food at its best!
In a Dutch oven over medium high heat, melt butter. Add shallot and cook until starting to soften. Add garlic. Cook for an additional 30 seconds.
Add remaining ingredients and cook just until it starts to boil. Reduce heat to simmer and cook for 15 minutes.
Serve warm.
Notes:
We topped our bowls with some easy parmesan crisps. To make the parmesan crisps, heat the oven to 400ºF. Arrange fresh shredded parmesan cheese in a circle on a parchment-lined baking pan and bake for 5 minutes. Feel free to sprinkle the crisps with some garlic or Italian seasoning.
Can use chicken broth or vegetable broth.
Variations/Additions:
onions
bell peppers
carrots
fresh tomatoes
canned tomatoes
olive oil
balsamic vinegar
Store leftovers in an airtight container in the refrigerator for 3-4 days.