We had a week of awful freezing, gray weather. I really hate to complain about the weather, but it can get pretty difficult where we live. Bill and I both are very strongly affected by the weather, and when you get a stretch of days that makes it hard to leave the house, it takes a toll. We were both miserable until the weather turned, and it warmed up. Just seeing the snow melting was enough to improve my mood!
During the bitterly cold days, we were craving soup. We decided to try out a new recipe for creamy tomato soup. Over Christmas, Bill’s parents had bought creamy tomato soup, and it smelled absolutely amazing. Unfortunately we could not eat it, because it contained flour, but that was definitely the inspiration for this recipe.
This recipe is adapted from Ina Garten’s Cream of Fresh Tomato Soup, which can easily be made dairy free by substituting 1/2 cup of coconut cream plus 1 teaspoon of nutritional yeast for the heavy cream. If you tolerate dairy, then using real heavy cream is the best option for this recipe.
I also HIGHLY recommend enjoying this soup with grilled cheese. If you tolerate gluten-free grains, then just grab your choice of gluten-free bread, and add a mild cheddar. We like using Kerrygold cheddar. If you want to keep things grain-free, then definitely check out Jennifer Robin’s Legit Bread!
I hope you guys enjoy this recipe, and it helps warm you up on these cold, cold days.
- 1/4 cup 1/4 cup 1/4 cup Shallot, diced
- 1 Tbsp 1 Tbsp 1 Tbsp Garlic, pressed
- 2 Tbsp 2 Tbsp 2 Tbsp Extra Virgin Olive Oil
- 1.5 cups 1.5 cups 1.5 cups Carrots, chopped
- 4 lb 4 lb 4 lb Tomato, chopped
- 3 sprigs 3 sprigs 3 sprigs fresh Thyme
- 1 whole 1 whole 1 whole Bay Leaf
- 3 cups 3 cups 3 cups Chicken Bone Broth
- Salt and Pepper, to taste
- 3/4 cup 3/4 cup 3/4 cup Organic Heavy Whipping Cream, see notes for substitution suggestion
- Saute the shallot and garlic in the olive oil over medium-low heat, until fragrant.
- Add the chopped carrot, and saute for 2 minutes.
- Add the chopped tomatoes, and allow to cook for about 3 minutes, stirring often.
- Add the thyme leaves, bay leaf, and bone broth to the pot, and stir to combine.
- Season with some salt and pepper.
- Bring the soup to a boil over medium heat, and then turn down to low, cover the pot with a lid and simmer for 45 minutes.
- After 45 minutes, remove the bay leaf from the soup, and add the cream.
- Using an immersion blender, blend the soup until smooth.
- Strain the soup through a fine mesh strainer, and then add the strained soup back into the pot, and warm until serving.
If you cannot tolerate dairy, substitute 1/2 cup of coconut cream plus 1 tsp of nutritional yeast for the heavy cream. Warm the cream and the nutritional yeast in a small sauce pan on the stove, and add to the recipe when the cream is called for.