Nothing says comfort food for lunch like Campbells’ Cream of Tomato Soup. It is such a tradition in our family that we can’t think of grilled cheese sandwiches without thinking of a hot mug of tomato soup.
Sometimes, however, I like to make my own version. It’s not replacing Campbells’ tomato soup; it’s something different altogether. It takes a little bit of time, but is certainly not complicated. If you start it an hour before you want to serve it, that’s enough.
Cream of Tomato Soup
2 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
2-3 garlic cloves, minced
2 T. olive oil
1 c. dry white wine
28 oz can diced or crushed tomatoes
8 oz can tomato sauce
3-4 c. water (sometimes I use part chicken broth if I have any at hand)
1 c. heavy cream (I used low-fat skimmed milk instead, but you can use evaporated milk)
1 c. sour cream (I used light sour cream)
Cook the carrots, celery and garlic in hot oil in a heavy bottomed sauce pan large enough to hold all the soup ingredients. Add the wine and boil for 3 minutes.
Add the tomatoes and tomato sauce, oregano and 1 cup of the water. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, for 20 minutes. Remove from heat.
Whisk in the heavy cream (or evaporated milk) and the sour cream. Cool for 10 minutes. Puree in batches in a blender or puree with an immersion blender. Thin to the desired consistency with water.
Season with salt and pepper. Reheat on low heat, stirring often, but do not boil. Serve with croutons.
Now make some fancy grilled cheese sandwiches, brie on good bakery or homemade bread. Num.