Creamy Tomato Soup

Good Afternoon! I know spring is upon us but I've been wanting to make a good, homemade tomato soup for months now! I love going to Panera and ordering their chunky, flavorful tomato soup with asiago croutons. Yum! It's definitely been warmer here in West Lafayette but the rain showers and dreary days have had me craving a warm soup come lunchtime. So, here's my first attempt at a copycat of Panera's tomato soup. Let me know what you think!

CREAMY TOMATO SOUP

What you need for the soup:
2 tablespoons of olive oil
3 cloves of garlic, crushed
1 yellow onion, chopped
2-28oz cans of peeled, whole tomatoes
1.5 cup chicken stock (or vegetable to keep the recipe vegetarian)
3 tablespoons of sugar
1/4 cup whipping cream (you can use half and half if you don't have heavy cream)
1 teaspoon cayenne pepper (I would use more next time because I like it to have a kick and this wasn't very spicy)
8 basil leaves, roughly chopped
1/4 teaspoon dried oregano
Salt and pepper to taste
2 cups cooked pasta (I used rotini noodle)

To make the soup:
1. In a heavy saucepan, heat olive oil over medium-high heat. Add garlic and sautee for about a minute; then add your onion. Cook until translucent, about 10 minutes.

2. Add your tomatoes- including the juice, chicken stock and sugar. Bring to a low boil, then continue to cook on low (uncovered) for about 15 minutes. 
3. Add the whipping cream, basil, oregano and cayenne pepper. (Sorry, forgot to take a picture here!)
4. Carefully transfer the mixture to a blender, about half at a time, and puree until smooth. (If you have an immersion blender that's much easier and I'm jealous!!) 

5. Transfer pureed soup back to the pot and add your pasta. Cook on low for about another 5-10 minutes. 

 

Already packed up to take to work for the week!

6. Serve immediately with bread or a grilled cheese (yum!!) or store in airtight containers in the fridge for up to a week. You could also freeze some if you like for up to 3 months!

ENJOY!