Creamy Tomato Soup

June is our rainy month in Calgary and this year has been no exception thus far. Because of the dreary weather, in combination with the fact that there was no food in the house and no one felt like making a trip to the grocery store, I had to be resourceful and whip something up with what was available. Canned tomatoes = creamy tomato soup. Soup, also very appropriate on a rainy day.

Creamy Tomato Soup

For soup:

– 3 garlic cloves
– 1 tbsp. olive oil
– 1 tbsp. dried herbs de provence
– 3/4 cup white wine
– 28 oz. can whole or diced tomatoes
– 1 cup soy milk
– 1/2 cup vegetable stock
– salt and pepper, to taste

For garnish:

– 1 yellow onion
– 1 yellow bell pepper
– 1/2 cup white wine
– salt and pepper, to taste

– ricotta cheese (for garnish)

I made the garnish first and let it sit off to the side while I made the actual soup itself. Very simple; I threw the onion in a non-stick pan over medium heat, dry, no oil, just a pinch of salt to draw out the moisture. Saute until nicely caramelized. Add the peppers and deglaze with white wine. Season with S&P, that’s it, that’s all. And it doesn’t matter if the mix chills off a bit, you can reheat it right before you are ready to serve.

creamy tomato soup

For the soup itself, it’s just as simple. Rough chop the garlic and cook it over low heat with the oil until light brown and nutty. Add the herbs de provence to release the flavors. Turn up the heat and deglaze with the white wine. Add the canned tomatoes and bring to a boil (if you opted for the whole tomatoes, start to break them up with the back of your stirring utensil of choice during this time, it just makes it easier to blend). Now for the blending. You can add the soy milk and veg stock before or after doing so, it’s totally up to you. Personally I like to add the rest of the liquids as necessary as I go because depending on the consistency of the soup, sometimes you need it all, sometimes you don’t. Sometimes you need to add more. Don’t worry if you add too much and it ends up thinner than you wanted. You can always boil the soup for a bit, reduce the liquid and bring it back to the thickness you want. That was a long description of how to puree a soup. I have faith, I’m sure you are all smart enough to figure it out.

Once you are finito with the blending (I used my immersion blender by the way because I hate cleaning normal blenders), bring the soup back up to temperature, check the seasoning and you are ready to serve. Garnish with the onion/peppers and ricotta cheese (if you omit this the soup is actually vegan) and enjoy! Perfect with some grilled bread to warm you up on rainy days like these.

 

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