Creamy Tomato Soup

Hello again!  It’s been a while since I’ve posted a recipe and I sure have missed ya! It’s finally February!  January always feels like the longest month EVER.. especially when you are coming off all the Holiday craziness.  This year has been no different and this recipe for Creamy Tomato Soup was the perfect thing to warm me up as the weather has been CONSISTENTLY rainy and cloudy. UGHHHHHH.   Apparently the groundhog also just predicted 6 more weeks of winter so better bundle up and read along…

This recipe is so easy to make and really packs a punch when it comes to flavor.  I ate it for days on end as a leftover and also found fun ways to reinvent it: poaching an egg in the soup, using the soup as a sauce for pasta.. the list could go on! It just gets better as time foes on.  Let’s get started!

Creamy Tomato Soup

yield: 6 servings– prep time: 10 minutes – cook time: 20-30 minutes


1/4 cup of extra virgin olive oil

1 sweet onion, diced

2/3 cup diced carrot

6 garlic cloves, smashed

1/2 small can of tomato paste

2 cans fire roasted diced tomato

1 1/2 cup vegetable broth

1/4-1/2 cup of cream or half and half

1 tbsp champagne vinegar (optional but gives a flavor blast)

seasonings: salt, pepper, crushed red pepper & fresh parsley

Step One: Heat olive oil over medium high heat in a pot.  While the oil heats, dice up your onion and carrot. Add to the heated olive oil and then season with salt and pepper.  Cook the onion  & carrot down for a few minutes until the onion is translucent.



Step Two: Smash up the 6 cloves of garlic like shown below and add to the onion & carrot.  Add more salt and pepper.


Step Three: After the garlic cooks for 1-2 minutes add the tomato paste and red pepper flakes and mix in with the vegetables.  Cook until it turns a deep red and gets very fragrant.


Step Four: Add the diced tomatoes and vegetable broth.  Mix all together and reduce the heat on the stove to medium.  Let cook on the stove for up to 20 minutes.  Add salt and pepper to taste.


Step Five: Using an immersion blender  or regular blender, mix the soup until it is smooth.  Mix in as much of the cream/ half and half as you’d like along with chopped parsley.  Another optional add in before you serve is 1 tbsp of champagne vinegar… trust me!  Add salt & pepper to taste.



ENJOY!!! Tag me on Instagram or FB if you make this delicious soup 🙂


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