Fall Vibes – Creamy Tomato Soup
Start soup season off the right way with this classic! Good tomatoes, fresh basil, undertones of heat, heavy cream, and grana padano. Perfectly paired with a grilled cheese sammie y'all!
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
18
Serves: 3 - 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, + garnish
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 4 cloves4 cloves4 cloves Garlic, crushed
- 1 tsp1 tsp1 tsp Red Pepper Flakes, + garnish
- 1 whole1 whole1 whole Yellow Onion, chopped
- 1 whole1 whole1 whole Bell Pepper, not green, chopped
- 1 whole1 whole1 whole Carrots, peeled & chopped
- 2 tsp2 tsp2 tsp Roasted Garlic and Red Pepper Seasoning - Club House
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 0.666 cup0.666 cup0.666 cup White Wine, I used a local Ontario Pinot Grigio
- 796 ml796 ml796 ml San Marzano Peeled Tomatoes, Canned
- 900 ml900 ml900 ml Vegetable Broth
- 0.25 cup0.25 cup0.25 cup Basil, Fresh, + garnish
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt, More to Taste / As You're Cooking
- 1 tsp1 tsp1 tsp Granulated White Sugar
- 0.5 cup0.5 cup0.5 cup Heavy Whipping Cream, room temp
- 0.5 cup0.5 cup0.5 cup Grana Padano Cheese, finely shredded + garnish
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Using either a large pot, or large, deep skillet (not cast iron), begin heating the EVOO, butter, garlic, and pepper flakes on just about medium heat. Once heated, stir and let the cloves sizzle for about a minute. Next, add the onion, carrot, bell pepper, 1 tsp. Clubhouse seasoning, and a good pinch of both salt & pepper. Stir and let those veggies cook for 10 + minutes, stirring as needed until softened. I let my veggies get a bit charred which wasn't intentional, but ended up adding some extra flavour in place of roasting. That's just me lol. Reduce your heat if needed / desired.
- Stir in the tomato paste and continue to cook another 2 minutes. Pour in the wine & a good pinch of salt & pepper, scrape the bottom of the skillet to loosen up any flavour bits, and let that simmer for a few minutes until reduced by about 2/3. Now, pour in the tomatoes, use some of the broth to rinse out the can and pour that in along with the vegetable broth. Bring the soup to a boil and once boiled, add the fresh basil & stir in the remaining tsp. Clubhouse seasoning, 1/2 Tsp. salt, sugar, and a few more grinds of cracked pepper.
- Reduce to a simmer and simmer your soup uncovered for 30 minutes. Transfer the soup to your Vitamix blender (or another vortex blender that can safely blend hot liquids) and add the cream. Use the soup setting and blend for half the time, stopping it after the soup comes together. Return your soup to the skillet and stir in the grana padano. Taste and adjust the salt if needed / desired.
- Serve your bowls garnished with a drizzle of good EVOO, some pepper flakes, finely shredded grana, and basil leaves. I served mine up with grilled cheese sammies that I cut into strips for dunking. ENJOY!
- Remaining soup can be refrigerated in an airtight container for 4 - 5 days.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 592 |
| Fat: | 44 g |
| Carbohydrates: | 40 g |
| Protein: | 25 g |
| Cholesterol: | 112 g |
| Sodium: | 2135 mg |
| Fiber: | 2 g |
| Sugars: | 20 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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