Creamy Tomato Soup (for two)

 

  

I have been craving tomato soup and a grilled cheese all week. Normally I would use my own recipe, but I found a recipe for soup that I wanted to try the other day. It looked fairly simple to make and made only one to two servings.

Plus, it had a lot of great reviews.  So, I made it.  Sadly, I ended up throwing it away.  I hate it when that happens.

It was not silky in the least and quite granular (even before I added the cream). I tried pushing it through a sieve to smooth it out a bit, but to no avail. It was also sadly lacking in flavor. I should have just stuck with one of my own recipes.

I was still craving tomato soup today and so that is what I did, I went to one of my own recipes and downsized it to make only two servings. You can find the original recipe here.  

 

I do like trying new recipes from time to time, and I always give credit where credit is due, but there is no way I could share with you the recipe I used. I wouldn't want you to waste your ingredients as well. I found myself sitting here scratching my head in wonder at why so many people liked that other recipe.

Mind you, taste is a very individual thing.  One man's meat is another man's poison they say.  

 

The original recipe for the soup I am sharing with you today comes from a book I had entitled, "Comfort Food, wholesome recipes that take you back home" great recipes from Mother's Bistro & Bar. It was one that my boss had in her collection, and I found myself buying a copy to have at home.

I left it in the UK when I came back to Canada and have not been able to replace it.

 

WHAT YOU NEED TO MAKE CREAMY TOMATO SOUP FOR TWO

Simple everyday ingredients. I don't do complicated if I can help it.

• 1/4 cup (60g) butter, divided
• 1 medium onion, peeled and chopped
• 1 1/2 ribs celery, trimmed and coarsely chopped
• 1/2 bay leaf
• 1 small sprig fresh thyme
• 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
• 1 1/2 TBS tomato puree (tomato paste)
• 3 TBS plain all-purpose flour
• 1 cup (240ml) half and half (single cream)
• 1 cup (240ml) milk
• 1/3 cup (80ml) heavy cream (double cream)
• salt and freshly ground black pepper to taste

 

I tend to buy the 14-ounce tins of Hunts Heirloom chopped tomatoes these days. I was buying larger tins, but I just can't get them all used. I ended up with too many containers of tomatoes in the freezer. So now I buy the smaller tin, which most times costs as much as the larger tin, but at least there is no waste.

Tomato paste is what is known as concentrated tomato puree in the UK. Usually found in a squeeze tube. I am a fan of the squeeze tube and was quite pleased to find some here in Canada.

If you can't find half and half cream, feel free to use undiluted evaporated milk. (Not sweetened condensed.)  Whipping cream works well as double cream.

If you haven't got fresh thyme, use dried thyme.  A hefty pinch will do it. About 1/4 tsp. 

I think one of the reasons this soup is so nice is that there is no water or stock in it.  Also, you thicken it with a cooked creamy mixture.  

It is a bit more involved than the other recipe I tried, but at the end of the day, it is well worth all of the extra effort.

 

HOW TO MAKE CREAMY TOMATO SOUP FOR TWO

It does look a bit involved, but trust me, it's really quite simple to make. You know you're worth it! 

Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.

Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.

Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.

 

Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.

Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.

Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.

Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.

 

Of course the best thing to enjoy with tomato soup is a grilled cheese sandwich. I have been making mine in the air fryer of late. I really like the way they turn out.  Nice and crispy, not soggy in the least.

To make a quick and easy air fryer grilled cheese, take two thick slices of your favorite bread and butter each slice on the outside with softened butter. 

Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.

 

I was very pleased with how this tasted, downsized. I knew that I loved it in its full rendition, but now I can say with authority that I also love it half sized.

It's a really delicious soup. Rich and tasty, with a lovely consistency. I am sure you are going to love it. I will stand behind this 100%. 

If you are looking for a rich, full bodied tomato soup with a beautiful consistency, look no further.

Some other soups you might enjoy are: (Ask me if you want to reduce the amounts. I will be more than happy to help.)

STONE SOUP 

Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!  

HAM & WHITE BEAN SOUP   

A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious. This is gorgeous ladled into heated bowls and served hot with some crusty bread.

Yield: 2

Author: Marie Rayner

Creamy Tomato Soup (for two)

Cook time: 1 HourTotal time: 1 Hour

This rich and delicious soup makes a fabulous lunch or light supper, especially when paired with a grilled cheese sandwich! (See notes for how to make an air fryer grilled cheese.)

Ingredients

• 1/4 cup (60g) butter, divided
• 1 medium onion, peeled and chopped
• 1 1/2 ribs celery, trimmed and coarsely chopped
• 1/2 bay leaf
• 1 small sprig fresh thyme
• 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
• 1 1/2 TBS tomato puree (tomato paste)
• 3 TBS plain all-purpose flour
• 1 cup (240ml) half and half (single cream)
• 1 cup (240ml) milk
• 1/3 cup (80ml) heavy cream (double cream)
• salt and freshly ground black pepper to taste

Instructions

1. Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
2. Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
3. Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
4. Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
5. Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
6. Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
7. Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.

Notes

To make a quick and easy air fryer grilled cheese, take two thick slices of your favorite bread and butter each slice on the outside with softened butter. Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.

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