We’ve been having chilly days here and even colder nights in Michigan, parts have even seen frost, and it puts me in the mood for my homemade creamy tomato soup. I’ve tried several recipes over the years but I have one secret ingredient that I feel makes this the best thick, and creamy soup recipe you’ll find and here’s a bonus it’s super easy to make. You can use fresh tomatoes or canned and both ways is delicious. I happen to have fresh in my garden right now so I’m going to use them. I even freeze the base to this recipe and pull it out of the freezer when snow flies and pretend it’s late summer and tomato season.
We have a local pub Schuler’s and they make a fresh tomato basil soup that’s the best I’ve ever had and this recipe is as close to that as I can come. I actually crave their tomato soup even when the weather’s not cold. Since they’re not giving out their secret recipe I had to invent my own and we had it for dinner last night along with a grilled cheese sandwich made from 3 cheeses. Yummy! and comforting.
- 1 medium to large diced sweet onion
- 3 tsp olive oil
- 28 oz can crushed tomatoes or garden fresh
- 2 tsp basil
- 1 tsp sugar
- 8 oz cream cheese
- 1/2 C heavy cream
- salt and pepper to taste
- Asiago cheese for garnish
- In a stock pot saute onions till tender in olive oil. Add tomatoes, basil, sugar, salt and pepper. Heat through on low. With a stick blender puree any tomato chunks (if using fresh) and onion. Add cream cheese to the pot, heat until melted and puree again. Add heavy cream and whisk. Remove from heat. Add shredded Asiago cheese to top as garnish. Serve
- You can add 1 cup chicken broth if you like a thinner soup consistency.