Now that the Olympics are over, I've found myself not knowing what to do during the week! I am definitely in a post-Olympic depression. SO I've settled by watching endless episodes of The Real Housewives of Beverly Hills. Pat hates watching with me but I've decided that he's secretly invested in it because he told me yesterday that he likes Lisa Rinna but thinks everyone else is crazy. That means he has formed an opinion and wants to continue watching. LOL.
Not related to RHOBH, I made this creamy tomato soup the other week and it was divine. When I was younger I had an aversion to tomato soup, because I used to think of it as the very smooth, canned variety. When I started trying it out at restaurants it became my go-to soup and I fell in love with it. This Creamy Tomato Soup is SO easy to make - just a couple of ingredients - and it's so hearty and delicious. It's perfect for a weeknight meal.
Creamy Tomato Soup
(makes 4-6 servings)
- 2 14 oz. cans of diced tomatoes
- 1 1/2 cup chicken broth
- 1 tbsp crushed garlic
- 1 tbsp olive oil
- 1/2 small onion, diced
- 1 tsp kosher salt
- 1/8 tsp smoked paprika
- 1 bay leaf
- 1 tsp. dried basil
- 1/8 tsp cayenne peppet
- 1 cup whole milk
In a large, heavy-bottomed pot, add in olive oil, garlic, and onion and cook until soft and translucent over medium heat. Add in diced tomatoes and all spices and continue stirring until bubbling.
Once everything is simmering, add in chicken broth and continue cooking, stirring occasionally. Turn off the heat and let sit for 15 minutes.
Transfer the mixture into a blender (I use a Vitamix but another brand, or an immersion blender works just fine!) and blend on low until smooth but some texture remains. Transfer back into the heavy bottom pot and turn the heat on low. Add in the whole milk and stir until fully mixed. Serve hot. I like grilled cheese or potato chips on the side!