Creamy Tomato Soup

When the mercury drops soup and bisque make their way to the dinner table. With the winter storm keeping temperatures in the 30s for the last few days, I decided we needed thick creamy Tomato Bisque, the old family favorite. This soup never fails to provide comfort on a cold or rainy day. We all love the strong garlic flavor in the soup. Serve it with a savory scone or bread.

I was surprised to find that I did not have a tomato soup in the blog especially as this is one of our favorites. This soup has a rich creamy texture and a lovely orange color. I used to make it with canned plum tomatoes for their delicious citrus flavor until I found organic tomatoes that provide the same taste. The regular grocery store tomatoes taste very bland.

I used almond milk in my recipe. You can skip the milk and the soup will taste just as delicious.

You will need
1 tbsp. olive oil
1/2 onion, chopped
2 pods garlic, minced
3 large Plum Tomatoes, diced
1 tbsp sugar
1 tsp. salt
1 tsp. paprika
1 1/2 tbsp. almond milk

Heat oil in a pan and add the chopped onions. Saute for a few minutes until they are cooked. Add the minced garlic and saute for a few minutes. In the meantime chop the tomatoes and them to the pan. Add the sugar, salt and paprika. Simmer for about 10-15 minutes until the tomatoes are cooked and thickened. Take off heat and blend to a puree. Return to the pan and simmer for about 3-4 minutes. Turn down the heat and add the cream. Turn off the heat after another minute. Optionally garnish with cream.

Serve hot with bread or savory scones. Enjoy!