My wife’s fave tomato soup
Cuisine: AmericanDifficulty: EasyServings
5
servingsPrep time
10
minutesCooking time
20
minutesThis has become a Friday night tradition in our home! We hope you enjoy it as much as we do.
Ingredients
2 Tbsp (30 mL) salted butter
Small yellow onion, diced
Medium carrot, diced
1 large can (28 ounces) whole tomatoes, with liquid
2 cups (500 mL) vegetable broth
1 cup (250 mL) 35% cream
1/3 cup (80 mL) acini di pepe pasta or orzo; or fideo seco, the short, thin Mexican pasta
Salt and freshly ground pepper
Chopped parsley leaves
Directions
- Warm a large soup pot over medium heat. Melt the butter, then add onion and carrot. Sauté until tender, about 5 minutes. Add the tomatoes and their liquid. Crush with a potato masher or a fork. Add the broth. Using an immersion blender, purée until soup.
- Heat the cream in a small sauce pan until simmering. Whisk into the soup gradually. Do not boil. Add the pasta and heat through until the pasta is tender. Add salt to taste.
- Serve warm with freshly grated pepper and garnish with parsley leaves.