Comfort Food For Lunch: Creamy Tomato Soup with Cheddar-Garlic Biscuits

Nothing says “comfort food” more than tomato soup and biscuits on a cold winter day.  Sure, Cambell’s Tomato soup is good, but there is nothing like a hot, steamy bowl of homemade, creamy tomato soup.

The original recipe can be found here.  The recipe below is very similar with a few minor changes made to the recipe to make it more to my family’s liking and how I imagine tomato soup should taste like.

Creamy Tomato Soup

 

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Nothing says "comfort food" more than tomato soup. This recipe is just that!

Author: Parsnips and Parsimony

Recipe type: Soup

Ingredients

• 2 Tbsp butter
• 1 large white onion, finely chopped
• 1 clove of garlic, minced
• 2 Tbsp all-purpose flour (I used whole wheat)
• 3 cups chicken broth (I used Watkins)
• 1 can (28oz) diced, crushed or whole tomatoes
• 1 Tbsp sugar
• ¾ tsp thyme leaves
• salt and pepper to taste
• 1 cup heavy cream

Instructions

1. In a large dutch oven, heat the oil and butter over medium heat until the butter melts.
2. Add onion and garlic and cook, stirring occasionally, until soft but not brown, about 8 minutes.
3. Add flour to onions and garlic. Stir to coat.
4. Add broth, tomatoes, sugar, thyme and salt and pepper.
5. Blend everything together using an immersion blender until smooth.
6. Bring everything to a simmer. Reduce heat to low. Cover and simmer for 40 minutes.
7. Add heavy cream. Heat until hot. Serve with crusty bread or Cheddar-Garlic biscuits.

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