Looking for easy comfort food the whole family will love? Try this Simple Tomato Soup Recipe!
I’ve always felt that one of the best things about having kids is that they serve as a great excuse for me to eat the way I want to eat without feeling guilty about it.
Homemade macaroni and cheese on Wednesday followed by Cheesy Pull-Apart Bread on Thursday? No problem!
Pancakes for dinner on Friday, followed by French toast on Saturday morning? Totally acceptable.
You’re with me on this, right? Right?
As the saying goes, being a mom changes everything. When you have kids, the holidays are so much sweeter. Even Valentine’s Day, which isn’t necessarily high on my list of holidays, But, my kid loves it.
The excitement builds at school with their special exchange of sweet notes. Then he comes home expecting a spirit of celebration as well. So, each year I try to whip up a Valentine’s dinner that’s special without being too much work.
Simple Comfort Food
The Simple Tomato Soup recipe will surely become a favorite in the family meal rotation. And the Cheese and Herb Pull-Apart Bread is a busy-person’s version of a similar savory delight so popular at the bakery. And the cookies? A little spin on something we like to call the Who Needs a Brownie? A super easy recipe that can be whipped up a few days in advance and then held in the refrigerator until baking time
Wow your family on Valentine’s Day with this simple and warming meal. And if you have big plans for just you and your special someone that evening, save this meal for a night when the family needs a big hug in the form of food.
• This recipe is easily doubled for a larger crowd or for stocking the freezer.
• Look for cans of whole tomatoes that are labeled as BPA free.
What to Serve with this Simple Tomato Soup Recipe
Serve a big bowl of this soup with:
Can I freeze tomato soup?
Yes! Simply ladle the soup in to a freezer-safe container, label it with the date and freeze. To serve, let the container thaw in the fridge while you’re at work during the day (it will not thaw completely but enough that you can slide the frozen mass out of the container) and reheat.
- Heat the olive oil and butter in a nonreactive soup pot over medium heat.
- Add the chopped onion and minced garlic and let cook until golden but nowhere near over-browning.
- Add the 2 cans of tomatoes and the stock.
- Put a lid on the pot and bring to a lively simmer. Let cook, lid on, for 15 minutes.
- Remove the lid of the pot and allow the soup to simmer boldly for 15 more minutes without the lid. This will reduce the soup a bit and intensify the flavors.
- Using an immersion blender or traditional blender, puree the soup until no large pieces of onion or tomato remain.
- Once blended, pour in the half & half (or whole milk) and stir until completely incorporated.
- Return the pot to the heat and bring up to temperature then stir in the salt and pepper.