Tomato Soup

As always, I ask everyone in the morning what they want for dinner.  Generally I get the "whatever" but today Emily perked up,  "you promised you would make tomato soup".

So, I did and it really came out good.  Lucky I made enough because we ended up with a couple of extra kids this evening.  On the side I served sour dough cheddar cheese sandwiches made on my new panini maker.  Love that new toy! 

Tomato Soup – serves 8

  1. 2 spanish onions chopped
  2. 2 carrots peeled and chopped
  3. 8 cups canned tomatoes – whole in their own juice
  4. 1 t. cumin
  5. 3 T. sugar
  6. 1 c. cream

Take a large soup pot and add a little bit of olive oil and saute the onions about one minute and then add the carrots.  Saute them until soft.  I actually put the lid on and turned the heat down to med/low to really soften them up.  Then add the cumin and stir for about a minute.  Then add the sugar and stir for about a minute.  Then add the tomatoes, bring to a boil, add salt and pepper for taste and return to simmer.  Simmer for about 10 minutes during this time you can break up the tomatoes with a wooden spoon. 

I used a hand held blender and literally stuck it in the pot and pureed the soup.  You could also put in a blender in portions and puree too.  I highly recommend buying the hand held blender.  It does the trick with no mess and is a good investment.

Once the soup was pureed (not completely but it was enough) I poured in one cup of cream and mixed it in.  It really tops off the soup. 

Serve this with some grilled cheese sandwiches on the side and you have a great winter meal.