Cream of Tomato Soup
This simple tomato soup is warm and comforting, easy to make, and the hint of vanilla balances the acidity of the tomatoes perfectly! This is particularly good with a bolder, more tangy vanilla variety that can bridge the gap between sweet and savory items, like Indonesian vanilla beans.
- 30 ounces canned, diced tomatoes
- 1 medium yellow or sweet onion, or half a large onion, diced
- 1 8-oz can tomato sauce
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon chicken or vegetable soup base, or 1 teaspoon chicken or vegetable bouillon
- 1 tablespoon Italian Seasoning
- ½ teaspoon celery seed
- 2 tablespoons molasses OR maple syrup
- 1 tablespoon vanilla paste OR 1 teaspoon vanilla extract with an additional tablespoon of molasses
- 1 or 2 bay leaves
- optional: 5-7 saffron threads
- 1/2-1 whole 6-oz can tomato paste, depending on how thick you like your soup
- 1 can evaporated milk or 1 cup heavy whipping cream (optional)
Place all ingredients except the evaporated milk/cream in a slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours. You can also simmer this on the stovetop on low for 1-2 hours, just stir frequently so it doesn't burn. When done, and shortly before service, add the evaporated milk and transfer the soup to a blender and slowly bring the speed up to blend it to a puree. Work in small batches to prevent overfilling the blender. Or, you can use an immersion blender. This soup is fantastic with a grilled cheese sandwich or fresh bread, crackers, Caesar salad, maybe some deviled eggs or a big piece of cornbread! For a hearty variation, add some fresh cooked macaroni and air-fried tofu or grilled chicken. Other vegetables can be added to the soup as it cooks, such as carrots, celery, beets, parsnips, or spinach.