Creamy Tomato Soup Pioneer Woman
Tomato soup is the ultimate comfort food on a cold and chilly day. And if you’re looking for a delicious recipe to try, you might want to check out Pioneer Woman’s Creamy Sherried Tomato Soup. This recipe combines the richness of cream with the tanginess of tomatoes, creating a well-balanced and flavorful dish that is sure to leave you wanting for more. Here’s how you can make it:
Ingredients:
- 1 can (28 oz.) whole peeled tomatoes
- 1/2 cup butter
- 1 large onion, diced
- 1/2 cup cooking sherry
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- Kosher salt and freshly ground black pepper to taste
To start, drain the whole peeled tomatoes and reserve the juices. In a large pot, melt the butter over medium-high heat. Add the diced onions and cook until soft and translucent, about 7-8 minutes. Pour in the cooking sherry and stir to deglaze the pot.
Add the whole peeled tomatoes, reserved juices, and chicken broth. Bring to a boil, then reduce the heat and simmer for about 30 minutes, uncovered. Using an immersion blender or a regular blender, blend the soup until smooth. Return the soup to the pot and stir in the heavy cream and fresh parsley. Season with salt and pepper to taste.
You can serve the soup hot, with a piece of crusty bread or grilled cheese on the side. Or, you can also serve it cold, with a dollop of sour cream and some chives. Either way, this creamy sherried tomato soup is bound to warm you up from the inside out.
Cooking Tips:
- If you don't have cooking sherry, you can also use white wine or red wine vinegar as a substitute.
- If you prefer a chunky soup, you can skip blending the soup and just crush the tomatoes with a wooden spoon or a potato masher.
- To make the soup vegetarian-friendly, you can use vegetable broth instead of chicken broth and substitute the butter with olive oil or coconut oil.
If you're up for a more adventurous variation of tomato soup, you might want to try Veloute de Tomates Pommes de Terre Carottes Cookeo, a French-inspired recipe that features a creamy and comforting blend of tomatoes, potatoes, and carrots. Here's how you can make it:
Ingredients:
- 1 lb. (450 g) ripe tomatoes, chopped
- 2 large potatoes, peeled and chopped
- 2 large carrots, peeled and chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/4 cup heavy cream
- 2 tbsp. olive oil or butter
- 1/4 cup chopped fresh basil or parsley
- Kosher salt and freshly ground black pepper to taste
In a pressure cooker or an instant pot, heat the olive oil or butter over medium-high heat. Add the diced onion and minced garlic and cook until soft and fragrant, about 3-4 minutes. Add the chopped tomatoes, potatoes, and carrots, and stir to combine.
Pour in the chicken or vegetable broth and season with salt and pepper to taste. Close the lid and cook on high pressure for about 15 minutes. Carefully release the pressure and open the lid. Using an immersion blender or a regular blender, blend the soup until smooth.
Return the soup to the pot and stir in the heavy cream and fresh herbs. Serve hot, with a drizzle of olive oil and some croutons on the top.
Cooking Tips:
- If you don't have a pressure cooker or an instant pot, you can also cook the soup in a regular pot or Dutch oven over medium-low heat for about 45 minutes to 1 hour, until the vegetables are soft.
- If you prefer a spicier soup, you can add some red pepper flakes or cayenne pepper to the soup.
- To make the soup vegan, you can omit the heavy cream and use coconut milk or cashew cream instead.
Whether you prefer the rich and creamy Pioneer Woman's Creamy Sherried Tomato Soup or the hearty and healthy Veloute de Tomates Pommes de Terre Carottes Cookeo, these two tomato soup recipes are sure to satisfy your cravings and warm you up during the colder months. So gather your ingredients and get cooking!
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