And Good News: Robust Tomato Soup. As I write this, it is a balmy 7 degrees, and when we experience these January temperatures in Iowa, I just have to make soup. And this robust tomato soup is a super flavorful, family favorite. This soup: comforting and creamy, welcoming and warm. I make it a lot on cold winter evenings or Sunday lunchtimes after church. Served with a simple salad and some bread, it’s a perfect winter meal. (If you’re looking for the simplest, most delicious bread, try this bucket bread recipe.)
Most of the ingredients for this recipe are just simple pantry items. But two decadent ingredients make it so extra delicious: heavy cream and red cooking wine. Be sure not to skip these; they really do make it so wonderful. The depth of flavor with blow you away!
- 1 medium onion, diced (dried minced onion or onion powder also work well)
- 4 T butter
- (2) 14.5 ounce cans crushed tomatoes
- 1 46 ounce can tomato juice
- 3 T sugar (stevia also works well)
- 2 T chicken bouillon
- Freshly ground black pepper
- 1 C red cooking wine
- 1½ C heavy cream
- 2 T chopped flat-leaf parsley (dried works well)
- Melt butter in a large pot or Dutch oven, over medium heat.
- Add the onion and cook until translucent, about 3 minutes.
- Add the tomatoes, tomato juice, sugar, chicken bouillon, and fresh ground pepper (to taste).
- Increase the heat to medium-high and bring the soup almost to a boil. Then turn heat off.
- Add the red cooking wine and heavy cream and stir to combine.
- (At this point, I blend everything together using my immersion blender. A regular blender could also be used- just be SUPER careful ladling it in. Skip this step if you're family doesn't mind onion and tomato chunks like mine does.)
- Sprinkle with a little parsley and a little more black pepper (if desired) to serve.