“This recipe is perfect for a quick weeknight meal. My kids request it at least once a week because they love it so much!”
Nana’s Cream of Tomato Soup is a comforting and flavorful dish, perfect for a cozy meal. This recipe combines the sweetness of tomatoes with rich cream and aromatic spices, creating a delightful and hearty soup. The addition of pasta makes it even more satisfying.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Yellow onion, diced | 1 |
| Peeled tomatoes, drained | 1 (28 oz) can |
| Sugar | 1 tablespoon |
| Paprika | 2 teaspoons |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Italian seasoning | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Red pepper flakes | Pinch |
| Butter | 3 tablespoons |
| Flour | 1/4 cup |
| Crushed tomatoes | 1 (28 oz) can |
| Water | 1 cup |
| Orecchiette pasta, cooked al dente | 1 ½ cups |
| Heavy cream | 1 cup |
| Salt and pepper | To taste |
Instructions:
- Sauté the onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, or until softened.
- Add tomatoes and spices: Add the drained peeled tomatoes, sugar, paprika, salt, black pepper, Italian seasoning, garlic powder, and red pepper flakes. Cook for 3-4 minutes, or until the tomatoes begin to break down.
- Create a roux: Add the butter to the pot and cook until melted. Sprinkle the flour over the mixture, stirring constantly, and cook for one minute as it thickens.
- Add crushed tomatoes and water: Slowly pour in the crushed tomatoes and water. Bring the mixture to a simmer and cook for 10-12 minutes.
- Add pasta and cream: Stir in the cooked orecchiette pasta and heavy cream. Cook for 1-2 more minutes, or until heated through.
- Season and serve: Add more salt and pepper to taste. Serve hot.
