Amanda’s Cream of Tomato Soup
Almuth shares, “This is my granddaughter Amanda’s favorite soup. She recently graduated from UW and continues to live and work in Madison. When I come for a visit, she loves getting my food, especially this soup.”
Ingredients
2 TB. olive oil
1 small onion, diced
1 1/2 tsp. THYME
1 1/2 tsp. RUTH ANN’S MUSKEGO AVE
1/4 tsp. GRANULATED GARLIC POWDER
1/4 tsp. freshly ground PEPPER (Almuth uses FOUR PEPPERCORN BLEND)
1 1/2 tsp. CHICKEN or VEGETABLE SOUP BASE dissolved in 1 1/2 Cups hot water
1 28-oz. can crushed tomatoes
2 1/2 TB. honey or agave
1/3 Cup milk
4 oz. Neufchâtel cheese
Directions
In a stockpot, heat the olive oil over medium heat. Add the onions and cook until soft, stirring frequently, about 5 minutes. Add the THYME and stir for a minute until fragrant. Add the MUSKEGO AVE, GARLIC, PEPPER, chicken/vegetable broth and tomatoes. Reduce heat to low and simmer for about 1 hour. Add the honey or agave. In a small bowl, stir together the milk and Neufchâtel. Add 3 TB. of the soup. Mix until well combined. Stir into the soup. Blend with an immersion blender or blend in batches in a regular blender or food processor.
Prep. time: 15 minutes
Cooking time: 1 hour 15 minutes
Serves: 4-6