We’ve been thoroughly enjoying the recent addition of new creamy tomato soup to Bertucci’s menu…and Panera’s creamy tomato soup gets an honorable mention… so on Sunday morning, I was inspired to treat the family to a steaming bowl of my take on a recipe for creamy tomato soup from “Woman’s World” magazine.
The recipe called for two 28-ounce cans of whole tomatoes, chopped. I opted not to chop. I also decided to use our wok instead of a pot. Sautéing the onions and Italian seasoning in olive oil was quick and easy, and since our wok is big enough to hold the rest of the ingredients, it was the perfect choice.
Once the soup finished simmering, we topped its rich goodness with Parmesan cheese and honey butter croutons. This was the perfect lunch for a chilly Sunday – creamy, hearty and mmmm mmmm good.
It was such a hit, I plan to make it again. Soon. Next time I may add browned lean ground beef and elbow macaroni…or rice…or maybe some mixed vegetables…oh the possibilities!
Do you have a favorite soup you enjoy making?
Drop me a line in the comments below. I’d love to hear from you.
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