Creamy Tomato Soup
Updated: Oct 26, 2021
I knew that blogging daily would be difficult once I got back to work and I was right. 😔
Don’t get me wrong – I love my work. I feel lucky knowing that every day I wake up and I’m excited to start my day. It’s not always peachy, I’ll admit, but most of the time it is. But sometimes I just feel like I don’t have time to do everything I want to do. Blogging included.
I love blogging. Not in hopes of being popular and becoming the next best thing. I do this for me, kinda like keeping a diary, and maybe someday for my daughter to enjoy reading. It’s really personal and not a lot of my close friends know about this. If ever there are readers that enjoy my blog, then that’s just the cherry on top for me. In fact, I’m just being me. The words I type are the same ones running through my head and the photos are not taken professionally, but just with my trusty smartphone camera.
Anyways, I see that the photos of the dishes that I’ve been cooking lately are slowly accumulating in a desktop folder. I know that I’ll have to filter them; I won’t have the time to document everything.
In the past two weeks, I’ve made Creamy Tomato Soup 3 times already and so I thought I would blog about that for 3 reasons. First, it’s the perfect timing. It’s getting colder outside and tomatoes are still pretty good in this late summer period. Second, it’s super easy to make and not too long to cook. And third, it’s pretty damn good.
Creamy Tomato Soup
Ingredients (good for 2-4 persons):
10 red tomatoes
1 tablespoon olive oil
1/2 white onion, diced
First, prepare the tomatoes. I like to give them a quick rinse under cold water then I remove the stem.
Second, turn them over and with a knife make an X on them. This will help you in peeling the skin. –> Cooking Hack #1
In a big pan, boil water. When the water is boiling, transfer the tomatoes in the pan. Cook for 30 seconds. Transfer the tomatoes to a bowl filled with ice water.
Remove the tomatoes from the water bath. Remove the skin, remove the core, and roughly slice the tomatoes.
In a pan, heat a tablespoon of olive oil on medium heat. Cook the diced onion until it becomes translucent. Transfer the sliced tomatoes to the pan. Stir. Season with salt and black pepper. Lower the heat to low heat and let it simmer for 20 minutes.
Turn off the heat. Blend the tomatoes and onion until smooth. Finally, I like to add a pinch of basil leaves. We really love tomatoes and basil(plus I’m trying to grow basil in my kitchen).
Serve hot. I personally love adding a spoon of crème fraiche.