Description
Nana's Cream of Tomato Soup is a hearty and comforting recipe featuring a rich blend of peeled and crushed tomatoes, seasoned with Italian herbs and paprika, thickened with a buttery roux, and enriched with heavy cream and al dente orecchiette pasta. This classic soup is perfect for a satisfying lunch or dinner, offering a creamy, flavorful tomato experience with a hint of spice.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 (28 oz) can peeled tomatoes, drained
- 1 tablespoon sugar
- 2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Pinch red pepper flakes
- 3 tablespoons butter
- ¼ cup flour
- 1 (28 oz) can crushed tomatoes
- 1 cup water
- 1 ½ cups orecchiette pasta, cooked to al dente
- 1 cup heavy cream
- More salt and pepper to taste
Instructions
- Heat the Olive Oil: In a large pot or dutch oven, add 1 tablespoon olive oil over medium heat. Once warmed, add the diced yellow onion and sauté for 4-5 minutes until translucent and soft.
- Add Peeled Tomatoes and Seasonings: Stir in the drained peeled tomatoes, 1 tablespoon sugar, 2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and a pinch of red pepper flakes. Cook for 3-4 minutes until the tomatoes start to break down.
- Create the Roux: Add 3 tablespoons butter to the pot and cook until fully melted. Sprinkle ¼ cup flour evenly over the butter and onions, then stir continuously for one minute to form a thickened base.
- Add Crushed Tomatoes and Simmer: Slowly pour in the 28 oz can of crushed tomatoes and 1 cup water while stirring to avoid lumps. Bring the mixture to a simmer and cook for 10-12 minutes to deepen flavors and thicken the soup.
- Incorporate Pasta and Cream: Stir in 1 ½ cups of cooked al dente orecchiette pasta and 1 cup heavy cream. Cook together for an additional 1-2 minutes until heated through and creamy.
- Season and Serve: Taste and adjust seasoning with more salt and pepper if desired. Serve the soup hot for a comforting meal.
Notes
- For gluten-free option, substitute regular flour with gluten-free all-purpose flour or cornstarch.
- You can use fresh tomatoes instead of canned but blanch and peel them beforehand.
- Adjust red pepper flakes to control the spiciness of the soup.
- Orecchiette pasta can be replaced with small pasta shapes like ditalini or elbow macaroni.
- Use low-fat cream or milk for a lighter version, though the texture will be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg
