Classic Cream of Tomato Soup

I love this soup. It’s super easy to make and takes almost no ingredients and absolutely no prep time. I make it almost every other week – it is inevitable that I will end up distracted playing, reading or dancing along with the three toddlers I watch through the day. These days I need an incredibly fast, healthy, lunch because hangry kids are mean.

A toothpick swirl of fennel or dill adds all kinds of digestive health benefits along with a delicate liquorice flavour. I included the recipe for the Tomato Soup Spice is below as well! It wasn’t fair that I never offered this blend through the old e-shop, then tempted you with this absolutely incredible recipe.

Classic Cream of Tomato Soup

1 TBSP olive oil
1 TBSP butter
1 medium yellow onion, diced
1/2 TBSP C&C Tomato Soup Spice
Salt and Pepper to taste
2 medium garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes
1 1/2 cups low-sodium chicken or vegetable broth
1/3 cup heavy cream
1 toothpick swirl of Young Living Fennel or Dill Essential Oil 

Heat oil and butter over medium-low heat and sweat onions for 15 minutes. Add the garlic, a big pinch of salt and C&C Tomato Soup Spice and cook for 5 minutes more, stirring occasionally.

Increase the heat to medium and add tomatoes and their juices to the pan crushing them roughly. Cook 10 minutes and add the broth or water and bring to a simmer. Cook until the tomatoes begin to fall apart, about 15 minutes.

Remove the soup from the heat and cool slightly and purée until smooth; using an immersion blender or counter top blender. Add toothpick swirl of Young Living Dill or Fennel Essential OilHeat soup over low, add cream and stir to combine. Adjust seasoning to taste and enjoy!

C&C Tomato Soup Spice

2 tsp of Spanish paprika
1 tsp garlic granules
1 tsp onion flake
1/4 tsp dried oregano

Combine all spices in a spice grinder and pulse to grind to desired consistency. I prefer mine powdered.

2 Comments on “Classic Cream of Tomato Soup

  1. I got this spice blend in the spice club and this soup was fabulous! I made it with oven roasted tomatoes and served it with Greek yogurt instead of cream because that is what I had in the fridge.


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