creamy tomato soup

I never get tired of fresh, in-season tomatoes, and finding things to do with them.  Raw, broiled, cooked into sauce, yum.  One of my favorite tomato dishes of all time is a nice, creamy, tomato bisque.  It’s hard to resisting it if it is the daily special at a restaurant.  But I can also be cautious, because bad tomato soup is possible, and it’s…well, it’s bad.  It turns you off of tomato soup for the foreseeable future.  Best to avoid bad soups.  This soup is not a bad soup – obviously, I suppose, otherwise it wouldn’t be making an appearance here.  It is, however, a simple soup.  About 45 minutes, start to finish, and you’ll get a velvety smooth soup that you can drink, or dip your grilled cheese sandwich in.

Creamy Tomato Soup (6 servings)

You can use anything for the fat that starts this soup.  I used the drippings from pancetta, but you can also use bacon fat, butter, or olive oil.


  • 1/4 c. fat of your choice
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 5 fresh tomatoes, roughly chopped
  • 1 c. chicken broth
  • 1/4 – 1/2 c. heavy cream
  • salt and pepper to taste


  1. Heat your chosen fat in a large pot – tall if you plan to use an immersion blender as I did – over medium heat.  Add onion and garlic and cook for two minutes, or until fragrant.  Add tomatoes and cook until they have lost their shape, about ten minutes.
  2. Add chicken broth and cook a further 15 minutes to let the flavors develop.  Remove from heat and blend with an immersion blender until smooth, or in a blender.
  3. Strain through a fine mesh sieve or chinois into a pot.  Stir in heavy cream, and season to taste with salt and pepper.

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