Creamy Tomato Soup with Popcorn

By stancec44

It is well worth the small amount of extra effort it takes to make it. Start by sweating the onions and garlic in a little oil, then add the tomatoes, tomato paste and broth. Simmer until the flavors meld, just 15 minutes. Add the milk, a little honey, salt and pepper and then puree everything until it’s nice and smooth. An immersion blender makes this step especially easy, or you can use a regular blender.

I prefer using whole milk, which mellows the acidity of the tomatoes and makes everything more luscious, but you could use low-fat milk, almond milk or oat milk.

It’s a soup that’s in regular rotation in my house throughout the winter because I always have the ingredients on hand, it comes together fast and in one pot, and it never fails to hit the spot.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped (at least 1/2 cup)
• 1 clove garlic, minced
• Two 14.5-ounce cans no-salt-added diced tomatoes, plus their juices
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken broth or vegetable broth
• 1/2 cup whole milk (may substitute low-fat milk, almond milk or oat milk)
• 2 teaspoons honey (may substitute Agave)
• 1/2 teaspoon salt
• Pinch freshly ground white pepper
• 2 cups plain or cheddar popcorn (popped)

Details

Servings 6
Adapted from portlandoregonian.or.newsmemory.com

Preparation

Step 1

Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion and cook for about 4 minutes, stirring occasionally, until softened and translucent.

Stir in the garlic; cook for about a minute, until fragrant. Add the tomatoes and their juices, the tomato paste and broth; increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cook for 15 minutes, stirring occasionally.

Stir in the milk, honey, salt and pepper, then remove from the heat.

Use an immersion (stick) blender to puree until smooth, or allow the soup mixture to cool slightly before pureeing in batches in a blender.

Garnish each portion with the popcorn just before serving.

The soup can be refrigerated (without the popcorn) for up to 4 days.