Roasted Tomato Soup Mugs |Cooking With Amanda

I think it's the season where we constantly need a warm mug of something in our hands. We can start with coffee, move on to Nutella hot chocolate by mid-morning, and from there, go on to soups of all kinds. If you want to make it a hot toddy or some other boozy warm drink after hours, I'm all for that, too.

My favorite 'warm mug of something' is creamy tomato soup. I'm a little bit picky when it comes to tomato soup, though. I dislike when the acidity of tomatoes is toned down with sugar. Add a pinch if you feel it needs it, but I prefer tomatoes in all their tangy glory.

I'm also leaving the creamy factor up to you. Start with 1/4 cup of heavy cream, and go from there. If you like a super creamy soup, add 1/2 cup. I also must admit the soup is delicious without the cream, if you're in diet mode.

While this recipe says 'roasted tomato' soup, I'm not going to make you peel and roast tomatoes in the dead of winter—no way! We're going to grab a big can of fire-roasted tomatoes. I have almost replaced all cans of diced tomatoes in my pantry with fire-roasted tomatoes. The flavor is just so punchy. I can't get enough.

Scale this recipe up as you need. As written, it makes 4 mugs of soup, depending on your mug size, of course. I based the recipe on my tomato soup mugs in my cookbook, but took a different spin using sherry wine and fire-roasted tomatoes. It's a fun upgrade.

So, make a big pot or just enough for a few big mugs—it's up to you! But above all, stay warm this winter!

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Roasted Tomato Soup Mugs Recipe

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Ingredients

2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 28 ounce can fire roasted tomatoes
1/4 cup sherry cooking wine
1 cup vegetable stock
1/2 teaspoon dried basil
1/4 teaspoon salt
ground black pepper, to taste
1/4-1/2 cup heavy cream, to taste

Directions

In a 2-quart saucepan with a lid, melt the butter over medium heat.
Stir in the diced onion, and cook until translucent, about 4-5 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Add the tomato paste, and cook, stirring until dissolved.
Add the canned tomatoes, wine, vegetable stock, basil, salt, and pepper.
Bring the mixture to a simmer, lower the heat, and then cover and cook for 10-15 minutes.
Using an immersion blender, puree the soup in the pan. Alternatively, you can transfer the soup to a regular blender and blend carefully—the mixture will be hot!
Just before serving the soup, stir in the cream.
Ladle the soup into mugs, and enjoy.