The ultimate comfort food, this warm and rich homemade Creamy Tomato Soup brings back memories of childhood and is perfect for the brisk days of fall and winter.

The sweetness and acidity of the tomatoes create a savory soup that is refreshing, filling, and comforting. The sour cream adds a rich creaminess to the soup and complements the rich acidity of the tomatoes. It’s smooth, creamy, soothing and oh so satisfying.

It pairs perfectly with grilled cheese sandwiches, salads, or crunchy bread and is easily customizable. Top with sour cream, fresh herbs, crunchy croutons, or crackers. You can also add small pasta for a heartier soup.

• Unsalted Butter (8 tablespoons): Used for sautéing the vegetables and adds a rich flavor to the soup.
• White Onion (4 cups, diced): Perfect for soup, they “melt” down easily with a sharp pungent flavor that pairs well with the acidity of the tomatoes.
• Carrots (3 cups, diced): Nutrient rich, they add sweetness to balance the acidity of the tomatoes and pungency of the onions.
• Celery (3/4 cup, diced): Adds a hint of slight bitterness and a mild crisp fresh herby taste that complements the other ingredients.
• Minced Garlic (5 teaspoons): Aromatic and the perfect complement to tomatoes, it adds a rich, complex, savory flavor.
• Salt (1 ¼ teaspoons): The perfect spice that intensifies the flavor of savory soup.
• Black Pepper (¾ teaspoon): Floral with a hint of spice, it is the second spice that compliments savory dishes.
• All-Purpose Flour (6 tablespoons, plus 2 teaspoons): Thickens the soup and aids in the texture.
• Canned diced tomatoes (4 ½ cups with juice): Picked and packed at the peak of ripe perfection to be the freshest tasting year-round, they are the base of flavor of the soup.
• Chicken Broth (6 2/3 cups): It adds the bulk of the liquid four the soup and adds a rich, complex flavor.
• Fresh Thyme (2 ½ sprigs): Adds a sweet and savory flavor to the soup that is citrusy, minty, and a bit floral.
• Bay Leaf (1): Brings a mild, herbaceous minty, peppery flavor to the soup.
• Sundried Tomatoes (6 whole tomatoes, patted dry): The second type of tomato in the soup, it adds a sweet, tart, and intense, unami flavor.
• Daisy Sour Cream (1 1/3 cup, divided): Adds a rich and creamy complexity to the soup, complimenting the acidity of the tomatoes.
• Heavy Cream (1/2 cup): Also called whipping cream, it helps thicken the soup and combines with the sour cream to create a silky texture.

• Salted butter may be used in place of unsalted butter. Omit the addition of salt in the ingredient list.
• Olive oil may also be used in place of butter.
• Yellow onions may be used in place of the white onion for a slightly sweeter taste.
• Leeks may be used in place of some or all the white onions. They have a mild, sweet flavor and add a depth of flavor to soups.
• Parsnips may be used in place of some or all the carrots. They have a similar texture and slightly sweet, earthy flavor.
• Feel free to increase or decrease the amount of garlic per your preference.
• Using fire-roasted diced tomatoes will add a slightly smokey flavor to the soup.
• Canned pureed or crushed tomatoes may be used in place of diced tomatoes. Pureed and crushed tomatoes have a thicker texture with a slightly less tart taste than diced tomatoes. Add an extra ½ cup of chicken broth or water to the soup if using.
• Vegetable broth may be used in place of chicken broth to make the soup vegetarian.
• Jarred roasted bell peppers may be used in place of sundried tomatoes. They will add a mildly sweet, slightly charred, more rounded flavor than sundried tomatoes.
• Try adding your parmesan rind to the soup. It will add a little cheesy, salty flavor into your dish. Once the soup is finished, remove and toss.
• Spice it up by adding a dash of hot sauce or a sprinkle of red pepper flakes.
• Make it a heartier soup by adding a few cups of cooked bite-sized pasta, rice, or cooked beans.
• Top it off! Try sprinkling each serving with a crunchy topping such as toasted buttery breadcrumbs, crunch croutons, pinenuts, or seeds. Add an herby note with slivered fresh basil, green onions, or chives. Or, add a salty cheesy note with freshly grated parmesan cheese.
• The recipe is easily doubled or halved.
• This soup freezes beautifully for later enjoyment. To freeze, place a zip-top bag(s) into a bowl and cuff the edge. Pour the soup into the bag(s), leaving a bit of extra space (the soup will expand a bit as it freezes), let out as much air as possible and zip. Lay flat in the freezer until frozen. The soup will last about 6 months in the freezer. To unfreeze, thaw in the refrigerator overnight and reheat over low heat until warm.

1. Melt butter in large pot on medium heat. Add carrots, celery, onion, garlic, salt & pepper. Cook until soft, stirring often (about 8 minutes).
2. Sprinkle vegetables with flour and stir. Cook for 3 minutes, stirring occasionally. 
3. Whisk in canned tomatoes, sun-dried tomatoes, and chicken broth. Add bay leaf & thyme. Bring to boil, reduce to a simmer, and cover. Simmer for 30
4. Remove from heat. Remove thyme & bay leaf. Carefully blend with an emersion blender or in a high-speed blender until smooth (and return to pot).
5. In a small bowl whisk together 1/3 cup sour cream and heavy cream. Add 1 cup of pureed soup to the sour cream/cream mixture in bowl. Stir to incorporate. Stir contents of bowl back into the pot of soup until combined.
6. Dollop each serving with remaining sour cream.