Steamy Creamy Dreamy Tomato Soup

In a large pot or Dutch oven over medium heat, sauté shallot and butter until shallot is clear and starting to brown. Add tomato paste and stir, folding shallot and butter into the paste. Add chicken broth, stirring to combine. Add condensed soup, stirring to combine. Add half of the canned whole tomatoes. Stir to combine.

In a food processor, pulse the remaining canned whole tomatoes until smooth. Add to the pot and stir. Turn heat up to medium-high and add heavy cream and herbs, tasting as you add the spices so as to not go too far. (Note: with cayenne pepper, a little goes a long way! Go low and slow, letting the soup simmer between “dashes.” The heat brings out the heat, if you know what I mean! For the heat-sensitive or kiddies, skip the cayenne pepper—it’s still yummy without it!)

Let the soup simmer over medium-low heat for 20-25 minutes before serving.

Serve with grilled cheese or crusty French bread for dipping! YUM!