I am very proud of this soup. I made it for Scott - he loves canned tomatos. He loves canned tomatos so much that every time I open a can of them to cook with he points behind me and yells "What's that?!?!". Then I dutifully turn and peer around while he pulls tomatos out of the can and eats them over the sink. Ah husbands. What are you gonna do?
While I love tomatos too, unlike Scott I am not a fan of tomato soup. To be honest, the only encounter I've ever had with tomato soup was Campbells, and that was enough to put me off for good. But it's been cold and snowy here and I wanted to make a nice warm comforting soup. I decided to try to make my own after coming across a can of Campbells that Scott snuck into the pantry. The nerve!
Cream of Tomato Soup
serves 2-4
2 tb oil
1/2 cup diced red onion
3 garlic cloves, minced
2 cups chicken stock
1 28 oz can whole or diced tomatos, with liquid
1/2 tsp oregano
1/2 tsp basil
1/4 to 1/2 cup light cream
salt and pepper
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until nice and soft and just starting to brown. Add the stock, tomatos, oregano and basil. Bring to a simmer, then return heat to medium or medium-low and simmer gently, uncovered, for 30 minutes. Stir occasionally. Remove the pot from the heat. Transfer the soup in batches to a food mill and press through. (You can puree the soup in a blender or food processor if you wish, but I really wanted a smooth soup with no bits.)(OK, I really just wanted to try out the food mill I bought 3 months ago and hadn't used yet.) Return to the pot and add the cream to your taste. Re-warm, do not boil. Season with salt and pepper and serve.
While I love tomatos too, unlike Scott I am not a fan of tomato soup. To be honest, the only encounter I've ever had with tomato soup was Campbells, and that was enough to put me off for good. But it's been cold and snowy here and I wanted to make a nice warm comforting soup. I decided to try to make my own after coming across a can of Campbells that Scott snuck into the pantry. The nerve!
Cream of Tomato Soup
serves 2-4
2 tb oil
1/2 cup diced red onion
3 garlic cloves, minced
2 cups chicken stock
1 28 oz can whole or diced tomatos, with liquid
1/2 tsp oregano
1/2 tsp basil
1/4 to 1/2 cup light cream
salt and pepper
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until nice and soft and just starting to brown. Add the stock, tomatos, oregano and basil. Bring to a simmer, then return heat to medium or medium-low and simmer gently, uncovered, for 30 minutes. Stir occasionally. Remove the pot from the heat. Transfer the soup in batches to a food mill and press through. (You can puree the soup in a blender or food processor if you wish, but I really wanted a smooth soup with no bits.)(OK, I really just wanted to try out the food mill I bought 3 months ago and hadn't used yet.) Return to the pot and add the cream to your taste. Re-warm, do not boil. Season with salt and pepper and serve.
4 comments:
Thanks for telling me about Dorie's blog, I have no idea how I hadn't seen it earlier!
Oh, made it yourself tomato soup is the most wonderful!! Poor Scott, what nerve!
Delicious soup! Tomato - homemade - is the best!
Brilynn - i just found out about it myself.
Tanna - I will never let canned tomato soup cross my doorway again.
Freya - thank you!
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