Oh, I was so hoping I wouldn't like this recipe! Unfortunately, that's not the case, in fact it's the best tomato soup I've ever had! I've always wanted to make homemade tomato soup-it's a great way to use all those lovely tomatoes that are still in the garden. It's also much cheaper too! But as I was splattering tomato juice all over the walls while using my food mill, I thought, "this is not going to happen, we're definitely going to have to tweak this a bit!" But I wanted to follow the recipe the first time. It had a deliciously fresh tomato taste and the kids loved it. It actually would be an easy soup if you just leave it chunky or I may even throw it all in my blender next time, but no more food mill! At least my kitchen walls got a good cleaning! :)
3 tablespoons olive oil
1 cup chopped red onion
2 carrots, scrubbed, unpeeled and chopped
1 tablespoon minced garlic (3 cloves) or about 3/4 teaspoon garlic powder
4 pounds ripe tomatoes, coarsely chopped (about 5 large)
1-1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock
1 tablespoon kosher (coarse) salt
1 teaspoon freshly ground black pepper
3/4 cup whole milk
croutons, fresh parmesan, fresh basil, for garnish
cornstarch to thicken, if desired
Place the oil in a large, heavy-bottomed stock pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper; stir well. Bring the soup to a boil, lower the heat to a simmer, and cook, uncovered, for 30 to 40 minutes. Add the milk to the soup and (skip the food mill!) transfer to a blender and process until smooth and creamy. Return soup to the stock pot to reheat. (I actually thickened the soup with a little cornstarch.) Just add about 2 tablespoons cornstarch to a glass of 1/4 cup cold water. Stir well with a fork. Bring soup to a boil and add cornstarch mixture all at once; cook and stir until thickened. Serve with croutons, parmesan, and fresh basil.
No comments:
Post a Comment
Thank you for visiting Cooking with the Cooks! We value your comments as we are constantly updating and improving our site. To make a public comment which, after approved may be open to the web, click "Post Comment". To make a private comment, suggestion, or a "Site Eyes*" comment, please click here to contact us. Thank You!
* We try to make sure all content is correct, but if you see an error, please let us know so we can fix it. Thank You.