Sunday, September 4, 2011

Creamy Tomato Soup

So for those of you who are not in our part of the world, we've been having a tropical storm this weekend.  Lots of rain and wind.  When it's horrible, nasty weather like this, there's something extra comforting about a big steamy bowl of soup.  Last night... the menu of choice was Creamy Tomato Soup and Grilled Cheese.  Comfort food extraordinaire!

Click for Printable Recipe 

Seasoning Blend:
  • 1 Tbsp sugar
  • 2 1/2 tsp salt
  • 2 tsp paprika
  • 1 1/2 tsp dried sweet basil
  • 1/2 tsp white pepper
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
Soup Ingredients:
  • 1 cup heavy cream
  • 4 Tbsp unsalted butter
  • 1 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 2 (28 oz) cans whole peeled tomatoes
  • 1 1/2 cups chicken stock
  • 1/4 cup fresh parsley
Bring the cream just to the boiling point in a small saucepan.  Turn the heat down to low to just keep warm.


Step-by-Step:












Combine the seasoning mix thoroughly in a small bowl.
Melt the butter in a heavy pot, not cast iron.  Add the onions and celery.  
Cook over high heat for 12 minutes.
Add 2 Tbsp of the seasoning mix.  Cook for 2 minutes.
Chop the tomatoes and add to the pot, using only the juice from one can.

Add the rest of the seasoning mix. 
Stir in the seasoning.  Cover, bring to a rolling boil.
Uncover the pot, stir well, and cook hard, about 3 minutes.  Stir in the stock, bring to a boil.  Cover, reduce the heat to low, and simmer 10 minutes.
Uncover, turn the heat to high and cook 10 minutes more.  Stir in parsley and remove from heat.
Put the soup into a food processor in 2 batches and process until coarsely pureed but not quite smooth.  You can also use an immersion blender (shown above).
Stir in the reserved warm cream.
Of course this soup BEGS to be served with a good grilled cheese sandwich.
Enjoy!
Want more great recipes?
Please visit my Recipe Index for tons of ideas that you can cook with/for you family!  

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Tzatziki
Stuffed Peppers
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Written Method:

Bring the cream just to the boiling point in a small saucepan.  Turn the heat down to low to just keep warm.

Combine the seasoning mix thoroughly in a small bowl.  Melt the butter in a heavy pot, not cast iron.  Add the onions and celery.  Cook over high heat for 12 minutes. Add 2 Tbsp of the seasoning mix and cook for 2 minutes.   Add the tomatoes and add to the pot, using only the juice from one can.  Add the rest of the seasoning mix.  Stir in the seasoning.  Cover, bring to a rolling boil.  Uncover the pot, stir well, and cook hard, about 3 minutes.  Stir in the stock, bring to a boil.  Cover, reduce the heat to low, and simmer 10 minutes.

Uncover, turn the heat to high and cook 10 minutes more.  Stir in parsley and remove from heat.

Put the soup into a food processor in 2 batches and process until coarsely pureed but not quite smooth.  You can also use an immersion blender (shown above).  Stir in the reserved warm cream.

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