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Tomato Soup

I don’t think I know anyone who doesn’t like tomato soup.  Pair it with a really good grilled cheese & bacon sandwich and your all set.  It’s literally been years since I made tomato soup from scratch and after tonight I can definitely say I won’t let years go by before I make it again.  This soup is vegetarian, but if you leave out the heavy cream at the end and substitute the butter for olive oil it can easily be made vegan.

Tomato Soup

  • 3 tablespoons buttertomato soup ingredients
  • 1 small onion, chopped
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 2 cans (28 ounces) crushed tomatoes
  • 6 springs parsley
  • 4 cups vegetable or chicken stock
  • 1/2 cup heavy cream
  • salt
  • freshly ground pepper

Directions

In a large pot over medium heat, melt 2 tablespoons of butter.  Add onion, carrot and celery and saute until tender but not browned, about 6-8 minutes.

Add tomatoes, parsley and stock.  Bring to a boil and reduce to a simmer and cover.  Simmer until carrots are tender, about 25 minutes.  Remove parsley springs and discard.  Puree soup in batches in a blender, in a food processor or with a hand blender (immersion blender).  Let soup cool briefly before you begin to puree the soup.  Return to pot and stir in cream and remaining tablespoon of butter.  Heat soup until hot again.  Season to taste with salt and freshly ground pepper.  Serve with croutons…enjoy!!!

evan tomato soupellie tomato soup

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