This recipe I shared at Christmas. Until the last year I didn't even know making homemade Tomato Soup was an option! Luckily I discovered this recipe.
Tomato Soup
2 (28oz each) cans diced tomatoes
3/4 cup chicken broth
3 Tbl butter
1 onion, chopped
1 bay leaf
1 tsp brown sugar
2 Tbl tomato paste
2 Tbl flour
1/2 tsp baking soda
Salt and Pepper to taste
1/2 cup heavy cream or half and half
In a colander set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all their juices. Transfer the tomato juice to a large measuring cup and add the chicken broth. The mixture should measure about 3 1/2 cups. Set the liquid and the tomatoes aside.
Melt the butter in a 4/5 qt pot over medium heat. Add the onion and cook until its softened, about 3/5 minutes. Add 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very think.
Stir the tomato paste and the flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 tsp salt. Bring the soup to a boil.Reduce the heat to medium low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat.
Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with salt and pepper. Serve warm.
Tomato Soup
2 (28oz each) cans diced tomatoes
3/4 cup chicken broth
3 Tbl butter
1 onion, chopped
1 bay leaf
1 tsp brown sugar
2 Tbl tomato paste
2 Tbl flour
1/2 tsp baking soda
Salt and Pepper to taste
1/2 cup heavy cream or half and half
In a colander set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all their juices. Transfer the tomato juice to a large measuring cup and add the chicken broth. The mixture should measure about 3 1/2 cups. Set the liquid and the tomatoes aside.
Melt the butter in a 4/5 qt pot over medium heat. Add the onion and cook until its softened, about 3/5 minutes. Add 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very think.
Stir the tomato paste and the flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 tsp salt. Bring the soup to a boil.Reduce the heat to medium low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat.
Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with salt and pepper. Serve warm.
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