Tomato Soup
April 10, 2011
Melt 2T butter in a pot over medium heat. Add the following diced vegetables: 1 small onion, 1 carrot, 1 stalk celery. Sauté 6 minutes or so, until soft.
Add 2 large (28oz) cans crushed tomatoes, 4 cups chicken stock, and a few sprigs of parsley. Bring to a boil and reduce heat. Simmer covered for about 25 minutes. Remove the parsley and puree the soup in a blender in batches.
Return to the pot and stir in 1/2c heavy cream and 1T butter. Add salt a pepper to taste - keep in mind that homemade stock has very little salt (if any), so definitely feel free to add extra salt.
Serve with grilled cheese, tater tots and homemade ketchup.
3 Comments
Would using a stick in the pot be sufficient, or is the bar blender required?
looks delicious.. saw it last night on Twitter. I will try it. I would also add some sun dried tomatoes (the julienned ones in olive oil, pulverized in food processor) and a splash of sherry... adds a nice touch. (Got that idea from the tomato soup at the Southside Bistro)
Nick: A stick blender would probably work fine, but I don't own one and have never used one.
Ina: I love the idea of sun dried tomatoes in it!