I have been craving grilled cheese and tomato soup a lot lately. Something about dipping that toasty sandwich into creamy soup is so comforting and satisfying. Of course this all begins with the perfect tomato-ey soup. It has to be full of flavor, not too thick, or not too thin. This tomato soup is exactly that. It is quick and easy, bursting with tomato flavor. Let's call it a "grown-up" tomato soup although the kids will love it too! I think this will replace that mmm mmm good red can, although that red can has got us all though many a days :)
Ingredients:
2 tbsp extra-virgin olive oil
2 tbsp butter
1 large onion chopped
1 clove garlic
2 tbsp vodka
2 tbsp all purpose flour
3 cups chicken broth
1 (26-ounce) jar strained tomatoes
1 tablespoons sugar
1 carrot, grated
¼ - ½ cup chopped basil (optional, depending on how much you like basil)
½ cup cream or half and half
Salt and pepper
Instructions:
In a large pot, preferably stainless steel or enamel coated, heat the olive oil and butter over medium-low heat. When the butter is melted, add the onions and shredded carrot to the pan and cook over medium heat, with a lid, stirring occasionally, until the onions are very soft and translucent. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Next add the vodka and cook for 2 - 3 minutes until the alcohol is cooked out. Add the flour to the pan and continue cooking and stirring for 1 to 2 minutes.
Add the chicken broth, tomatoes, sugar, basil (if using) and salt and pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 30 minutes.
Using a hand-held immersion blender, purée the soup until very smooth. If you do not have an immersion blender, let the soup cool slightly and purée in batches in a blender. Leave a crack when placing the lid on the blender for steam to escape. Stir in the cream or half and half. Taste and adjust seasoning with salt and pepper.
2 tbsp extra-virgin olive oil
2 tbsp butter
1 large onion chopped
1 clove garlic
2 tbsp vodka
2 tbsp all purpose flour
3 cups chicken broth
1 (26-ounce) jar strained tomatoes
1 tablespoons sugar
1 carrot, grated
¼ - ½ cup chopped basil (optional, depending on how much you like basil)
½ cup cream or half and half
Salt and pepper
Instructions:
In a large pot, preferably stainless steel or enamel coated, heat the olive oil and butter over medium-low heat. When the butter is melted, add the onions and shredded carrot to the pan and cook over medium heat, with a lid, stirring occasionally, until the onions are very soft and translucent. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Next add the vodka and cook for 2 - 3 minutes until the alcohol is cooked out. Add the flour to the pan and continue cooking and stirring for 1 to 2 minutes.
Add the chicken broth, tomatoes, sugar, basil (if using) and salt and pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 30 minutes.
Using a hand-held immersion blender, purée the soup until very smooth. If you do not have an immersion blender, let the soup cool slightly and purée in batches in a blender. Leave a crack when placing the lid on the blender for steam to escape. Stir in the cream or half and half. Taste and adjust seasoning with salt and pepper.
I use organic strained tomatoes in a glass jar. If you cannot find them try Pomi which comes in a carton. You can also use canned tomato puree if you have that at home.
This soup will just make you happy. Let me know what you think. And as always, Eat Delicious, or Mangialicious!
This soup will just make you happy. Let me know what you think. And as always, Eat Delicious, or Mangialicious!
RSS Feed