Yay! First actual recipe in two months! I am ashamed. Also, this soup wasn’t really that great. But hell, I made it from scratch, I took pictures of it, and damn it, I’m posting it!
I loathe tomatoes. I always have, and unfortunately, I think I always will. But a nice bowl of Campbell’s tomato soup with yummy grilled cheese to dip in it? Perfection. Probably because a can of Campbell’s tomato soup tastes so much like spaghettios, which I love.
I always have, and fortunately, I think I always will.
But this recipe is pretty decent, just a little too fresh and tomatoe-y. If you’re into that, go ahead and give it a try. But If you have a recipe that tastes like spaghettios…let’s talk.
You will need:
- 2 cups chicken broth
- 1 cup chopped onion
- 3/4 cup chopped celery
- 1 tablespoon thinly sliced fresh basil
- 1 tablespoon tomato paste
- 2 pounds plum tomatoes, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream or half and half (optional)
- 6 tablespoons plain low fat yogurt (optional)
- 3 tablespoons thinly sliced fresh basil (for garnish)
Look! I finally got to use this tomato knife I got last year for Hanukkah! Ugh, this smell made me gag.
After you get a nice boil going, reduce heat and simmer for 30 minutes.
Stir occasionally, just to make sure the tomatoes are breaking down and not just sticking to the bottom of the pan. Pour half of the tomato mixture into a blender. remove the center piece of the blender lid (it usually twists off), to allow steam to escape. Cover the hole in the lid with a folded over dishtowel, blend until smooth. Transfer into a large bowl, repeat with other half of soup.
Add salt, pepper, and the cream/half and half if desired. That was my attempt to make it more like canned tomato soup, but it really only made it a little oranger. Still, it helped cut down on the tomatoe-y taste.
Ladle soup into bowls, top with a dollop of yogurt and some basil. Serve with grilled cheese!
What are your favorite winter recipes to stay warm?