When I was growing up, canned tomato soup was a staple in our house. We had it for lunch all the time, and I pretty much assumed that was the way all tomato soups would taste. But that is definitely not true, and I think homemade soup always tastes better than canned.
I adapted this Cream of Tomato Soup recipe from Martha Stewart, and it's so delicious. It's one of my go-to recipes that I use when I want to make a soup that I know will turn out great, and my family and friends will enjoy.
And if you add a green salad, some garlic or cornbread, you have a delicious and easy dinner. A soup dinner is one of my favorite meals to put together during fall and winter. There is just something so cozy about a big pot of soup simmering on the stove when it chilly and rainy outside.
Like most of the soups I make, this recipe could be doubled, and the other half put into the freezer for another day. It's great to come home after a long day and know you have a delicious, already made soup that you can heat up for dinner.
Recipe for Cream of Tomato Soup
Ingredients:
2 tablespoons butter
1 onion, chopped
2 cloves of garlic, minced
2 (14 ounce) cans whole peeled tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups chicken stock
1/2 cup heavy cream
sour cream for topping
Directions:
- Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
- Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
- Working in batches, transfer tomato mixture to a blender, or food processor. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
- Return soup to a clean pot and set over low heat. Whisk in cream, season with salt and pepper, top with sour cream. Serve immediately.
Makes 6 servings.
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