Creamy Tomato Soup

This is a recipe I’ve been wanting to try out for ages and I’m so glad I finally did. I have a deep love for tomato soup but I’ve never tried to make it from scratch before. Man, I’ve been missing out! It was so easy and the results were so delicious. Now I’m really looking forward to the yummy leftovers!

Creamy Tomato Soup

Makes 8 servings
Recipe courtesy Joy the Baker (adapted from Martha Stewart)

4 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onions, chopped
1 medium carrots, finely diced
Sea salt
Pepper
Splash red wine vinegar (just over 1 T.)
1/4 cup flour
3 tablespoons tomato paste
1 bay leaf
2 14.5-ounce cans chicken broth
2 (28-ounce) cans whole peeled tomatoes in juice (with basil if possible) (I used a combo of crushed tomatoes and peeled tomatoes.)
1/2 to 3/4 cup whole milk or cream (I used fat-free half-and-half and it worked great.)

In a large saucepan or Dutch oven melt butter over medium heat.  Add oil, carrot and onion and season with salt and pepper.  Cook until the onion is translucent and the carrots are well on their way to softening, about 7 to 8 minutes.   Add the splash of vinegar at stir until cooked off.

Turn flame to low and add flour.  Incorporate into the onion and carrots.  Add tomato paste and cook for 1 minute to distribute the paste and cook off the flour taste.

Add chicken broth and bay leaf.

With clean hands add the tomatoes to the pot, breaking the whole tomatoes up with your hands as you add the tomatoes and the juice.   Bring to a boil and reduce heat to a simmer for 30 minutes, stirring occasionally.

Remove from heat.  Using an emulsion blender, puree soup in pot until you’ve reached the desired consistency.  Maybe you like more chunks than some folks!  If you don’t have an emulsion blender, let the soup cool for about 30 minutes and, working in two or three batches, puree some of the soup in a conventional blender until smooth.  Place pureed soup in a bowl and puree the remainder in the pot.

Return pureed soup to the pot and stir in milk or cream.  Season with salt and pepper to taste.

Let cool to room temperature before dividing among airtight containers or jars (leaving 1 inch of space at the top) and freeze.

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~ by spontaneoustruth on February 5, 2010.

One Response to “Creamy Tomato Soup”

  1. I’ve subbed light coconut milk in creamy tomato soups and had marvi success!

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