Monday, November 22, 2010

Tomato Soup

Can you tell it is autumn?

I got a 4lb bag of tomatos for $2.  :)

I started with the recipe here and the final product is as follows. 

3 tablespoons good olive oil
1 1/2 cups chopped red onions (1 onion)
2 carrots, peeled and chopped
1 rib celery, chopped
1 tablespoon minced garlic (3 cloves) (I used the dried equivalent for 3 cloves -- 3/4 t.)
4 pounds vine-ripened tomatoes (I cut them in half)
1 1/2 teaspoons sugar
1 tablespoon tomato paste (optional)
1 1/2 T dried basil (or 1/4 c fresh)
3 cups chicken broth (I made mine from bouillon)
1 1/2 teaspoons kosher salt
1 teaspoons freshly ground black pepper
3/4 cup heavy cream

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and celery and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken vroth, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Process in blender or with immersion blender (or... or...).  Make sure you really process well or the skins will be annoying.  Add cream and warm.

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