Tomato Soup


So it's that time of year when everyone is getting sick. For the past three weeks I have been trying to get rid of a horrible sinus infection, which left me pretty exhausted and only wanting comforting meals. Tomato soup is always my go to. I love a thick, hearty soup especially a tomato bisque. I'm really trying to not go crazy with the cream. So I did some research and found that adding a slice of bread adds some great texture and thickens the soup to a bisque consistency. Sometimes I like to roast the garlic in the oven until nice and tender, prior to making the soup. That usually takes about 30 minutes at 350. You should definitely try it!

​Ingredients: 1 tablespoon butter 1 tablespoon olive oil 3 large carrots, peeled and finely diced 4 cloves garlic, grated 1 medium onion, finely diced 2 tablespoons tomato paste Three 28-ounce cans whole tomatoes 4 cups chicken broth 2 tablespoons finely minced fresh parsley 1 thick slice of sourdough bread, cubed 2 tablespoons chopped fresh basil Salt and freshly ground black pepper Special equipment: an immersion blender Directions: For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic, bread and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes. Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the basil and some salt and pepper, and simmer for another 5 minutes.


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