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Simple Tomato Soup

 

A long, long time ago I tried some of the tomato soup that comes in the red and white can, and honestly I wasn’t impressed. I thought I just didn’t like tomato soup, but now I see how very wrong I was. This simple tomato soup is made with diced tomatoes, stock and milk. There are also onions and a bit of salt. I had all the ingredients on hand and some tomatoes to use up in the freezer so I figured that it was worth a shot. 

With such a simple ingredients list I really, really wanted to “doctor up” the recipe to add bunches of spices. But, I’m so glad I stuck with it and made the recipe exactly as written. It was fantastic! My 7 year old loved it and declared that he could eat 5 bowlfuls. :)

Tomato soup is just one of many recipes in a brand new book, Ladled: Nourishing Soups for All Seasons, written by Kimberly Harris of The Nourishing Gourmet. I’ve been a big fan the recipes Kimi has shared on her blog for quite some time and when she asked me to review a copy of Ladled I was so excited! Ladled has 250 pages of recipes with mouth watering photos, along with a pictorial index. I’m really picky about which cookbooks I give a space to in my small collection and have donated many to charity, but this one is definitely a keeper- real food, family friendly and yummy pictures! I’d definitely recommend that you check out Ladled: Nourishing Soups for All Seasons for oh so many delicious ways to get more nutrient dense food into your family throughout the year. :)

Simple Tomato Soup

Simple Tomato Soup

Ingredients

  • 2 tablespoons butter or fat of your choice
  • 1/2 medium onion, chopped
  • 1-2 cloves of garlic, peeled and finely minced
  • 3 cups of freshly chopped tomatoes (or diced, canned tomatoes can be used)
  • 2 cups stock (veggie, chicken or beef)
  • 1/2 teaspoon baking soda
  • 2 cups milk (dairy or almond)

Instructions

  1. Heat the fat over medium high heat in a medium pot and add onions and garlic. Sprinkle with salt and sauté until onions are soft, stirring frequently. It takes about 5-10 minutes.
  2. Add the tomatoes and cook for a few minutes until the tomatoes begin to get mushy.
  3. Stir in the broth, making soda and milk and generously season with salt.
  4. Puree the liquid with an immersion blender or blend in batches. If you used peeled tomatoes you're all done. If using tomatoes with peels, strain the soup through a fine wire sieve, pressing liquid through with the back of a spoon.
  5. Serve topped with toasted croutons, grilled cheese, or a sliced of toasty bread with butter and a big salad.
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