creamy tomato soup. this is the BEST tomato soup i’ve ever had. super simple to make. adapted from America’s Test Kitchen Slow Cooker Revolution. i made mine stove top. get your can opener ready and get on with it! here’s how:
you’ll need:
2 T butter
3 14.5 cans diced tomatoes (i used 2 regular & 1 fire roasted)
1 onion, minced
1 T brown sugar
1 T tomato paste
3 cups boxed chicken or veg stock
2 bay leaves
white pepper
pinch of cayenne
2 t dry sherry
heavy cream
you’ll do:
mince onion. open cans.
melt butter in a dutch oven or heavy bottom soup pot over medium high heat. add onion, brown sugar, tomato paste and ½ t of salt & cook until onions are softened. add tomatoes. add ½ t salt, bay leaves, white pepper & cayenne. bring to a boil. add stock. bring to a boil, reduce heat and place lid ajar on pot.
simmer for 45 minutes.
remove bay leaves.
use immersion blender and puree soup. taste and adjust salt. stir in sherry and add addtional stock if soup is too thick. heat through. ladle into bowl. add about 1 T of heavy cream to bowl & stir. serve. eat. YUM.
you’ll need:
2 T butter
3 14.5 cans diced tomatoes (i used 2 regular & 1 fire roasted)
1 onion, minced
1 T brown sugar
1 T tomato paste
3 cups boxed chicken or veg stock
2 bay leaves
white pepper
pinch of cayenne
2 t dry sherry
heavy cream
you’ll do:
mince onion. open cans.
melt butter in a dutch oven or heavy bottom soup pot over medium high heat. add onion, brown sugar, tomato paste and ½ t of salt & cook until onions are softened. add tomatoes. add ½ t salt, bay leaves, white pepper & cayenne. bring to a boil. add stock. bring to a boil, reduce heat and place lid ajar on pot.
simmer for 45 minutes.
remove bay leaves.
use immersion blender and puree soup. taste and adjust salt. stir in sherry and add addtional stock if soup is too thick. heat through. ladle into bowl. add about 1 T of heavy cream to bowl & stir. serve. eat. YUM.
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