A few years ago my church women's group put out a cookbook and this tomato soup recipe is one of the many yummy things I've tried from it's pages. The only change I made was adding a few sun-dried tomatoes to pump up the tomato flavor a little. The soup is super easy, and is thick and creamy, and quite wonderful as a side dish or as the main dish for a light meal (add a salad and your set).Creamy Tomato Soup (lightly adapted from Chelsea Hubbard)
printable recipe
4 cups whole milk (can use lowfat for less creamy soup)
3 14-oz cans diced tomatoes, drained
6-8 sun-dried tomatoes (not oil-packed)
1 medium onion, chopped
1 rib celery, coarsly chopped
1 clove garlic
1 teaspoon sugar
2 tablespoons butter, cut into pices
2 rounded tablespoons tomato paste
4 tablespoons all-purpose flour
salt and pepper to taste
1. Heat the milk over medium heat in a medium pot.
2. Put the tomatoes, sun-dried tomatoes, onion, celery, garlic, sugar, butter, tomato paste, and flour in the bowl of a food processor, and process until smooth. Pour mixture into the warm milk and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Season with salt and pepper to taste.
Makes 4-6 servings.
I find this tomato soup to have the perfect tomato soup color... if that makes any sense :) If it doesn't: let's just say that it looks like a truly tasty one.
ReplyDeleteOn top of that, I really like the fact that it's so easy to make and the addition of sun-dried tomatoes.
Claudie, I know! It *does* have the perfect tomato soup color--it is the perfect tomato soup :)
ReplyDeleteIt's been soup weather here and this looks wonderful!
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