Thursday, September 16, 2010
Rain season is upon us. There's nothing more satisfying on a cold, dreary Seattle night than soup and bread. Tomato is one of my favorite soups, and is satisfying, comforting and absolutely delicious when served with some good Willamette Vally Pinot Noir, crusty bread and goat cheese. I always have cans of crushed tomato, dried herbs and vegetable bouillon on hand. This recipe is really easy and comes from years of being obsessed with tomatoes. It takes about half an hour to make from start to finish so it works really well for those evenings when all you want is to curl up on the sofa beside the fireplace with the dog, a good book, a bottle of wine and your favorite person in the world (who by the way, does NOT like tomato soup. *cries*)
Creamy Tomato Soup
Makes about 1 1/2 pints of soup
1 tablespoon unsalted butter
1 carrot (yields about 1/2 cup diced carrots)
1 stalk celery
1/2 white onion (yields about 1/2 cup diced onions)
1 clove garlic (minced)
1 can 28oz. crushed tomatoes (San Marzano works well)
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
2 low sodium vegetable bouillon cubes (or about 1 tablespoons)
1/2 cup water
1/2 cup heavy cream
Salt and pepper *see note below
1. Heat the butter in a large pot over medium heat
2. Add in the diced carrots, diced celery, diced onions and minced garlic. Add a tiny bit of salt to soften the vegetables. Saute until the onions are translucent, about 10 minutes.
3. Add in the crushed tomatoes and saute for another 5 minutes until fragrant.
4. Add in the herbs, vegetable bouillon and water and simmer, covered for about 15 minutes until the carrots are softened.
5. Turn off the heat, remove the bay leaf and puree in a blender or use an immersion blender. I like my soup a little chunky, so I don't go crazy with the pureeing. Add in the heavy cream and stir gently to mix. Season with salt and pepper and serve!
*Note: Adding salt and pepper as you go brings out the flavors more!