We are pretty picky about our tomato soup around here. Needs some chunks (sometimes). Needs to be creamy. Needs to go perfectly with a grilled cheese sandwich. Easy, right?! Well, this recipe is easy and follows all these requirements I got it from One Perfect Bite. Usually I don't have sun dried tomatoes just sittin' around, but I did that day and thank goodness for that!
Ingredients:
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 garlic clove, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
1 (14.5-oz.) can diced tomatoes, drained but juices reserved
1 (14.5-oz.) can chicken broth
2 thyme sprigs
Salt and freshly ground pepper
1 tablespoon concentrated sun-dried tomato paste or canned tomato paste
1/4 cup heavy cream
Directions:
1) In a large saucepan, melt butter in the olive oil. Add onion and garlic and cook over moderately high heat, stirring until softened, about 4 minutes. Add sun-dried tomatoes and canned tomatoes. Combine reserved tomato juice and chicken broth in a 3 to 4 cup measure. Add water to make three cups liquid. Add liquid to pot with thyme. Season to taste with salt and pepper. Cover and simmer over low heat until vegetables are very soft, about 20 minutes. Discard thyme sprigs. Stir in tomato paste.
2) Transfer small batches of soup to a blender and puree. Return to pot and warm over low heat. Stir in creme fraiche or cream and heat through. Season to taste with salt and pepper. Yield: 4 servings.
Ingredients:
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 garlic clove, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
1 (14.5-oz.) can diced tomatoes, drained but juices reserved
1 (14.5-oz.) can chicken broth
2 thyme sprigs
Salt and freshly ground pepper
1 tablespoon concentrated sun-dried tomato paste or canned tomato paste
1/4 cup heavy cream
Directions:
1) In a large saucepan, melt butter in the olive oil. Add onion and garlic and cook over moderately high heat, stirring until softened, about 4 minutes. Add sun-dried tomatoes and canned tomatoes. Combine reserved tomato juice and chicken broth in a 3 to 4 cup measure. Add water to make three cups liquid. Add liquid to pot with thyme. Season to taste with salt and pepper. Cover and simmer over low heat until vegetables are very soft, about 20 minutes. Discard thyme sprigs. Stir in tomato paste.
2) Transfer small batches of soup to a blender and puree. Return to pot and warm over low heat. Stir in creme fraiche or cream and heat through. Season to taste with salt and pepper. Yield: 4 servings.
1 comment:
I'm so glad you enjoyed the soup. Thanks so much for the link to my blog. It is appreciated. I hope you have a great day. Blessings...Mary
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