Monday, August 27, 2012

Cream of Tomato Soup and Grilled Cheese

Super easy dinner if you used canned soup, easy enough if you make the soup from fresh tomatoes - say you have tons from your garden, have made many caprese salads, homemade sauce and now need to use more tomatoes!!

Cream of Tomato Soup

  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cloves minced garlic
  • 10 cups peeled, seeded chopped tomatoes
  • 2 Tbs olive oil
  • 2 cups water or chicken or vegetable stock
  • 1 Tbs salt
  • 1/2 cup cream
  • fresh grated nutmeg
  • freshly ground black pepper
  • 1 Tbs sugar, optional

Heat olive oil in a heavy bottom pot, add onion and garlic and cook over medium heat until onion
softens. Add remaining ingredients, except cream and heat to boiling. Lower heat and simmer for 1 hour, stirring occasionally. Let cool off heat for about 30 mins, using an immersion blender puree soup, or or puree in batches in a food processor. Strain through a fine mesh strainer, pressing down on solids
to get all juice into pot. Heat over medium heat to a simmer, add cream and nutmeg if desired. Taste and add more salt and freshly ground black pepper and sugar as needed.

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