Okay readers, any food resolutions this year? I have one: Up our veggie intake. I've written before that since DH and I don't always like the same vegetables, I can be a little lax about serving them around here. But this year I'm going to make a bigger effort to find common ground, get us out of our peas/sweet potatoes/salad rut, and make vegetables have a bit more of a starring role at the dinner table. Added bonus - searching out more vegetable ideas and recipes gives me something to write about!
I got a jump start tonight. I made one of our favorites, homemade tomato soup, for dinner. But I upped the nutrition a smidgen by adding some of the carrots that Rudolph and friends didn't polish off last Friday night. It was great with the carrots - just slightly sweeter, but if I hadn't told you, you would never have known. I've posted the recipe before, but here it is updated, with the carrots included. This makes 8 large servings.
Classic Tomato Soup
2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
3 carrots, peeled and diced
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons tomato paste (I like Muir Glen brand)
1/2 teaspoon dried thyme
32 ounces chicken stock
2 28oz can whole peeled tomatoes in juice (My favorite tomatoes for this soup are the Cento brand tomatoes)
In a large dutch oven, melt the butter and add the olive oil. Add onion, carrot, salt and pepper, cook for 5-7 minutes. Stir in flour and tomato paste and cook for another minute. Add thyme, broth, and tomatoes. Bring to a boil, then reduce heat and simmer covered for 30 minutes. Use your immersion blender to puree the soup, making it as chunky or as smooth as you prefer. I actually like mine pretty smooth. Taste for seasonings - need more salt and pepper? Add it in. Serve hot. (Note - when I give this to my boys, I actually mix it with some milk, roughly 1/4 cup milk and 1/2 cup of soup. It cuts the acidity, making it a more mellow taste, and cools it off).
Perfect on these chilly nights we've been having!
Showing posts with label Tomato Soup. Show all posts
Showing posts with label Tomato Soup. Show all posts
Monday, December 28, 2009
Tuesday, October 27, 2009
We Go Together
Seriously: is there any better combination than tomato soup and grilled cheese? (Okay, yes, perhaps milk and cookies, but I meant for dinner). Especially on a rainy and dreary day, nothing hits the spot more.
I have been making this recipe for years, and can't remember where it originally came from. It's ridiculously easy, freezes perfectly, and it's so healthy and satisfying. This recipe makes about 8 large servings.
Classic Tomato Soup
4 tablespoons butter (Actually, I think this is too much. I'll decrease it to 2 or 3 tablespoons next time I make it. I think I have that thought every time I make it and then forget to make the note in my recipe file, but I've done it this time.)
2 tablespoons olive oil
1 large onion, diced
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons tomato paste (I like Muir Glen brand)
1/2 teaspoon dried thyme
32 ounces chicken stock (Since this isn't a brothy soup like chicken noodle soup, I don't use my homemade stock for this - I just go with the box of Kitchen Basics.)
2 28oz can whole peeled tomatoes in juice (This time I bought imported Italian tomatoes - the Cento brand - just because I happened to see them at the grocery store. They were absolutely delicious, but I didn't notice until I was opening the cans that they were 35 ounces each, not 28 ounces. I used both full cans anyway and the soup turned out great. I did have to add a pinch more salt and pepper.)
In a large dutch oven, melt the butter and add the olive oil. Add onion and salt and pepper, cook for 5-7 minutes. Stir in flour and tomato paste and cook for another minute. Add thyme, broth, and tomatoes. Bring to a boil, then reduce heat and simmer covered for 30 minutes. Use your immersion blender to puree the soup, making it as chunky or as smooth as you prefer. I actually like mine pretty smooth. If you don't have an immersion blender, seriously, go get one. They're $50 for a great Kitchen Aid one at Target and you'll use it all winter long making these super yummy soups. Be careful not to splash yourself though! It's hot!! Taste for seasonings - need more salt and pepper? Add it in. Serve hot. (Note - when I give this to my little boy, I actually mix it with some milk, roughly 1/4 cup milk and 1/2 cup of soup. It cuts the acidity, making it a more mellow taste, and cools it off for him. He loves it).
I serve with the aforementioned grilled cheese, and tonight I took it a step further. I made croutons out of my leftover homemade bread (cut up remaining bread into chunks, toss with about a tablespoon of olive oil and a pinch of kosher salt, and broil for less time than you think. No kidding - check it every 30 seconds or so). I put the soup in big soup bowls, put a big handful of the croutons on top, and sprinkled with freshly grated Parmesan cheese. OH SO GOOD.
Happy eating!
I have been making this recipe for years, and can't remember where it originally came from. It's ridiculously easy, freezes perfectly, and it's so healthy and satisfying. This recipe makes about 8 large servings.
Classic Tomato Soup
4 tablespoons butter (Actually, I think this is too much. I'll decrease it to 2 or 3 tablespoons next time I make it. I think I have that thought every time I make it and then forget to make the note in my recipe file, but I've done it this time.)
2 tablespoons olive oil
1 large onion, diced
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons tomato paste (I like Muir Glen brand)
1/2 teaspoon dried thyme
32 ounces chicken stock (Since this isn't a brothy soup like chicken noodle soup, I don't use my homemade stock for this - I just go with the box of Kitchen Basics.)
2 28oz can whole peeled tomatoes in juice (This time I bought imported Italian tomatoes - the Cento brand - just because I happened to see them at the grocery store. They were absolutely delicious, but I didn't notice until I was opening the cans that they were 35 ounces each, not 28 ounces. I used both full cans anyway and the soup turned out great. I did have to add a pinch more salt and pepper.)
In a large dutch oven, melt the butter and add the olive oil. Add onion and salt and pepper, cook for 5-7 minutes. Stir in flour and tomato paste and cook for another minute. Add thyme, broth, and tomatoes. Bring to a boil, then reduce heat and simmer covered for 30 minutes. Use your immersion blender to puree the soup, making it as chunky or as smooth as you prefer. I actually like mine pretty smooth. If you don't have an immersion blender, seriously, go get one. They're $50 for a great Kitchen Aid one at Target and you'll use it all winter long making these super yummy soups. Be careful not to splash yourself though! It's hot!! Taste for seasonings - need more salt and pepper? Add it in. Serve hot. (Note - when I give this to my little boy, I actually mix it with some milk, roughly 1/4 cup milk and 1/2 cup of soup. It cuts the acidity, making it a more mellow taste, and cools it off for him. He loves it).
I serve with the aforementioned grilled cheese, and tonight I took it a step further. I made croutons out of my leftover homemade bread (cut up remaining bread into chunks, toss with about a tablespoon of olive oil and a pinch of kosher salt, and broil for less time than you think. No kidding - check it every 30 seconds or so). I put the soup in big soup bowls, put a big handful of the croutons on top, and sprinkled with freshly grated Parmesan cheese. OH SO GOOD.
Happy eating!
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