Tomato Soup
Introduction
This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.
Ingredients
2 tablespoons olive oil
1 yellow or white onion, chopped (about 1 cup)
3 cloves garlic, minced
2 pounds tomatoes, deseeded, chopped
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar
1/2 teaspoon dried thyme
4 small slices white bread, crust removed
1 1/2 cups low-sodium chicken or vegetable stock
1 tablespoon balsamic vinegar
black pepper to taste
1 yellow or white onion, chopped (about 1 cup)
3 cloves garlic, minced
2 pounds tomatoes, deseeded, chopped
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar
1/2 teaspoon dried thyme
4 small slices white bread, crust removed
1 1/2 cups low-sodium chicken or vegetable stock
1 tablespoon balsamic vinegar
black pepper to taste
Directions
Heat the oil in a stock pot or large saucepan.
Add the onions and garlic; saute for 5 minutes.
Stir in the tomatoes, then add the pepper, sugar, thyme and bread; cook for 3 minutes.
Puree, using an immersion blender or food processor.
If you're using an immersion blender, take care not to splatter tomatoes all over yourself!
Slowly add the stock and simmer for 10 minutes. Add the vinegar and cook another two minutes.
Makes 8 one cup servings.
Add the onions and garlic; saute for 5 minutes.
Stir in the tomatoes, then add the pepper, sugar, thyme and bread; cook for 3 minutes.
Puree, using an immersion blender or food processor.
If you're using an immersion blender, take care not to splatter tomatoes all over yourself!
Slowly add the stock and simmer for 10 minutes. Add the vinegar and cook another two minutes.
Makes 8 one cup servings.
Number of Servings: 8
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