Is It Soup Yet?

Pam and I both like soups and this time of year I make several that she likes usually in the order of her request.  This weekend it was tomato.  Now this not canned tomato soup it is made fresh and I have messed with the ingredients to make it more healthy.  What sou not healthy.  Just read the side of your favorite soup and I think you will be surprised.  This does not take long to make and we like it.  This makes a big batch and I freeze several quarts to be brought out later.  This is a recipe that I combined from Rachel Ray and Emeril.  So I guess it is mine.

Bruce's Tomato Soup

Ingredients:

3-4 Large ripe tomatoes
2- cans tomato paste
2- Fire roasted diced tomatoes
1 -tablespoon olive oil
2 stalks celery
1 medium onion (we prefer Texas Sweet also known as 10-25)
1 teaspoon celery salt
1 tablespoon of fresh minced garlic
1 tablespoon of salt (preferably sea salt)
1 tablespoon of ground black pepper
3 cups fat free milk
1 cup fat free sour cream
1/4 cup shredded Italian Cheese
1/4 cup agave nectar (you can substitute sugar but the agave nectar is better for you)
Several Slices of your favorite sourdough french bread or just french bread

Directions:

In a large sauce pan add olive oil and bring up heat.  Once pot is hot add onions that have been coarsely diced, celery coarsely diced and garlic.  Saute for about five minutes then add the three fresh tomatoes that have been cubed.  Continue to saute and add celery salt, salt, pepper.  When onions are translucent and tender add the Fire Roasted Diced Tomatoes (I use Hunts) and quickly add the milk as the tomatoes will temporarily lower the temperature in the pan and the milk will not scald or curdle.  Bring to a boil and add the tomato paste.  Using an Immersion blender blend the stock up until it is smooth.  Bring back to a boil and cook for about 15 to 20 minutes.  While the soup is cooking dice the bread sprinkle with garlic and give a very light mist of olive oil.  Place in the oven at 350 removing when they start to brown. (You have just made croutons)  Add the sour cream to the soup and stir well.  Check seasoning and add salt if needed.  Bring back to boil and cook for about 5 minutes.  Just before serving put the Italian cheese in the pot and stir well.  Spoon into your favorite bowl and add croutons.  Add a grilled cheese sandwich and you have a great winter meal. 

This recipe makes a gallon of soup.  Serves 10-12



Hope you are staying warm

Good eating

More Later

Bruce