I was craving tomato soup this week; stuck in the house because of any early blizzard and that always makes me feel the need to cook and enjoy the warmth of soup. I keep some canned soups on hand that I will use in a pinch, but I didn’t have tomato soup in the cupboard and once I had that craving, it’s all I wanted. I decided to see what I could make with some cans of chopped tomatoes.
I knew that I had to reduce some of the moisture from the canned product so decided to roast the tomatoes a bit. They were blended with some additional ingredients and then used an immersion blender to develop a smooth consistency. I’m sure a food processor or blender would work just fine but I think the immersion blender did not make the soup entirely smooth and I liked that. I always serve tomato soup with homemade croutons; sort of grilled cheese without the cheese and then a sprinkling of parm on top!
Ingredients:
- 2 (14-ounce) can chopped tomatoes, divided
- Olive Oil
- 2 tbsp butter blended with 2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 onion diced
- 2 Tbsp flour
- 1 cup chicken stock
- 1/2 cup milk or half and half
- Parmesan cheese
Directions
Preheat oven to 450 degrees F.
Strain the tomatoes, reserving the juices. Spread the tomatoes onto baking sheet and season with salt and pepper. Drizzle with olive oil and roast until starting to brown, about 15 minutes. Do not overcook!
Meanwhile, in a medium large pot, heat butter and olive oil over medium-low heat. Add the onion and garlic and saute for 10 minutes. Add flour and cook for an additional minute. Add the reserved tomato juice and chicken stock and blend with the flour and onion mixture and cook until it thickens.
Add the roasted, chopped tomatoes. Simmer for 15-20 minutes for flavors to blend. Add milk or half and half. Puree with an immersion blender until smooth.
Croutons
4 slices bread, cut into cubes
3 Tbsp butter
1/4 -1/2 tsp Garlic seasoning
Kosher Salt, ground
Melt butter in large skillet and add garlic seasoning and salt and mix well. Add bread and mix thoroughly trying to coat all bread with some of the butter. Cook over medium-low heat, turning often until brown and crispy.
Garnish soup with garlic croutons and shaved parmesan cheese.
Serves 4
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