*Update: See below for notes.*
2 cans (28oz) whole tomatoes or home grown
1-2 cans (14oz) beef or chicken broth
1 small yellow onion, finely diced
1-2 tbsp olive oil
1 cup half & half
½ stick butter
½ tsp sugar
House seasoning to taste*
In large soup pot sauté diced onion in olive oil over medium heat till tender. Season with house seasoning to taste.
Blend the whole tomatoes in a blender until just smooth, only a few seconds. You’ll want a slightly lumpy consistency. Pour tomatoes into soup pot. Add broth to pot to a pleasing consistency. If you prefer a thicker soup add 1 can broth. If a thinner soup add 2 cans broth. Season again with house seasoning to taste. Simmer 10 minutes to allow flavors to combine.
Add half & half, sugar and butter. Stir well as butter melts. Simmer another 20 minutes. Serve with grilled cheddar cheese on rye bread. Yum!
*House seasoning is equal parts kosher salt, black pepper and garlic powder.
*Kiy Notes, March 17, 2008: I made this meal tonight. I was in need of something fast and easy, this more than fit the bill. Things I did: used two cans of crushed tomatoes in puree with one can of low-sodium fat free beef broth. This did two things, (1) no need to put the whole tomatoes into the blender, cutting down on a step and (2), made it nice and thick. I also used fat-free half and half (shhh, don't tell Jeff!), ICBINB margarine and frozen chopped onion (about a cup, give or take). Seriously, this soup rocks. It's so easy that I will keep the ingredients on hand. No more canned tomato soup for this family!
Comments (1)
That does sound really great - and thanks for the tips. I really want to try this one!