|Homemade tomato soup. Broccoli garnish optional. Was not going to let lunch get cold while I ran to the store to buy parsley for a photo, slacker that I am.|
I was thinking about this recently, and it occurred to me to use pureed carrots, both to add body, and to smooth out the flavor. The idea came from habanero hot sauces, which are usually carrot based. I added a few more veggies, along with the carrots, and I'm really pleased with it. Thick, smooth, and no pasty fillers, or un-food ingredients. Spring has finally arrived, but evenings are still cool, so this soup is a great way to warm your tummy (from the INSIDE). Throw an audio book on the CD or Mp3 player while you cook, and you've got story hour, too!
Almost instant Tomato Soup
Finely chop or coarsely grate, then saute (in a little olive oil) until soft, and even a little brown:
1/2 medium-large onion
4 stalks celery
2 large carrots
1 tsp (1 clove) minced garlic
Toss in, and stir to wilt:
2 big handfuls of spinach leaves
1 tsp tarragon
Puree in blender with:
1 large can of diced or crushed tomatoes
Heat in saucepan with:
1 quart chicken broth, vegetable stock, or water
That's all there is to it. Soup's on!
Now, of course that's not the end of the story. At least not for the recipe. This is great left over, but what if you don't want tomato soup again? Stir in crumbled cooked hamburger or other chopped, cooked meat and a diced baked potato, add a handful of left-over green beans or broccoli, and kiss those Chunky Soups good-bye. Don't want soup? Toss it in a skillet and simmer it for a few minutes to evaporate the liquid back out (or skip the broth/stock/water in the first place). Now you have a great sauce for an omelet or steak...
|Souper Sauce on a broccoli and mushroom omelet.|