Monday, June 21, 2010
Two Tomato Soup
Ah, the first day of summer, that can only mean one thing....
Ok, maybe not. This might not be the most seasonally appropriate recipe, but I wanted to make grilled cheese sandwiches with Hickory Cheddar We Can't Say It's Cheese * and I wanted something to dip it in, so I made tomato soup. The other benefit was that it just hung out in the crockpot all day and when I got home from work I just had to puree and enjoy. This is my favorite tomato soup recipe because it gets a bunch of other veggies in there, and sundried tomatoes, which are a nice touch.
And, unrelated vanity, CHECK OUT MY NEW PLATES!! I had a bridal shower, and everyone was very generous, and we got some of the plates we asked for. This is one design, you'll have to stay in suspense for the other one.
Adapted from 1001 Low-Fat Vegetarian Recipes by Sue Spitler
2 tablespoons olive oil
2 shallots, diced
2 stalks celery, sliced
2 carrots, chopped
2 cloves of garlic, minced
2 cups vegetable broth
28 oz can diced tomatoes
1 potato, diced
1/2 cup sundried tomatoes (dry, not oil packed)
1 tsp dried basil
1/2 cup plain milk of choice
salt and pepper to taste
1. In a large sautee pan/soup pot (depending on whether you're making it on the stove or in the slow cooker), heat the oil and sautee the shallots, garlic, celery and carrots until tender, about 5 minutes.
2a. If you're using a crock pot, put the veggies and everything else except for the milk into it and cook on low for 8 hrs... or until veggies are tender (8 hrs covers the work day for me so in it goes)
2b. Add the tomatoes, potato, stock and basil and bring to a boil. Reduce heat and cover; simmer for 15 minutes or until veggies are soft.
3. Puree soup until smooth in batches in a blender or with an immersion blender. Stir in the milk. Adjust seasoning to taste.
* Have you tried this stuff?? Ohhh man it's good. Hickory Smoked is the favorite in this house. We hope it soon is available in industrial sized tubs.