This is definitely what I consider to be the most flavorful and silky smooth tomato soup recipe I have ever made.
Be advised, I have only ever made one version of tomato soup.
This is how my kids like it. With a small side of the soup to dip their grilled cheese sandwhich in. They like medium cheddar cheese... but every now and I then I will get crazy and give them sharp cheddar.
And sometimes I dont make them take a bath at night.
We are really quite adventurous around here.
And here is how *I* like it. Big huge bowl of soup with tiny grilled cheese bites around it... I prefer meunster cheese. And sometimes I will add a bit of Gruyere cheese.
Ok, that was one time. When we got it for a gift. That stuff is like $20 a pound!
I posted this recipe on my blog once before, but have since simplified it because I thrive on simplicity.
(actually, I just stumbled upon this recipe again over at Cook's Illustrated! They had a wonderful suggestion of adding 2 tablespoons of brandy when you add the broth... yum! Just dont give the kids any!!!)
That or I am just really bad at following directions. And kinda lazy.
The Best Tomato Soup
- 4 tablespoons of olive oil
- 1 medium onion (about 1 cup) - chopped
- 2 cloves of garlic (about 2 teaspoons) - minced or crushed
- 2 cans of whole tomatoes packed in juice (I used two quart jars of whole canned tomatoes from our garden)
- 1 tablespoon of brown sugar
- 3 slices of large sandwich bread (crusts removed and cut into 1-inch pieces)
- 2 cups of chicken stock
Heat 2 tablespoons oil in large pot over medium-high heat until it is shimmering
Add the chopped onion and garlic and cook, stirring frequently, until the onion is translucent, about 3 to 5 minutes.
Stir in the tomatoes and their juice. Using potato masher, mash until no pieces bigger than two inches remain.
Stir in brown sugar and bread; bring soup to a boil, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes. Reduce heat to medium.
Transfer half of soup to blender.
Add one tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil.
Return the soup to the pot and add two cups of chicken broth. (or add enough to reach desired consistency)
Season to taste with salt and pepper.
Any leftovers I just put right back into the jar I got the tomatoes out of.
I just love this soup because I can use all natural ingredients and the tomatoes from that we canned from our garden. The kids love it and I feel good feeding it to them!
Its especially delicious when the temperature reaches a balmy high of 2 degrees. (with the *feels like* temp. around -15 degrees)
Comfort food at its finest!
I linked this up with Marla's Best Grilled Cheese post!