Saturday, January 31, 2009

Tomato Soup


I never liked tomato soup until moving to Poland, and then after moving back to the U.S. find most tomato soup to be bland and texture-less. This soup combines great texture with great flavor. Pair with a salad and baguette or warm sandwich for a great lunch. Thanks to Marci for the recipe!

yield: 6 servings

1 medium-large onion, finely chopped
2 Tbsp olive oil
3 garlic cloves, minced
3 14.5-oz cans diced tomatoes
2 14.5-oz cans chicken broth (or 3 1/2 cups)
2 Tbsp dried basil
1 Tbsp Italian seasoning
1/8 tsp pepper
fresh Parmesan cheese, grated

1. Sauté onion, stirring frequently, over medium-low heat for 5 minutes or until tender. Add garlic; sauté 2 minutes or until tender but not brown.
2. Add tomatoes and broth; heat just until boiling.
3. Using a blender, purée the soup in batches.
4. Return soup to pan. Stir in basil, Italian seasoning, and pepper. Top each serving with cheese.

3 comments:

Di said...

I haven't liked tomato soup before or after Poland. I liked the dried tomato soup that came in a packet in Poland. I find most tomato soup to be sweet - I like them salty and kind of tangy. Does this recipe kill any of the sweetness? I'd love to try it ONLY if the soup isn't sweet.

Di said...

So I tried this recipe tonight and it got kudos from Greg and me. I used less than half a tbsp for the Italian seasoning, though. Delicious!

MCE said...

Yay! I'm glad people like this. It's one of my favorites. I make a ton of it and eat off it forever. I've added barley to it before (cook the barley separately and then add it to the soup) to bulk it up a little bit.