This is pure goodness! I love the addition of sun-dried tomatoes that give it a deeper flavor. We all love this recipe best with grilled cheese sandwiches-which we used to eat more of before my panini maker threw itself off the pantry shelf and exploded on the floor. That was a sad, sad day in the Beckwith household. Coconut milk or almond milk can be used to make it vegan but it won’t be quite as thick.
Renée's Tomato Soup
Prep time
Cook time
Total time
Author: Renée Williams
Serves: 4-6
Ingredients
- 28 oz can tomatoes or 3 lbs fresh tomatoes, peeled, seeded and chopped
- 1 T olive oil
- 1 T butter
- 1 medium onion diced
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk with leaves diced
- ½ c sundried tomatoes in olive oil drained and chopped
- ¼ c parsley
- ⅓ c fresh basil or 2 t dried
- 1 bay leaf
- 3 c vegetable stock
- 1 c cream
- Black pepper to taste
Instructions
- Sauté onion, garlic, carrot, and celery in butter until onions are translucent. Add everything else but the cream. Cook until vegetables are tender. Remove bay leaf and puree. Return to pot and add cream taking care not to bring to a boil. Serve with warm bread.
- Optional: add roasted red peppers
Photo courtesy of: http://silk.com/recipes/creamy-tomato-soup
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