TOMATO SOUP – 2/4 – National Homemade Soup Day

Serves

[ingredients title=”Ingredients”]

• • 1 tablespoon olive oil

• • 1 cup butter

• • 1 large yellow onion, chopped

• • 1 red pepper, chopped

• • 2 celery stalks, washed and chopped

• • 1 teaspoon salt

• • 2 cloves garlic, minced

• • ½ cup four

• • 2 28-oz cans diced tomatoes

• • 2 leaves fresh basil, minced (or 2 tsp dried basil)

• • 1 teaspoon paprika

• • 1 ½ cup chicken stock

• • 1 tablespoon honey

• • ¼ cup sugar

• • ¾ cup half-and-half

• • ¼-½ teaspoon black pepper
  • Sprigs of fresh basil

• • 1 cup parmesan cheese, optional

• ½ cup sour cream, optional

[/ingredients]

[directions title=”Instructions”]

1. 1. Add olive oil and butter in a large stockpot, melt on medium heat.

1. 1. Stir in onion, red pepper, celery, and salt. Cook, stirring occasionally until the onion is starting to turn translucent, about 5-8 minutes.  Add the garlic and cook for an additional one minute.

1. 1. Stir in flour and stir until thickened and pale gold, about 3 minutes, do not allow to brown.

1. 1. Add garlic and tomatoes, stir thoroughly, allow to come to a bubble and simmer for 5 minutes. Stir in Basil and Paprika.

1. 1. Bring to soft boil, add chicken stock, honey and sugar.  Return to a soft boil, stirring frequently.  Reduce heat and simmer for 20 – 30 minutes.

1. 1. Remove from heat and let cool, then puree in batches in a blender (or use an immersion blender in pot).  Blend until it is the consistency you like.

1. 1. Return tomato mixture to the stock pot and add the half-and-half and pepper then return to low heat.

1. Serve and garnish with basil, parmesan cheese, and sour cream, if used.

[/directions]

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #TomatoSoup, #NationalHomemadeSoupDay