CREAM OF TOMATO SOUP – December 2 – Tomato and Winter Squash Month

Instructions

1. In a large pot bring water to a boil.  
2. Using a slotted spoon carefully lower the tomatoes into the boiling water.  When the skins around the area that you cut start to lift slightly, about 10-20 seconds, remove from the water. Let the tomatoes cool for about 30 seconds and then remove the skins with your fingers, they should just pull away from the tomato.  Then dice.
3. Meanwhile, in a large stockpot over medium heat add the olive oil and butter.  When the butter starts to melt add the onion, carrots, red pepper, salt, and black pepper.  Cook until the onion starts to be translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes.  
4. Add the diced tomatoes, tomato paste, and broth into the pot.  Turn to high and bring to a boil, stirring regularly.  Let it boil for 5 minutes, then lower to low and simmer, uncovered, for 25-30 minutes, until the carrots are tender.
   • For chunky soup use an immersion blender to blend until it is a consistency you like.
   • For a creamy soup remove about 2 cups of soup at a time and place in a blender or food processor and puree until smooth.  Place in a bowl and repeat until all the soup has been pureed.  Then return the soup to the pot.
5. Add the half and half and turn up the heat to medium-high for 2-3 minutes, until the soup is hot and ready to serve.
6. Pop the popcorn according to the package directions.
7. Serve the soup and place the bowl on a plate.  Put ¼ cup popcorn on the plate.  When ready to eat put a few kernels in the soup and then eat.