Martina McBride has a new cookbook out
(review coming in next post) that is absolutely wonderful! I have been having a
fabulous time paging through and trying the recipes, all of which have been
real winners.
Today I’m going to share her simple and delicious Cream of Tomato Soup with you. I will never buy tomato soup again (Not that I ever did, but you know what I mean,) having had this one. It is so rich and delicious and tomato-y and warming, that I’ll often have a cup of it in the afternoon instead of tea (Or, who are we kidding? A dirty martini.). Naturally, it goes wonderfully with a grilled cheese sandwich, and I always make my grilled cheese sandwiches with Aldi’s magnificent loaf of Pane Turano Italian bread (that you can read about here).
Today I’m going to share her simple and delicious Cream of Tomato Soup with you. I will never buy tomato soup again (Not that I ever did, but you know what I mean,) having had this one. It is so rich and delicious and tomato-y and warming, that I’ll often have a cup of it in the afternoon instead of tea (Or, who are we kidding? A dirty martini.). Naturally, it goes wonderfully with a grilled cheese sandwich, and I always make my grilled cheese sandwiches with Aldi’s magnificent loaf of Pane Turano Italian bread (that you can read about here).
Cream of Tomato Soup
from Martina’s Kitchen Mix
2 tablespoons olive oil
1 medium onion, diced (about 3/4 cup)
2 - 3 cloves garlic, minced (about 1 tablespoon)
¼ to ½ teaspoon crushed red pepper (optional)
4 cups chicken broth
1 (14.5-ounce) canned diced tomatoes
1 teaspoon kosher salt
½ teaspoon black pepper
¾ cup heavy whipping cream
1 tablespoon sugar
2 tablespoons butter
Heat the olive oil in a large sauce pan over medium heat. Cook the onion, stirring often, until soft, 5 to 7 minutes. Add the garlic, and cook 30 seconds to one minute longer, stirring occasionally. Stir in the crushed red pepper, if desired, and cook for one minute. Add the chicken broth, tomatoes, salt, and pepper. Cook over medium heat for 35 minutes, stirring occasionally.
Remove from the heat, and process the mixture in a blender or with a handheld immersion blender until smooth.
Stir in the cream, sugar, and butter. (The soup may be made to this point, cooled, covered, and refrigerated for a couple days or frozen up to one month.) Cook over low until heated through, about five minutes. Garnish with sliced fresh basil, if desired.
from Martina’s Kitchen Mix
2 tablespoons olive oil
1 medium onion, diced (about 3/4 cup)
2 - 3 cloves garlic, minced (about 1 tablespoon)
¼ to ½ teaspoon crushed red pepper (optional)
4 cups chicken broth
1 (14.5-ounce) canned diced tomatoes
1 teaspoon kosher salt
½ teaspoon black pepper
¾ cup heavy whipping cream
1 tablespoon sugar
2 tablespoons butter
Heat the olive oil in a large sauce pan over medium heat. Cook the onion, stirring often, until soft, 5 to 7 minutes. Add the garlic, and cook 30 seconds to one minute longer, stirring occasionally. Stir in the crushed red pepper, if desired, and cook for one minute. Add the chicken broth, tomatoes, salt, and pepper. Cook over medium heat for 35 minutes, stirring occasionally.
Remove from the heat, and process the mixture in a blender or with a handheld immersion blender until smooth.
Stir in the cream, sugar, and butter. (The soup may be made to this point, cooled, covered, and refrigerated for a couple days or frozen up to one month.) Cook over low until heated through, about five minutes. Garnish with sliced fresh basil, if desired.
Another tasty tomato soup is this Creamy Italian Tomato Soup. So good!
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