Kenna Morton's Journal, 30 Jun 19

Chriss77– here is your tomato soup recipe.

This is the Tomato Soup recipe that I promised Chris
It is very forgiving so feel free to make it your own. This makes a lot so that I can freeze it. This is not a “real recipe”— I just concocted it by the add and taste method. If you don’t want the peppers just leave them out or add in another can of tomatoes.

[2] tablespoons olive oil
[1] tablespoon butter
[2] teaspoons sugar
[2] teaspoon honey
[4] cloves garlic diced or crushed (I have even used the garlic in a tube or jar and worked out fine)
[1] large white or yellow onion.
[2-3] tablespoons tomato paste
Pepper
Pinch of cayenne pepper if you wish a little heat
[3-4] carrots diced or chopped small and I have even tossed them into the food processor with the tomatoes.

Large handful of fresh basil, finely chopped, which gets added just a few minutes before serving.— during the winter I just add some Italian seasoning to the soup or buy tomatoes that include Italian seasonings.

[2] 28 oz cans of peeled tomatoes. You can use San Marzano (expensive) but I generally buy CENTO. If you prefer, you can just use crushed tomatoes.

[1] jar of CENTO roasted red peppers drained and rinsed. I rinse to remove the salt). You can buy the 12 oz. jar or up to 18 oz. would be fine. Another brand would also be fine.

[4 cups] low sodium chicken stock
[1] cup heavy cream or you could use a can of evaporated milk if you don’t want the heavy cream. I like the cream.
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I pulse the tomatoes and peppers in the blender or food processor just a couple times to break them down a little— but I still like some texture. Personal choice. Set aside.

In a large none reactive pan, heat the butter and olive oil. Add onion and carrots. Sauté on medium until onion is softened— about 10 minutes. Add garlic and sauté just another 1-2 minutes. Add the tomato paste and sauté a couple minutes stirring to mix the ingredients and to cook the rawness out of the tomato paste.

Add chicken stock, tomato/ peppers mix, then add sugar and honey, and cayenne if you are using. Carrots should be soft. Let simmer barely for about 10 minutes. Add chopped basil leaves and cream. Heat just until hot and ready to serve.

Hope you like it— Kenna

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1256 kcal

Fat: 44.55g | Prot: 83.57g | Carbs: 127.54g.   Breakfast: Butter, Pork Chops or Roasts (Sirloin, Boneless), Strawberries, Oroweat Master's Best Winter Wheat Bread, Sarabeth's Orange Apricot Marmalade, Welch’s grape juice and Hibiscus drink, Maxwell House International Cafe Orange, Egg. Lunch: Chicken Drumstick, Chobani Nonfat Vanilla Blended Greek Yogurt (Container), Chobani Nonfat Plain Greek Yogurt, Tru-Nut Powdered Peanut Butter, Ranch Granola, Driscoll's Blueberries, CanMar Foods Milled golden flax. Dinner: Sprouts Farmers Market Seedsational Whole Grain Bread, Chicken or Turkey Vegetable Soup (Home Recipe). more...