Cream of Tomato Soup (Basil Optional)
Warmth , Winter 2012
Rhythm of the Home3 Comments
As the colder months approach, I find myself switching out the family menu from cooler meals to meals that are a bit heavier and piping hot when presented. Goodbye Caesar salads, until next year’s garden again provides us with crispy romaine lettuce. Hello hearty soups and stews!
I love tomato soup and so does my family. As a kid, I loved Campbell’s tomato soup with Ritz crackers all crushed up in it. Of course, I don’t do that anymore…ahem. I have moved on from processed soups to healthier versions as I try to provide my family with whole and nutritious dishes. This soup is simply delicious with a nice, thick piece of toasted crusty bread with butter! Dunking that in the soup is beyond tasty. The recipe is easy and sure to warm you up on those cold and frosty days that lie ahead. Served up for lunch or a light evening meal, you’re sure to get requests for seconds!
Cream of Tomato Soup (Basil Optional)
Ingredients
4 Tbsp unsalted butter
2 large onions, chopped
4 garlic gloves, chopped
2- 28-35 oz cans of whole peeled plum tomatoes *(home canned is great!)
32 oz chicken stock
1/2 cup honey
1 & 1/2 cup half and half or light cream
1 tsp of dried basil (optional-but makes it!)
Salt & Pepper to taste
Directions
Melt butter in a large stock pot over medium heat. Cook onions and garlic, stirring constantly, until soft and translucent, about 4-5 minutes.
Add tomatoes, with juices, chicken stock, and honey. Season with salt and pepper and bring to a boil, then reduce the heat and simmer about 20 minutes.
Working in batches, transfer your tomato mix to either a food processor or blender, mix well and transfer to another pot/bowl. Don’t overfill your blender/processor as the mix will run over (ask how I know).
Return your soup to a clean pot. Once it is sufficiently cooled, (you should be able to put a finger in without an ouch), whisk in the half & half or cream. Add the basil and season with more salt and pepper if needed. Heat on medium until desired temp and serve. To store, transfer cooled soup to an airtight container and refrigerate. Reheat on medium temp.
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Suzanne Chanis lives in Western Mass on a hobby farm she shares with her husband and three of her five children. She loves knitting, gardening and crafting. Most often she can be found in the kitchen cooking up some goodness for her family and shares all of it on her blog.
Rhythm of the Home is an online magazine for families that focuses on creating with children, nature explorations, seasonal celebrations, conscious parenting, and mindfulness in all that we do.
