We all do it, so why not keep it interesting? 🙂
Last night I made a tomato soup from scratch. I grew up on Campbell’s soups, but am fairly recently discovering a) how easy it is to make soup and b) how much better home made is. So, without further ado, I present to you
Elli’s Easy Tomato and Basil Soup
1 tbsp vegetable oil or butter
1/2 yellow onion, minced
1 tbsp minced garlic
1 carrot, peeled and diced
salt and pepper to taste
1 tbsp dried basil
1 large can whole tomatoes
1 cup chicken broth
1/2 tsp sugar
2 tbsp butter
2 tbsp flour
1/2 cup milk (or 10% cream)
You have all the stuff ready? Of course you do, this practically makes itself!
Melt your butter on medium-high heat.
Saute the onion and garlic in butter until soft.
Add carrot and heat thoroughly.
Add can of tomatoes, basil, chicken broth, salt and pepper, sugar. Break up the tomatoes as much as possible with your spoon, but don’t obsess about it.
Simmer for 30 minutes. If you have a hand mixer, feel free to blend the crap out of everything.
After 30 minutes, prepare your roux. This might take some practice. Once you start whisking, DON’T STOP. To stop is to give up!
In a small pot heat the butter over a medium heat. Once fully melted, sprinkle in a light layer of the flour. Rapidly whisk into the butter. Slowly add the flour until all is incorporated. You should have a blonde paste. If it’s not a paste or too greasy, keep whisking and add flour/butter as needed. Keep the heat low so you don’t burn your roux. When you have a roux, slowly pour in your milk or cream bit by bit, and keep whisking! You will end up with a thick cream sauce. When ready, pour this into your tomato soup.
Stir. Serve sprinkled with Parmesan cheese.
There! Don’t say I don’t share 🙂