Tomato Soup On The Run
April 26, 2013
Categories: Tomato Gluten-Free, No Eggs, Canned Tomatoes, more
"Although this soup starts with canned unseasoned tomatoes, the flavour begins to build with the draining and browning of the tomatoes. Seasoning is simple, leaving it to you to add your choices like basil, parmesan or anything else you like. It is quick and easy to put together on a week night and paired with crusty bread and a salad makes nice light meal. The baking soda will make it foam a wee bit, but goes away. Its purpose is to neutralize the acidity of the tomatoes. Sometimes I leave out the cream and add a wee bit of lemon juice and fresh basil to my bowl."
- Serving Size: 1 (323.8 g)
- Calories 201.8
- Total Fat - 14.8 g
- Saturated Fat - 9 g
- Cholesterol - 43.4 mg
- Sodium - 351.9 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 3.3 g
- Sugars - 8.2 g
- Protein - 3.4 g
- Calcium - 46.4 mg
- Iron - 0.8 mg
- Vitamin C - 31.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Drain tomatoes in colander set over large bowl, pressing lightly to release juices.
Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.
Melt butter in Dutch oven over medium heat.
Add onion and cook until softened, about 5 minutes.
Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.
Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes.
Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and ½ teaspoon salt and bring to boil.
Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
Discard bay leaf.
Puree soup in batches. (I use an immersion blender and leave it a wee bit chunky)
Return pureed soup to pot and stir in cream.
Season with salt and pepper.
(Soup can be refrigerated in an airtight container for 3 days.)
No special items needed.