|Homemade Tomato Soup|
This particular recipe came from Oprah's website and part of her comfort food menu. Me and my siblings do not fancy tomatoes that much, except probably when it comes to Spaghetti, lol. And since we've just tried mom's Pumpkin soup and ended up loving it, I thought then maybe a Tomato Soup could be a hit too! Without further ado, let me share Oprah's version:
3 Tbsp. butter
1 small onion , chopped
1 medium carrot , diced
1 stalk celery , diced
2 cans, 28 ounces, crushed tomatoes (I used Hunts diced basil-garlic-oregano)
6 sprigs parsley
4 cups chicken or vegetable stock
1/2 cup heavy cream
Freshly ground pepper
1/2 sourdough baguette , sliced into 1/2-inch rounds (I simply bought croutons)
2 Tbsp. olive oil
2 Tbsp. grated Parmesan cheese
In a large pot over medium heat, melt 2 tablespoons of butter. Add onion, carrot, and celery and sauté until tender but not browned, about 6 to 8 minutes.
Add tomatoes, parsley, and stock. Bring to a boil and reduce to a simmer and cover. Skim foam and fat from top and cover. Simmer until carrots are tender, about 25 minutes. Remove parsley sprigs and discard. Puree soup in batches in a food processor or blender (or use a hand blender). Return to pot and stir in cream and remaining tablespoon of butter. Season to taste with salt and freshly ground pepper.
Meanwhile, cut baguette slices into chunks and toss with olive oil and Parmesan. Place on a sheet pan and bake at 400° until golden brown and crispy, about 10 minutes. Pour soup into mugs and place a few croutons on top.
Well, I find it too sour-y for my taste, except for mom who just loved everything about this tomato soup and finished almost half of the serving all to herself (it took her two days to finish). I like the pumpkin soup more because of its sweeter flavor.