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Thursday, 6 October 2016

Creamy Tomato Soup


It's a damp and rainy evening here in Victoria so we decided to make grilled cheese for dinner.  Nothing goes better with grilled cheese than tomato soup so I whipped up a quick batch of creamy tomato soup in less time than it took my husband to make the grilled cheese.  


This recipe uses a healthy tomato sauce recipe that I have been making for a little over a year now.  I tend to make a few big batches of it and preserve it in the pressure cooker so that we are stocked up all year long!  You can find the recipe for that sauce below. 


Creamy Tomato Soup

Serves 4 (1 Cup each)

Ingredients

3 Cups Grandma's Tomato Sauce
1 Cup Organic Vegetable Broth
1/2 Cup Greek Yogurt
4 tsp Shredded Parmesan Cheese

Directions

Combine Grandma's Tomato Sauce and broth in a large saucepan; cook, over medium-low heat, stirring frequently for 5-8 minutes.  Reduce Heat to low

Add greek yogurt. Mix well; cook, stirring frequently for 1 minute or until heated.  
Top each serving with 1tsp cheese. 
Portion Fix Container Count:  2.5 Green 1 Blue 1 Spoon 
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Grandma's Tomato Sauce

I made a few of big batches of this tomato sauce a over the last few weeks with the tomatoes from the garden. 
I canned them to preserve for the winter months as I did last year so I just opened up a Jar to use for this tomato soup to go with out grilled cheese dinner tonight!

Here is the Recipe. 


Grandma's Tomato Sauce Recipe

Prep Time: 40 min
Cooking Time: 1 hr  15 min



Ingredients

2 Tbsp olive oil
1 med onion, chopped
4 cloves of garlic, finely chopped
1 (6 oz can) tomato paste, no salt added
1/4 cup red wine
2 cans (28 oz each) whole peeled tomatoes [like San Marzano or Cento} crushed or pureed in a blender
2 Tbsp Honey
1 tsp sea salt
1/4  tsp ground black pepper
1 (3 oz) Parmesan (or parmigiano) cheese rind
3 Tbsp finely chopped fresh basil 

Directions

1.  Heat oil in large saucepan over me-high heat
2.  Add onion; cook, stirring frequently, for 5-6 min or until onion is translucent
3.  Add garlic and tomato paste; cook, stirring constantly for 2-3 min.  Do not let tomato paste burn.
4.  Add wine;  stirring constantly for 2-3 min. 
5.  Add tomatoes, agave, salt, and pepper.  Bring to boil,  stirring frequently.  Reduce heat to low; gently boil, stirring occasionally, for 3 min.
6.  Add cheese rind; cook, stirring occasionally, for 1 hour.
7.  add basil, mix well.

*The parmigiano rind is not totally necessary, but it is a great way to add depth to the sauce without much by way of extra calories. 

* You can sub the can of tomatoes for fresh tomatoes by chopping and blending them up in the food processor. I used about 6-8 cups of tomatoes but really it doesn't matter, the more the merrier!  

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