Friday, January 7, 2011

Recipe: Tomato Soup

8 cups of soup

6 medium tomatoes, diced
1/2 c celery, chopped
1/2 medium onion, chopped
1 c parsley, minced
1 six ounce can tomato paste
1 Tbsp sugar
1 Tbsp paprika
4 c broth

-Combine all ingredients in a pot.
-Stir to mix thoroughly.
-Bring soup to a boil.
-Reduce heat and simmer soup for 30 minutes.
-Serve either warm or chilled.

Goes well with bread or crackers and a glass of iced tea. To up the calorie load some cheddar type cheese makes a wonderful side.

Less expensive version: Omit the paprika and tomato paste. Use water instead of broth. This soup will be a thinner consistency. 

Rustic soup: Leave as is.

Smoother soup that looks more like the canned stuff: Puree in blender or food processor. 

Cream of tomato soup: Mix 2 parts soup to 1 part milk. Milk with higher fat will result in a richer soup. This will work with the less expensive version too.

Canning?: Use water or vegetable broth.

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