Monday, July 30, 2012

Keeping it Simple - Cream of Tomato Soup

This soup is pretty simple.  Put some canned tomatoes, a little chopped onion, some chicken broth, and butter in a pot, let it simmer for an hour, add whipping cream and you're ready to go.  It's also pretty delicious.

My mother-in-law found the recipe in an old issue of Taste of Home, liked it, and set it aside to share with me.  With it, she gave me two quarts tomatoes that they grew, picked and canned. 

Last night Matthew and I savored the final hours of our weekend and gratefully ate this soup.  In spite of this hot and humid South Carolina summer, and we both had seconds.  Even Matthew who generally does not care for soup. 

Don't let the simplicity or the ingredients (butter and whipping cream!) concern you.  One pot makes 8 servings, and one serving is right under 300 calories (if online calorie counters are to be trusted).  Because the soup has so few ingredients, I recommend using the best quality you have available.  Use real chicken broth rather than bullion and high quality canned tomatoes. 

So without a lot of fuss or fanfare, here is the recipe carefully saved for me by my mother-in-law.  I wish I could give each of you a jar of homegrown tomatoes to go with it.

Old-Fashioned Cream of Tomato Soup
Adapted from from Taste of Home

1 quart of diced tomatoes, undrained
1 cup chicken broth (I used Trader Joe's organic, free-range)
1/4 cup butter
1 Tablespoon onion, chopped
1/8 teaspoon baking soda
2 cups heavy whipping cream

In a large nonreactive pot combine the first five ingredients.  Bring to a boil.  Lower heat, cover, and simmer for 1 hour.  In a heavy saucepan, heat whipping cream.  Do not let the whipping cream boil.  Just before serving, use an immersion blender to puree the soup.  Slowly add one cup of soup to whipping cream.  Add whipping cream mixture to pot of soup.  Serve immediately.  Makes 8 servings.

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