Tomato Soup, enameled dutch oven

 Who doesn't love Tomato soup?  Well, I have a fab recipe for you.  Pictured here is my new cast iron enameled skillet.  I got this beauty at Costco and spent about 1/5 of what you would spend at any other store.  It's my favorite new toy!  I have made this soup twice and it's easy, yummy and slightly addicting.  Here's what you need:

2  (28 ounce) cans of diced tomatoes

1  (14.5 ounce) can of chicken broth

3 TBSP of unsalted butter

1 onion chopped

1 bay leaf

2 TSP brown Sugar

2 TBSP tomato paste

2 TBSP all purpose flour

1/2 TSP baking soda

Salt and Pepper

1/2 cup heavy cream

*drain tomatoes in a colander set over a large bowl, pressing to release juices.  Transfer tomato juice and broth to large measuring cup (should measure 4 cups or more); reserve.

*Melt butter in dutch oven over med heat.  Add onion and cook until softened, about 5 min.  Add 2/3 of drained tomatoes, bay leave and brown sugar and cook, sirring occasionally until tomatoes begin to brown, about 15 min.

*Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken about 2 min.  Stir in tomato juice and broth mixture, remaining tomatoes, baking soda and 1/2 TSP of salt and bring to a boil.  Reduce heat to medium-low and simmer until thickened slightly about 5 minutes, remove from heat

*Discard bay leaf and puree soup using an immersion blender or in batches in a regular blender.  Stir in cream and season with salt and pepper.  I also like to add smoked paprika, cayenne pepper for an extra kick. 

Try this NOW, you will be hooked!!!