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!!!
