Sauté in a Dutch oven or large pot, until softened:
1/2 a small onion, finely minced
1large celery stalk, finely minced
1 medium size carrot, peeled and grated
1tsp garlic paste, or one finely minced garlic clove
1 28oz tin of diced tomatoes with Italian herbs, include juice*
1 14.5 oz tin of diced tomatoes, include juice
With a hand blender, purée the soup. Alternatively, dump the sautéed vegetables into a blender, and add half of the tomatoes. Purée until smooth, then pour into the soup pot. Add the second half of the tomatoes to the blender, purée until smooth, and add to pot. And put back on heat. Add:
3/4 cup cream (any fat content that you prefer)
Stir and heat through. Add salt and black pepper, to taste.
If desired, top with any of the following:
Sour cream dollop
Plain Greek yogurt dollop
Fresh basil, chopped or chiffonaded
Home made croutons
A sprinkle of shredded sharp cheddar cheese
* you can use plain diced tomatoes and just add some Italian seasoning, or fresh basil and oregano.
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This is one of those sort of “on the fly” recipes: make a medium white sauce, add herbs and seasonings, and then add tuna and peas. For more flavour, caramelize some minced onions and celery in the butter before adding the flour and the rest of the ingredients. Add and subtract flavourings to suit yourself.
3 to 4 Tbsp butter**
1/4 cup flour*
3 cups milk
1-2 tsp dried dill, or a couple of tablespoons of fresh, chopped
3 scallions, sliced finely
Salt and pepper to taste
Splash of lemon juice
Dash of Tabasco sauce
3/4 cup frozen peas
2 to 3 tins tuna
In medium saucepan heat butter until bubbly**, add flour and cook for a minute or two.Add milk bit by bit until all milk is incorporated into flour/butter mixture — stir well with wire whisk after each addition until mixture becomes very smooth…keep stirring…it will get smooth!Add dill, splash of lemon juice, and Tabasco, season with salt and pepper to taste.Simmer for about ten minutes, stirring occasionally, and then add the tuna, frozen peas, and the scallions.Warm until tuna and peas are heated through. Add more milk if necessary to get the consistency to one that you like. Spoon into vol-au-vent shells, or onto toast, puff pastry, or similar.
* If you’d like a thicker filling, use 6 tablespoons of butter and 6 tablespoons of all purpose flour.
** It’s nice to add some finely minced onion (1 small) and celery (1/2 to 1 stalk) to the butter in the first step, and sauté until soft, then proceed with the rest of the recipe.