Tomato Soup
Is everyone getting sick lately, or is it just that I live in an unlucky area? Fortunately, we’ve dodged the bullet for now, but the constant cold, damp weather is certainly not going to help.
All the gloominess outside is making me crave a comforting bowl of a childhood favorite – tomato soup. Fortunately, I’ve grown up enough to be more sophisticated than to simply open a can of soup and heat it on the stove … unless it’s the Kirkland Signature Martha Stewart soup at Costco. The recipe is available online, however, so anyone can make it at home instead – and it’s quick, easy and delicious.
Pair it with a grilled cheese sandwich or just a nice hunk of freshly baked bread. Use the best tomatoes you can find – organic are best. For easy cleanup, use an immersion blender right in the pot for less mess and fewer dirty dishes.
Tomato Soup, from Martha Stewart.com
- 6 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 2 cloves garlic, chopped
- 24 ounces canned whole plum tomatoes
- 3 cups homemade or low-sodium chicken stock
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.
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[...] Note that it works best with thicker, less watery soups; chili and chowders would work much better than tomato soup. [...]
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