The Best Tomato Soup

Wow! Where did summer go? Seems like the weather dropped 20 degrees overnight from a hot humid 92◦ to a comfortable sleep with windows open. I would say fall is upon us in all its glory. The leaves are turning a golden color, the smell of bonfires is in the air, and the soup kettle is simmering on the stove as I write. I think you will enjoy this recipe. It is not complicated, but hearty and healthy.

 

The Best Tomato Soup

Ingredients

14 oz. can of crushed tomatoes (or from summer surplus in the garden)

28 oz. can of peeled tomatoes

2 Tbsp. chopped Basil

1 tsp. kosher salt

1 onion and 4 cloves of garlic

4 cups of chicken stock

1 cup of whole milk

1 cup of 1/2 & ½ cream

Tbsp. butter

1/4 cup flour

1 (oz. fresh) tortellini (I like with cheese)

 

Instructions

Sauté the onion in melted butter right in a soup pot. Add the garlic, salt and basil the last few minutes of the sauté process. Add the chicken stock and tomatoes, when gently simmering, add the flour, with about 1/3 cup of the milk, whisking to make it smooth. Slowly stir this mixture into the pot.  Allow the soup to simmer for about an hour. The last ½ hour add the rest of the milk, cream, and the tortellini until the tortellini is cooked through.

(The milk, cream and broth can be adjusted to your own likeness in richness and thickness.)

 

Enjoy with a leafy green salad and Parmesan crusted bread

 

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