Tomato soup ~

I made this last Saturday and again on Monday.  The second go round I found out the following:  This is one of the few things all three children will not want to eat again.  Even though FLD said, “Hey, this is really good!”…turns out he thinks one needs to chew in order to be satisfied and an occasional succulent tomato doesn‘t qualify.  He’s wrong, but he’s 14, so he’s not wrong.  Parent?  You understand.  Miss Annabelle said she liked it, too - surprisingly.  In a surprised happy hopeful enthusiasm I asked if she would have more.  No, she won’t.  Strike two.  I barely needed to look in the direction of Little One More to know her reaction.  She silently balks at things with tomatoes in it.  She was so proud of herself telling me that she ate three bites.  Truth is, I was proud of her. My fragile food ego was not bruised.  Much.  

The ending which resulted in those that were pleased with this soup:  When I had company over Saturday night, this was on the menu.   They both had seconds.  It’s good.  I’ll be making this every winter from here on out - that’s how much I loved it.  And to love means I don’t need to have it verified by an outside source to have my love be validated.  That’s not soup talk.  May your week be one that is full of honest love.  


Tomato soup ~

2 T. olive oil
1 medium sweet onion, diced - approximately 1 c.
3 large garlic cloves, minced
Freshly ground pepper
Kosher salt
Fresh thyme leaves, approximately 2-3 tsp.
Fire roasted tomatoes, loosely drained, leaving approximately 2 lbs. of the tomatoes to work with. (see note)
2 c. chicken stock
3 T. unsalted butter

• Heat a soup pot over medium heat.  Add olive oil when hot. 
•  Add the onion, salt, pepper.  Saute for five minutes or until slightly browned.
• Add the garlic, saute for a minute longer.  Be careful to not brown garlic.Add the thyme leaves, tomatoes, stock.  Bring to a simmer - a steady, full simmer - let simmer 30 minutes.  This will reduce by quite a bit.  (see notes)
• Add butter and remove from heat.  Stir to melt the butter.
• Remove approximately 2/3 of the tomatoes to a blender.  Do not close up the top completely or the heat will blow the lid off.  Instead, use a towel over ¾ of the top with the lid more than ajar.  Start off on low and puree.  
• Return the pureed soup to the pot.  Add more stock at this point if you want a thinner soup.
• “Oh boy!” said the porcelain bowl, “Tomato soup comin’ up!!”
• Croutons and parmesan cheese optional…but oh, what a nice bonus.

Notes -

Possibly two 28 oz. cans of fire roasted tomatoes, drained, might be enough.  I buy 6 lb.+ cans of fire roasted tomatoes, so I only know what I measured out and weighed from a larger can to make this recipe.

The yield from simmering and reducing will vary depending on how vigorous your simmer winks at you.




Toodles!!!
xoxo