Fire Roasted Tomato Soup with Homemade Croutons
Prep Time: 10 min.
Cook Time: 30 min.
Total Time: 40 min.
Ingredients:
- 2 tsp olive oil
- 1/2 sweet yellow onion, finely diced
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 3 cloves of garlic, minced
- 1 28 oz can of diced fire roasted tomatoes
- 3 1/2 cups of chicken broth
- 2 tbsp tomato paste
- 2 tsp sugar (more if desired)
- Sea salt and freshly cracked pepper
- 1/4 cup of milk
- Homemade croutons (see recipe link above)
Directions:
Make the homemade croutons - see recipe link above.
Coat a small Dutch oven with the olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender; add the minced garlic and cook, stirring constantly, for 1 minute. Add the can of fire roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.
Blend the soup using an immersion blender until creamy and smooth then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Side Note: I was in the mood for a smoother soup so I poured it through a fine strainer. If you are in the mood for a a thicker and heartier soup, skip this step. Pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Top with homemade croutons and serve immediately. Enjoy.
Coat a small Dutch oven with the olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender; add the minced garlic and cook, stirring constantly, for 1 minute. Add the can of fire roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.
Blend the soup using an immersion blender until creamy and smooth then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Side Note: I was in the mood for a smoother soup so I poured it through a fine strainer. If you are in the mood for a a thicker and heartier soup, skip this step. Pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Top with homemade croutons and serve immediately. Enjoy.
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