Tomato Soup

My willingness to eat tomatoes is very limited. I like them in ketchup, bbq sauce, salsa, pasta sauce and this tomato soup. It is seriously sooooo good.  It's silky, smooth, packed with flavor, good fruits (tomatoes are a fruit!) and veggies.  Just try it.  You won't regret it.

Ingredients:

   1 can of a 14.5 oz can of tomato sauce

   1 15 oz can of roasted tomatoes

   1 onion, diced

   1 cup chicken stock
   2 Tbsp olive oil
   1/2 cup celery, diced
   1/2 cup carrot, diced
   3 oz. cream cheese
   1/4 tsp salt
   1/2 tsp sugar
   1 Tbsp basil
   black pepper to taste


What to do:

   In a large sauce pan saute onions, celery, and carrots in 2 Tbsp oil. (the longer you cook them the smoother the soup will be.)  Once tender (or way more when we do it) add garlic and saute for about a minute.  Season with salt and pepper.  Add tomatoes, tomato sauce, and broth.  Boil for a long time, minimum 25 min, again, the longer it cooks the better the flavors meld and the smoother the soup will be.  Add salt, pepper and sugar to taste.  Add basil and cream cheese.  Cook for about 5 more minutes.   Now, the equipment you have, or how chunky you like your soup will determine the next steps.  If you like it chunky.... your done. We have tried a food mill, that works too if you like chunks.   You can use an immersion or stick blender, or a food processor.   We like this soup to be smooth and velvety.  So, we put it in our Blendtec blender for about 45 seconds on high.   garnish with a little basil and enjoy.  Your Welcome.


If you are going to go all the way and do grilled cheese.. please do it right.   Use fresh french bread and garlic butter.