We had a really great tomato soup served with balsamic caramelized onion and crimini grilled cheese sandwiches. If I had any adjustments to make, I would have used fresh roma tomatoes and roasted them in the oven for about an hour. That is my absolute favorite way to make tomato soup, it adds an intense burst of flavor. Also, I would have used a multigrain or whole grain bread, but the boyfriend came home with a white sourdough. Alas, that is what he wanted and requested!
Tip: It is not super important to get all the vegetables uniform or chopped up small, because you will blend this at the end.
Now check out the recipe.
Creamy Tomato Soup
2 TB Olive Oil
1 yellow onion diced
2 celery stalks, plus the green leafy bits at the top diced
2 carrots sliced
5 cloves of garlic minced
1 bay leaf
1 1⁄2 tsp dried basil
1 tsp dried oregano
1⁄2 tsp dried thyme
salt & pepper to taste
3 14-ounce cans diced tomatoes
2 tsp tomato paste
dash of sweetener of choice (I used sugar)
3 to 4 cups vegetable broth (with 1 TB nutritional yeast)
1⁄2 cup skim milk
2 TB cream
In a stockpot, heat the olive oil, add onions and celery. Sauté until onions are translucent — about five minutes. Add carrots, spices, and garlic, heat on medium heat. When garlic is tender and the spices fragrant — about two minutes, add diced tomatoes and paste. Bring to a boil, reduce heat, and simmer for about 10 minutes; add three cups of broth. Cover and simmer for twenty more minutes, taste for sweetness (should have a nice balance) and add salt. Using either a blender or immersion blender, blend until smooth. If you used a blender, return to pot. At this point, check for consistency, and add more broth if needed. Add cream and milk.
As previously mentioned, we served this with a delicious grilled cheese consisting of balsamic caramelized onions, crimini mushrooms, and Swiss cheese. This is for two sandwiches: I caramelized 1⁄2 thinly sliced onion adding a splash of balsamic vinegar, added four ounces sliced mushrooms, another splash of balsamic, and when those were cooked, I lightly buttered the bread. Put each slice, butter-face (hah!) down in a pan, arrange one slice of Swiss cheese on one slice and the mushroom/onion mixture on another. When cheese is melted, bread toasted, put the two together!
This meal came it at 466 calories per serving. One could easily substitute Earth Balance for the butter, which is a favorite in my home!
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