Wednesday, August 18, 2010

Creamy Tomato Soup

I love a good tomato soup and grilled cheese sandwich supper. Here's a healthy, home made version of this comfort soup.

Creamy Tomato Soup

8 roma tomatoes
1 clove garlic
olive oil
1 pat butter
1 stalk celery
1 carrot
1 small onion
1 tbsp flour (or rice flour)
2 cups vegetable broth
1 6-oz can tomato paste*
1 bay leaf
1 tsp garlic salt
1.5 cups whole milk (or cream)

Preheat oven to 450 degrees. Cut tomatoes in half and place skin-side down on baking dish. Slice garlic clove and place on tomatoes. Drizzle all with olive oil, then sprinkle with salt and pepper. Roast for 15 minutes. Meanwhile heat butter over medium low heat in large saucepan. Peel and chop carrots, chop celery and onion. Sauté in butter until tender. Stir in flour. Smash roasted tomatoes and add to saucepan. Add broth, tomato paste, garlic salt and bay leaf. Cover and simmer 10-15 minutes. Add milk and stir. Working in batches, puree soup in blender (or use an immersion blender) until smooth. Return to pan and heat through.

*If you are gluten free, be cautious when purchasing tomato paste. Some tomato pastes including those marked "Italian Style" may contain wheat.

1 comment:

  1. Thanks! A very nice recipe--great for the gardeners among us. Have you ever considered giving weight or measurement equivalents to variable-size ingredients such as "8 Roma tomatoes"? For times when we might need to substitute, say, a different type (&, therefore, size) of tomato, it would help to know how many pounds or cups of that ingredient we are aiming for. I like the addition of the carrot and celery over some recipes for this soup, since they add both greater nutrition and a richer flavor spectrum. Thanks for sharing! CAOC