Monday, July 6, 2009

CREAMY TOMATO SOUP

This recipe has no photo -- it was lost when our old computer was reformatted. My blogging friend, Donna, from My Tasty Treasures, uses this super-simple and quick recipe often. I have to agree with Donna: this recipe is good for a standby fave. There are no exotic ingredients, and you don't have to think hard when you make this. It's great for a no-brainer day -- and we all have those, don't we?

I added some basil to the ingredients, since basil and tomato are inseparable for me, and used dried. It's not that I prefer dried herbs -- my garden herbs weren't ready yet when I made this soup. I think fresh Greek oregano would be wonderful in this soup, but I would still have to add some basil; just can't help it. I also upped the half and half and used fat-free. In tomato soups, I like to cut the acidity of the tomatoes with a milk product, and I prefer using low-fat or fat-free products when I can. Lastly, I subbed olive oil for butter because I like to avoid butter when possible. In savory dishes, most of the time, olive oil can be subbed.

Creamy Tomato Soup, adapted slightly
Source: My Tasty Treasures
Rating: 8 out of 10

INGREDIENTS: 1 Tbsp. olive oil
1/2 cup finely chopped onion
1 large garlic clove, finely chopped
1 (28-oz.) can crushed tomatoes
1-3/4 cups low-sodium chicken broth
1/2 tsp. dried Turkish oregano (fresh oregano may be subbed -- use 2-3 sprigs)
1/2 tsp. dried Mediterranean basil (fresh basil may be subbed -- use 5-6 leaves)
sea salt and black pepper to taste
1/2 cup fat-free half and half
(If using fresh herbs, you will need additional for garnish.)

Heat the oil in a 3-quart heavy pot over medium heat; add onions and cook till transparent, about 6 minutes. Add garlic and cook additional minute. Add tomatoes, broth, herbs and about 1/2 tsp. salt and 1/8 tsp. pepper. Bring to boil; reduce heat to simmer; cook till thickened, about 45 minutes. (I used my immersion blender at this point to smooth everything out.) Slowly add half and half, stirring constantly. Taste to adjust seasonings, adding more salt and pepper if needed. Garnish soup with fresh oregano or basil and serve with grilled cheese sandwiches, if desired.


11 comments:

Debbie said...

Sounds delicious Judy. I remember this from Donna's site.

Delectable Dining said...

I love tomato soup but have yet to make my own. This looks wonderful! I might have to make some to serve with grilled cheese sandwiches!

Donna-FFW said...

Judy, I am so glad you enjoyed it. Thank you for the shout out. It is my favorite quickie tomato soup. I will try your changes next time. Except the butter, I like my butter:)

Lynda said...

This does sound really good and easy- I have lots of days when I could use a dish like this! :)

Reeni♥ said...

This sounds great, Judy, full of flavor, and so creamy! Home-made is the best, especially when it comes to soup.

teresa said...

Oh this looks so creamy and delicious! I will be trying this soon for sure!

biz319 said...

I love using fat free half and half in my soups too!

Looks delicious!!

Sophie said...

This is what I call a simple tomato soup!
I add sometimes soy cream to the soup because I can't eat real cream because i am lactose intolerant & I like its tastes!

Juliana said...

Love tomato soup...never made at home...will definitely try your recipe...sounds really yummie!

Kerstin said...

It sounds delicious and I love how you lightened it up a bit! Homemade tomato soup is such great comfort food.

Katrina said...

That sounds great!