Tomato Soup

The Indian Summer we have been enjoying here is Tehachapi is OVER!!! The wind kicked up today. We had a high of 50F, and the wind was blowing at 30MPH with sustained gusts of over 50MPH! It is only forcasted to get worse as we have a 40% chance of snow on Friday Morning. Here in the mountains if we get anything over a 10% chance of snow we are guaranteed to get hit with the dreaded "fluffy white scourge". Great, my daughter's first official "snow day".

When the weather gets cold, I start making soup. Today I looked about my cupboards for available ingredients, and came up with enough stuff to concoct a half-homemade-creamy tomato soup. Here is the recipe:

Half-Homemade Tomato Soup

1/2 cup chopped onions
1/4 cup chopped peeled carrots
1/4 cup chopped celery
pinch of black pepper
2 Tbs. Butter
2 Tbs. All Purpose Flour
1 Qt. chicken broth (I use Swanson)
2, 14oz. cans tomato puree
1, 14 ounce can peeled, dice tomatoes
1 cup semisweet white wine-such as Riesling
1/4-1 cup heavy whipping cream (depending on your taste)
green onions, and sour cream to garnish
Fresh Bread for the side

Saute the veggies and black pepper in the butter until they are fragrant and turning golden.

Add the flour and mix vigorously until a lump-free paste from on the veggies. Add the stock and whisk. Simmer this mix for 20 minutes over medium high heat. strain out the veggies, reserving the stock. Place the veggies in a blender with one cup of stock and puree until the mixture is smooth and viscous. Pour this mix back into the stock and add the tomato puree, canned chopped tomatoes, and wine.

Allow to simmer for 20-30 minutes until the soup has reduced and thickened a bit. finish by gently stirring in the heavy cream. Ladle into bowls and garnish with sour cream and green onions.
Serve with a side of your favorite bread. MMMMMMMMMMMMMMMMmmmm....warm and yummy!!!!

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