Tuesday, February 19, 2013

Recipe: Tomato Soup

photo 1It’s not as fast as opening up a can of Campbell’s condensed, but it’s not too terribly time consuming either. It is definitely worth the upgrade in taste! After cruising some basic tomato soup recipes, I came up with my own…
I know, you’re in shock. Winking smile

Tomato Soup
1 Onion, chopped
4 garlic cloves, minced
2 Tbsp. EVOO
4 Cups Chicken Stock (or veggie stock)
3 14.5 oz. cans tomatoes (stewed, whole, crushed, what ever)
1 Tbsp. dried thyme
1 Tbsp. dried oregano
fresh ground pepper, to taste
1 tsp. cayenne for a little kick

Heat EVOO in stock pot. Add onion and garlic. Cook down until tender, about 5-7 minutes. Add chicken stock, canned tomatoes, thyme, oregano, pepper, and cayenne. Simmer for 10 minutes. Puree ingredients (if you have a stick blender, then this is a breeze!). Taste for seasoning. Adjust if needed. Simmer for a few minutes to let the puree meld and you’re done!

This made 3.5 pints along with the 3 servings we ate for dinner that evening. If you’re a canner like me, you can process the leftovers and store in the pantry for later. Which makes it a lot easier than opening a can of condensed since you’re just opening a can of your own premade fabulousness!



1 comment:

  1. Tomato soup is the best!! And I love those words on the mason jar - I want to do that on all of ours now!


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