Creamy Triple Tomato Soup
- Ready In:
- 47mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 tablespoon extra virgin olive oil
- 2 large garlic cloves, minced
- 1⁄2 cup tomato paste
- 1 cup tomato sauce (i use my own homemade, but a can will work in a pinch)
- 1 (28 ounce) can tomatoes (crushed, stewed or diced, NOT sauce or whole)
- 3 cups vegetable stock
- salt
- pepper, to taste
- 1 bay leaf
- 1 tablespoon dried basil (optional, use if using canned sauce or no basil in larger can of tomatoes)
- 1 cup sour cream
- 1⁄2 cup shredded pecorino romano cheese (optional)
directions
- In a 3 quart or larger pot, heat the olive oil over medium heat and saute the garlic until fragrant but not browned.
- Stir in the tomato paste and brown the tomato paste in the pot for 2-3 minutes, stirring every 30 seconds or so.
- Stir in the tomato sauce, 28 ounce can of tomatoes, vegetable stock, salt, pepper, bay leaf, and basil (if using). Cover and bring to a simmer.
- Simmer, loosely covered, at least a half an hour, but longer is better, up to an hour.
- Turn off the heat. Whisk a little bit of the hot soup into the sour cream to create a smooth creamy base which you will then stir into the pot of soup.
- Serve, topped with a little pecorino romano, if desired.
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Reviews
-
Pretty much followed your recipe on down, although I didn't include the cheese at the end! Also I did use a small amount of salt along with some lemon pepper in place of the pepper indicated! Definitely a great tasting tomato soup, for sure, & a recipe worth keeping, too! Thanks for sharing it! [Made & reviewed in the current Think Pink Special]
Tweaks
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Pretty much followed your recipe on down, although I didn't include the cheese at the end! Also I did use a small amount of salt along with some lemon pepper in place of the pepper indicated! Definitely a great tasting tomato soup, for sure, & a recipe worth keeping, too! Thanks for sharing it! [Made & reviewed in the current Think Pink Special]
RECIPE SUBMITTED BY
quotPink Eyedquot J
New Brunswick, 0
<p>I've been working in foodservice for over ten years now in many different guises. I like to think that I have a very unique perspective on food since I know it from so many different angles. Ask me anything. I don't bite, unless you look like food.</p>