Theresa's Double Tomato Soup
"Found this in Cooking Light (March 2007) Magazine. This recipe was a finalist for Side Dish Category in the Cooking Light Ultimate Reader Recipe Contest. I made this because I had all the ingredients on hand (except for the basil, its winter after all!). Delicious and easy! AND its good for you, taste like there is cream in this soup, not a drop, that is guilt-free perfection!!"
photo by cUte Kitty pUnk
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
3/4 cup
- Serves:
- 6
ingredients
- 1 tablespoon butter
- 1 cup chopped onion (1 medium)
- 3⁄4 cup shredded carrot
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 teaspoon sugar
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon salt
- 10 large basil leaves, divided
- 3 drained sun-dried tomatoes packed in oil, with herbs
- 2 (14 1/2 ounce) cans organic diced tomatoes, undrained
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
directions
- Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently.
- Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sundried tomatoes, diced tomatoes, and broth, and bring to a boil.
- Reduce heat, and simmer 1 hour.
- Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to aviod splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.
- (I didn't have fresh basil, so I used dried basil, I can't wait until summer to use fresh basil, even without it was great!).
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Reviews
-
This soup is good. Very thick but smooth. My husband and I were thinking 3 stars because it's not very salty and we are used to saltier soups. But I had seconds because it is good. The leftovers - the second day soup is definitely a 5 star soup. I didn't feel the need to add any salt to it. It's perfect. The only thing I did differently was use 1/2 teaspoon baking soda while it cooked. This is a trick I picked up - it cuts the acidity without having to add milk or cream to the soup.
RECIPE SUBMITTED BY
My parents are from Russia and I was born in Norway. I grew up in Queens, NY. I have lived in Guam, MA, and VA; and in all the places I have lived, I never found pizza, bagels, and bread like they make it in NY. As a New Yorker, you took it for granted, even bad pizzerias in NY were better than what I have tried elsewhere. So, for the past 20 years I have tried to develop my own dough, I have come close.
I have worked in Washington, DC, for 14 years in the Federal govt. My husband and I moved to Oregon in 2005. Just left our jobs and the East coast forever! Have no regrets! We love our new state/home. Enjoy camping, hiking, kayaking, and beachcombing. I love to read, mostly science fiction/fantasy novels, and craft projects. Over the years, cooking has developed into a passion for me, my husband is very happy about this obsession, his only gripe is I don't repeat a lot of his favorites because I'm always trying out something new, oh well. So many recipes so little time to explore them all. My cookbook collection is huge, can't help it, I admit it--its an addiction. Then the internet comes along with sites like this one and so many others, what is a person to do? Try them all of course! Since we moved to Oregon, we haven't hooked up our cable TV and don't miss it. In fact, we gained more time--we're in control!
