Kandy's Fire Roasted Tomato Soup (like paradise Bakery's)
2 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can San Marzano whole tomatoes (I buy them at Fresh Market)
14 oz can Muir Glen fire roasted diced tomatoes (I buy them at SuperTarget)
8 oz can tomato sauce
6 oz can tomato paste
4 cups water (chicken stock)
2 tsp salt
1/2 tsp pepper
2 cups milk
In a dutch oven saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste as well as water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender, or with immersion blender until desired consistency. (I like mine slightly chunky but you should puree until your hearts content) Add milk and seasonings and continue to simmer for another 5 or 1o minutes.
Notes:
I used water but I think I might try chicken stock next time to see what kind of depth of flavor that provides. Also I used skim milk, which was de-lish and saved me some calories but if you are feeling bold use something richer. I highly recommend you use the San Marzano tomatoes if you can find them. There is just something special about them. Feel free to check for seasonings and alter to your taste. I served this with grilled american & mozzarella cheese sourdough sandwiches.
Enjoy! There is something about making and eating soup from scratch that just nourishes the soul.
2 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can San Marzano whole tomatoes (I buy them at Fresh Market)
14 oz can Muir Glen fire roasted diced tomatoes (I buy them at SuperTarget)
8 oz can tomato sauce
6 oz can tomato paste
4 cups water (chicken stock)
2 tsp salt
1/2 tsp pepper
2 cups milk
In a dutch oven saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste as well as water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender, or with immersion blender until desired consistency. (I like mine slightly chunky but you should puree until your hearts content) Add milk and seasonings and continue to simmer for another 5 or 1o minutes.
Notes:
I used water but I think I might try chicken stock next time to see what kind of depth of flavor that provides. Also I used skim milk, which was de-lish and saved me some calories but if you are feeling bold use something richer. I highly recommend you use the San Marzano tomatoes if you can find them. There is just something special about them. Feel free to check for seasonings and alter to your taste. I served this with grilled american & mozzarella cheese sourdough sandwiches.
Enjoy! There is something about making and eating soup from scratch that just nourishes the soul.
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