Way back in December, I won a Limited Edition Muir Glen Reserve Kit, courtesy of The Spiced Life. Four cans of Muir Glen tomatoes, packed in the cutest wooden mini-crate, along with a menu-style recipe booklet. Although I was quick to thank Laura (and Alex for randomly selecting my entry), I have been quite tardy in actually using some of my well-gotten gain.
Until today! Huzzah! I made tomato soup!
I've never been able to make a decent tomato soup. Every tomato soup up to now has looked and tasted like marinara sauce. This version tastes a bit better, most likely due to the high quality of the tomatoes. But it still resembles marinara sauce. The reason might be due to my cheapo immersion blender, which does a poor job of pureeing. I can get away with using it for most recipes, but not, it seems, with tomato soup. TheHubby says, "So go out and buy a blender or food processor or whatever you need already" (isn't that sweet of him?). Nah, I'm patient, I can wait for
I used half of my winnings for the soup: one can of fire-roasted tomatoes and one can of plain. But 2 of either can (can ... get it?) be used.
Because I was serving the soup with a meat meal, I substituted soy milk for the cream and omitted the quarter-cup parmesan cheese. To jazz it up a bit, I garnished each serving with a spoonful of parve pesto sauce. Even without the dairy cooties it was still a nice soup to serve on a chilly Sunday evening.
"Creamy" Tomato Soup
adapted from Muir Glen
makes 4 servings
2 Tbl. olive oil
1 medium onion
1 Tbl. finely chopped garlic (bottled okay)
2 cans (14.5 oz each) diced tomatoes, undrained
1/2 cup soy milk
2 Tbl. chopped fresh basil leaves
1/2 tsp. salt (or to taste)
1/4 tsp. ground black pepper (or to taste)
1-2 Tbl. parve pesto
Dice onions. In 3 or 4-quart saucepan, heat olive oil over medium heat.
When hot, add onions and saute 5 minutes.
Add garlic and continue to saute for 5 more minutes or until onion is soft and translucent.
Reduce heat to medium-low. Simmer 30 minutes, stirring occasionally.
Add soy milk and chopped basil. Using an immersion blender, puree until smooth. Add salt and pepper to taste.
Serve hot with a dollop of pesto.