I have developed a bit of a cold in the past few days, and so last night I was craving tomato soup for dinner. The best part about making your own soup is that there are always leftovers for lunch the next day! Add a little toasted cheddar on whole wheat baguette & a cup of green kombucha tea for the perfect winter warm up.
The recipe I used is from Martha Stewart, which I have adapted due to:
1. what I had on hand, and
2. to make it vegetarian & add some more vitamin power.
Classic Tomato Soup adapted from Martha Stewart
Serves 6
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 3 tablespoons chopped sundried tomatoes
- 1/2 teaspoon dried thyme
- 2 cans (14 1/2 ounces each) vegetable broth
- 2 cans (28 ounces each) crushed tomatoes (with basil if available)
- several handfuls chopped frozen spinach
Directions
- In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and sundried tomatoes; cook 1 minute.
- To saucepan, add thyme, broth, and tomatoes. Bring to a boil; reduce heat and simmer, 30 minutes.
- Using an immersion blender, puree soup in pot, leaving as chunky as you prefer. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Add spinach and stir until spinach is completely thawed and soup comes back up to temperature. Season with salt and pepper. Serve immediately, or let cool to room temperature before dividing among airtight containers (leaving 1 inch of space at the top) and freezing.
xo,
Terry
