Chunky Creamy Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Had several fresh tomatoes to use, and decided that I wanted to play Mad Scientist and create a soup using ideas from severa different recipes I have seen. Served this for a girls nite dinner, along with Parmesan Crisps and My Sister's Awesome Salad. Read more . (I totally got the parmesan crisps from Janet's recipe: Mixed Greens With Parmesan Crisps, and I've included my version of them here) Ingredients:
soup |
evoo |
2 t margarine (optional) |
2-3 c chopped, fresh tomatoes |
1/4 large yellow onion, chopped |
1 1/2 t chopped garlic |
couple pinches kosher salt |
white pepper |
1-2 t worcestershire sauce |
1-2 t celery flakes |
1 t italian seasoning |
2 t dried basil |
1 28 oz can diced tomatoes (i use hunts because the don't taste sweet, personal preference) |
1 tiny can tomato paste |
about 3/4 quart chicken stock |
about 3/4 pint half and half (what i had, could use skim milk or whatever) |
parmesan crisps |
shredded parmesan |
italian seasoning |
Directions:
1. SOUP
2. In large skillet, drizzle EVOO and melt margarine.
3. Add onion and fresh tomatoes (with juice).
4. Saute on low til onions are soft.
5. While sauteing, add seasonings and garlic.
6. When onions are soft, stir in canned tomatoes, tomato paste and stock. Simmer on low about 20 min, stirring occasionally. (At this point I put the pan in the fridge, and finished it when I got home from work that evening)
7. Stir in half and half, and simmer on low another 10 min or so.
8. PARMESAN CRISPS
9. Preheat oven to 400
10. Mix cheese and seasoning together
11. Spray cookie sheet with Pam
12. Place a T or so of mixture on pan, spread out a little to flatten, leave about an inch between crisps
13. Bake 4 min on one side, flip, bake one more minute
14. (Stay with them and keep an eye on them, they cook quick)
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