I am still not feeling great (lucky me-ugh), as I mentioned in yesterday’s eats from the week, and canned soup isn’t going to cut it. Remember the Tuttorosso Giveaway? Well, I also was lucky enough to get a prize pack, which included a few large cans of tomatoes. Since tomato soup is certainly a favorite of mine, it was the inevitable to use one and make something at home. So I looked around online for the perfect recipe and threw together some ingredients I had on hand.
I noticed a lot of recipes use heavy cream to make a creamy textured soup, but I found a dollop of sour cream does the trick in your individual bowl, but with less calories. I used a Martha Stewart basic recipe to get me started but changed things around a bit. See below:
Recipe for Quick and Easy Tomato Soup
1 28 oz can Tuttorosso Italian Style Peeled Plum Shaped Tomatoes in tomato juice
1 1/2 cups chicken broth (or mix 1 chicken bouillon cube into 2 cups of boiling water to yield 2 cups of broth but discard or use remaining in other recipes)
2 small celery stalks, trimmed and chopped
1 medium onion, chopped
2 tbsp butter
½ tsp minced garlic (1 clove)
Salt and pepper to taste
Garnish with fresh or dried basil and sour cream (optional)
In a medium pot, melt butter and stir in chopped onions, celery, and garlic until fragrant and heated (a few minutes)
Add to veggies in the pot, the entire can of tomatoes and juice along with the chicken broth (stock, water, or as I used, make chicken broth with a cube of bouillon and boiling water, would also work well)
Allow to boil before lowering heat and simmering for at least 10 minutes
Split the mixture in half to make things easier, and using a blender, combine all ingredients to be smooth. Be careful-it’s hot and steamy!
Pour both batches back into the pot and season with salt and pepper to taste, before serving into individual bowls or portions
Next garnish each helping with sour cream and either fresh or dried basil for extra texture and taste and enjoy!