Healthy Tomato Soup

28 Sep

I really love tomato soup.  I am not, however, a fan of heavy cream or loads of butter, so I devised this much healthier and just-as-tasty version.  It turned out to be wonderfully flavorful and quite filling.  For a more filling option, pair this with some homemade croûtons or a grilled cheese.

Healthy Tomato Soup

4 medium tomatoes, blanched¹, peeled, seeded and diced

2 tbs. olive oil

1 tbs. Brummel & Brown

3 large cloves garlic, minced

1 small onion, diced

1 medium carrot, sliced

1 stalk celery, sliced

1 small baking potato, cut into 1/4″ dice

Kosher salt and freshly cracked black pepper

1 1/2 cups homemade pork/beef stock

1 tsp. garlic flavored hot sauce

1 tsp. dried parsley

Sour cream, for garnish

Shredded cheddar cheese, for garnish

In a large saucepan, heat olive oil and Brummel & Brown over medium heat Brummel & Brown is melted.  Add garlic and onion and sauté until onion is translucent, roughly 3 minutes.  Add carrot and celery and sauté until carrots are tender, roughly 3 more minutes.  Add baking potato and season with salt and freshly cracked pepper to taste.  Sauté another 2-3 minutes.  Add tomatoes and sauté until heated through, roughly 3-4 minutes.  Add pork/beef stock and reduce heat to maintain a simmer for 15 minutes or so.  Season with garlic flavored hot sauce and dried parsley.  Taste and adjust seasonings as necessary.

Transfer to a food processor and blend until desired consistency.  I prefer a consistency that has a little bit of a chunky texture but is mostly smooth, which I accomplished by running the food processor for about 30 seconds, scraping down the sides, and then pulsing in 1 second bursts another 10-15 times.  It may be necessary to do this in batches, so be aware of your “liquid maximum” line.

Return to pan to reheat if necessary.  Serve garnished with sour cream and shredded cheddar cheese to taste.

¹How to blanch tomatoes:

Rinse and clean tomatoes.

Remove stems and core of tomato.

Boil a pot of water large enough to fit all tomatoes comfortably, completely submerged.  If necessary, work in batches, since they only need to be blanched for a minute or two.

Place a large bowl of ice water in your sink.

Boil tomatoes for thirty seconds to a minute and place directly into ice water with slotted spoon or after draining through a colander.

Let sit in ice cold water for a minute or two and then remove skins.  They should slip right off.  Discard skins.

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One Response to “Healthy Tomato Soup”

Trackbacks/Pingbacks

  1. Slow Cooker Tomato Soup « Kelseyincleveland's Blog - August 28, 2011

    […] I already have a recipe posted for a healthy tomato soup, I wanted to make another version that is a bit easier.  First, I decided to skip the usual step […]

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