Even if you're not a big fan of tomatoes like Lena, I think this Tomato Soup recipe might be the rare exception. It's full of great flavor & smooth texture. Enjoy it with a piece of warm Italian or French bread & roasted garlic.
- Ingredients:
- 4 cups whole milk
- 3 14 oz. cans of diced tomatoes; drained
- 1/2 cup extra-virgin olive oil
- 2 Tbsp tomato paste
- 2 tsp cane sugar
- 1 large stalk of celery; chopped
- 1/2 medium onion; chopped
- 2 Tbsp unsalted butter
- 4 Tbsp flour
- 1 Tbsp basil pesto; store bought or see Sauce page for recipe
- 3 medium clove garlic; chopped to 1 1/2 cups
- 1/2 cup Parmesan cheese; grated
- sea salt & ground black pepper; dash of each
- Directions:
- In a 6qt or larger saucepan heat milk over low heat.
- In a large food processor or blender place remaining ingredients and pulse until smooth.
- Pour soup mixture in with milk & bring to a quick boil.
- Reduce to a simmer for 20-30 minutes, stirring throughout.
- Serve with a sprinkle of Parmesan cheese & a piece of garlic toast or French bread.