Sunday, October 18, 2009

Tomato Soup

We made this a couple of weeks ago and forgot to take a picture, so I made it again tonight. I was really excited to find a tomato soup recipe that actually uses tomatoes as opposed to cans of tomatoes!
Ingredients:
6 tomatoes, chopped
2.5 cups of vegetable broth
2 tbsp tomato paste
1 potato chopped
1 length of celery, chopped
1 carrot, chopped
1/2 red onion, chopped
olive oil
basil
garlic
pepper
4 tbsp milk
salt to taste

Cook up the vegetables in the olive oil for 5 minutes. Mix that with the broth, paste, tomatoes, and spices in a big pot. Bring to boil, then turn down and simmer for 20 minutes. Cool for 10 minutes and blend the soup until it is smooth. Add the milk and heat until bubbly. Eat!

The first time we made this we only had carrot and onion. This time we only had potato and celery. It was very good once we got it salted to taste. The original recipe didn't mention salt at all. Also this time I ran out of vegetable broth, so I used mushroom broth to make up for it. McKay loved it and Margaret tried to drink what she couldn't spoon from the bowl, so it got toddler approval.

I promise this won't turn into a recipe blog. We'll be back to our regularly scheduled Inquisition Monday tomorrow morning. :)

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