Monday, January 25, 2010

Tomato Soup

I made a great tomato soup today for dinner. Well, actually, I used too much carrot so the whole soup ended up tasting carrot-y. But, the moments when I wasn't eating carrot chunks, the rest of the soup was delicious. There was just this nice deep tomato-ey flavor. I think it is because the recipe has you roast the tomatoes for 15 minutes.

It is a very simple recipe. Take a can of tomatoes. (I used two whole tomatoes.) Put on a baking sheet, sprinkle with olive oil, salt and peppper and stick in the oven at 450 degrees for 15 minutes. While that's roasting, take diced carrot, diced onion, and minced garlic and stew in a pot until soft. That takes about 10 minutes. When the tomatoes are done roasting, dump them into the soup pot with some chicken broth. I also added a frozen cube of basil which I got from Trader Joe. I think the real recipe uses a bay leaf. Then you simmer that for 15-20 minutes and blend with an immersion hand blender. I have this one, which is a pretty awesome hand blender and was only $20. Inexpensive, versatile and you can chop stuff too in the little processor. [Unfortunately it looks like they no longer carry it. This is now the top result on Amazon.]

That's it!