My mother-in-law often makes a delicious, creamy tomato soup that I always end up havin' a hackerin' for. A couple days ago, my sister came to visit and we tried to recreate it. My mother-in-law told me the recipe a while back, but I only really remembered tid bits. Since she is off visiting the motherland (Ukraine) for the next few weeks, I couldn't just call her up and ask.
We perused the net and found this easy tomato soup recipe from Rachel Ray. We used that recipe as a base and added to it according to what I could remember from my mother-in-law's recipe. Turned out wonderful... great flavor with a nice, smooth texture.
Here's what you need:
4 Small/Medium Red Potatoes peeled (or two large potatoes)
1 Tbsp. Olive Oil
1 Yellow Onion, chopped
2 Stalks Celery, chopped
2 Carrots, chopped
4 Cloves Garlic, chopped
1 28 oz. Can Concentrated Crushed Tomatoes
1 32. oz. Container Chicken Broth (or stock)
1 Cup Heavy Cream
4 Sprigs of Dill (or 2 Teaspoons Dry Dill Weed)
1 tsp. Garlic Powder (about)
Salt & Pepper to taste
1 Handful Mexican Shredded Cheese (about 1/2 cup)
Blender, Food Processor, or Immersion Blender
Large Stock Pot
Medium Stock Pot
1. In a medium stock pot, fill midway with water, add the potatoes and bring to a boil. Boil until you can stick a fork through the potato without breaking it. About 20 minutes.
2. While the potatoes are boiling, heat olive oil over medium high heat in the large stock pot. Add onion and saute until translucent, about 5-10 minutes. Add carrot, celery, and garlic, continue sauteing for about 10 minutes. After 10 minutes, lower the heat.
3. Take the potatoes off the heat and run under cool water. Carefully take each potato out and roughly chop them. Add the potatoes to the large stock pot. Turn the heat back up to medium high.
4. Add the crushed tomatoes, chicken broth, garlic powder, salt & pepper and stir. Once the soup starts bubbling, add the cream and lower the heat. Let simmer for about 15 minutes on low.
5. If you have an immersion blender, then puree soup in the stockpot. If you're using a blender or food processor, carefully scoop soup in and puree about 30 seconds. I filled my blender about halfway each time, which I repeated three times to get all of the soup pureed.
6. Put the soup back into the stockpot and add the shredded cheese. Bring the heat up to medium high and stir until cheese is no longer visible. Once soup bubbles, lower the heat and it's ready!
|photo by Christin Child|