Tomato Soup Weather
It's freezing again! Time to stay in and cook yummy things to warm your body and soul, perfect for tomato soup!
To be honest, I think it's always tomato soup weather.
My favorite to cook at home is the old stand-by Campbell's tomoto soup.
My Campbell's tomato Soup
I cook it on the stove top with a can of milk or
1/2 can half and half or cream and 1/2 can of water.
I stir in some garlic and shredded parmesan cheese.
Not the shaken kind that comes in the green can. Never. Ever.
You might like to season with a bit of pepper.
I never add salt to anything store bought because typically its already loaded with sodium.
Heat on medium high heat to a simmer to until it gets good and frothy.
Go to the Campbell's website to find even more fun recipes with tomoto soup.
My favorite restaurant tomato soup is from Nordsrom Cafe. Every time I go to Richmond, I end up at Nordstrom within the first 24 hours and most every trip involves lunch at the Nordstrom Cafe. I'm obsessed with their salad dressings and tomoto soup.
I got really lucky today when I found this fantastic recipe for it at over cocktails.
I can't wait to try out the recipe! If you get to it before I do, please let me know what you think!
Nordstrom Cafe Tomato Soup
4 Tbsp olive oil
6 medium sized carrots, sliced
3/4 large onion, chopped
1 small shallot, chopped
15 tomatoes (or 3 28oz cans whole peeled roma tomatoes)
1 quart chicken broth
Kosher salt
Freshly ground pepper
2 cups heavy cream
1-2 T fresh basil, minced
6 medium sized carrots, sliced
3/4 large onion, chopped
1 small shallot, chopped
15 tomatoes (or 3 28oz cans whole peeled roma tomatoes)
1 quart chicken broth
Kosher salt
Freshly ground pepper
2 cups heavy cream
1-2 T fresh basil, minced
Heat olive oil in a large dutch oven over medium heat. Add onion and saute for 5 minutes. Add carrot and saute for 5 minutes. Add shallots and saute for a few minutes. Add tomatoes, stock, salt and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes. Remove from heat and allow to cool slightly. Puree soup in batches in a food processor until smooth.
* If you want to freeze the soup then stop here before adding cream. When you're ready to eat, thaw soup and continue with recipe.
When ready to eat, return to saucepan and place over low heat. Stir in basil and cream. Heat until just heated through. Season to taste with salt and pepper.
* If you want to freeze the soup then stop here before adding cream. When you're ready to eat, thaw soup and continue with recipe.
When ready to eat, return to saucepan and place over low heat. Stir in basil and cream. Heat until just heated through. Season to taste with salt and pepper.
What's your favorite tomato soup recipe?
**DISCLAIMER**
I usually spend some time on the weekends doing several posts ahead of time and obviously this was one of those! It's beautiful and sunny and warming up here today so the "freezing today" weather I mentioned doesn't really fit. But the tomato soup is still yummy!
