Monday, March 7, 2011

Cream of Tomato Soup with Basil

I think I'm the only person in the history of the world that's gained weight on a liquid diet. Uuugh!!! I'm determined to get back to my pre-Wisdom Teeth weight by the end of the week by doing this liquid diet thing the right way- lots of homemade soup, less ice cream/pudding.

Cream of Tomato Soup with Basil

  • 2 (28-ounce) cans whole tomatoes packed in juice, all juice reserved
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 large carrot, peeled and grated
  • 2 large shallots, minced (I was out of yellow onions)
  • 4 garlic cloves,  minced
  • 2 tablespoons tomato paste
  • 1/4 t. cayenne pepper 
  • 2 tablespoons flour
  • 14.5 ounce can of low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup skim milk 
  • 1/4 cup chopped fresh basil
1) Roast the Tomatoes
Dump the canned tomatoes (& juice) into a mesh sieve over a bowl. Over the mesh sieve, use your fingers to seed the tomatoes & give them a little squeeze to remove the excess juice. Set aside all the reserved juice. Place the tomatoes on a foil-lined baking sheet and sprinkle with the brown sugar. Roast for 20-30 minutes in a 450 degree oven. The tomatoes will be done when the liquid has evaporated and the tomatoes are beginning to get some color. Once they've cooled, peel them off the foil and set them aside in a small bowl. They'll be a mushy mess. It's okay.
2) Sautee!
Heat the olive oil in a saucepan over medium-high heat. Add the carrot and shallots, sautee until softened, about 5 minutes. Add the tomato paste, garlic and cayenne pepper and sautee until the garlic has softened, about one minute. Add the flour and cook, stirring constantly, until everything is combined. 
3) Add the liquids
Whisking constantly, add in the chicken stock. Stir in the reserved tomato juice (I collected about 4 cups from the 2- 28 ounce cans) and roasted tomatoes. Cover, increase the heat to medium, and bring to a boil. Reduce the heat to low and simmer for about 10 minutes.
4) Blend.
Strain the soup into a medium bowl. Transfer the tomatoes and solids into a blender and puree until smooth. Put the liquids and blended solids back into the saucepan. 
5) Finishing Touches
Over low heat, stir in the cream (and/or skim milk) & chopped basil into the soup until combined. Simmer for 10 minutes.
Originally, I was going to use 1/2 cup of heavy cream- but the soup was so healthy up until that point that I just couldn't do it!! I used 1/4 cup heavy cream, and 1/4 cup skim milk. I think I prefer the soup a little LESS creamy, so that combo worked out perfect for me! Michael didn't miss the extra fat, either.

Served with a sliced tomato, basil, and mozzarella grilled cheese sandwich.

Michael ate his dinner while laying on the counter, watching 'Pretty Little Liars' on ABC Family.


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