Prep 25 mins
Cook 30 mins
A nice creamy soup. I make this in the summer when the tomatoes are really fresh from the Farmer's Market (canned is ok). The dried tomatoes add another depth to this soup.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, finely chopped
- 4 cups chicken stock or 4 cups vegetable stock
- 4 cups chopped ripe tomatoes or 4 cups canned Italian tomatoes, drained
- 1 large potato, peeled and diced
- 1⁄2 cup sun-dried tomato (not in oil)
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 cup milk or 1 cup half-and-half or 1 cup heavy cream
- fresh ground pepper
- chopped chives (to garnish)
- Heat the olive oil in a large pot over moderate heat.
- Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes.
- Add the stock, tomatoes, potato, sun-dried tomatoes, and basil.
- Bring to a boil, reduce heat, and simmer covered for 20 minutes, until the vegetables are tender.
- Puree in a food processor, or blender, in small batches until smooth.
- Strain through a fine sieve if desired.
- Stir in the milk or cream and season with sugar, salt, and pepper.
- Serve garnished with chopped chives.
- This soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes.
Mmmm.... delicious. Easier to make than it might look. I did strain it through a sieve, as I wanted a very smooth soup and it would have been fairly textured even after a long whizz in the food processor otherwise. I did not find that it needed any sugar. Really nice.
I have made this a few times now. It was a repeat last night using some leftover carrots and potatoes. I did toss in some Parmesan Cheese rinds for added flavor. The soup is processed in the Vita-Mix and for me there is no need to strain it. In place of the milk, I stir in some Greek yogurt. It reduces the calories and gives a nice twang. Thanks for posting the recipe.
Really good soup!!! I did love this, I was into it with a spoon the whole way along. The taste was much sharper before I added the milk and I actually really liked that, but I did add milk and it was wonderful to! I also did not strain this through a sieve, I found the texture to be quite nice. Thanks for posting.