Prep 10 mins
Cook 15 mins
This soup is so fresh and so easy! Rachael Ray made a similar soup on 30 minute meals and I just tweaked it a bit to fit our tastes. This soup goes great with grilled cheese or salad and bread.
- Heat milk on medium in saucepan. Place remaining ingredients in food processor or blender and blend until smooth. Pour tomato mixture into milk. Bring to a boil. Immediately decrease heat to low and simmer 15 minutes.
This is a delicious and easy-to-make soup, quick and made with things I always have on hand. I was a bit worried when I first added the pureed mixture to the hot milk - it had some small lumps and looked curdled - but after about 10 minutes of simmering it smoothed out nicely and by the 15 minutes it was perfect. Thanks for sharing a great recipe! Made for Fall Pick-A-Chef 2011
Yes, this is surprisingly fresh tasting for using canned tomatoes. Sure better than that condensed stuff :) I just made 2 servings. I agree with Loof about the concerns with lumps, but it really did smooth out nicely. Went great with a grilled gouda sandwich. Made for Fall 2011 PAC game.
This soup was easy to make. I did make a few changes. The first change I made was to use some fresh tomatoes that were given to me from a friend's garden. The tomatoes were nicely ripened and I diced up approx. 15 ounces. The second change is that I had no celery on hand so I skipped the celery completely which may have affected the flavour overall. When cooking, I did notice that I had lumps but as others have mentioned, this seemed to smooth out. I noticed that the soup tasted quite bland which may be a result of using fresh tomatoes rather than the canned tomatoes so I added another 1/2 tsp of salt and added about 1/2 to 1 Tbsp of sugar to balance out the taste. Overall, my husband and I did enjoy the soup but would have liked more of a tomato flavour (again, this may have been a result of using fresh tomatoes instead of canned).