Quick and Easy Tomato Soup
Equipment
Ingrediënten
- 2 cans 6 ounces each tomato paste
- 2 quarts water
- 2 stalks celery chunked into thirds
- 1 tsp. salt go easy on the salt; you can always add more later
- pepper to taste
- ¼ tsp. onion powder
- ⅛ tsp. garlic powder
- ¼ tsp. each oregano basil, thyme, rosemary, and celery seed
- 1 T. sugar
- 1 bay leaf optional, but good
- ¼- ⅓ cup milk half-and-half, or heavy cream
Instructies
- In a large pot, mix together all ingredients except the milk; stir to mix well.
- Bring to a boil and then simmer for 20 minutes.
- Remove the celery pieces and bay leaf.
- Taste and adjust seasonings if needed.
- Pour in the milk and heat the soup until hot but not boiling.
- Serve.
Notes / Tips / Wine Advice:
1: You can eat the tomato soup without adding the milk if you desire.
2: Here’s what you can do if you want thicker soup:
Before adding the milk to the soup, take a small saucepan and melt 1 tablespoon butter. Then add 1 tablespoon flour while stirring constantly. Into this gradually add about 1 cup of the tomato soup. Keep stirring while you wait for the mixture to thicken, and when it does, add the mixture into the soup pot and continue stirring. Then add the milk. Stir to mix and heat until hot but not boiling.
