Wednesday, September 21, 2011

Tomato Soup

Today was gloomy. Grey skies and rain were just begging me to come home, put my PJ's on and relax.
Unfortunately I have a lover who is under the weather and needed some comforting. What better way to sooth an achey soul than a bowl of homemade soup! This tomato soup is easy to prepare with items you would typically find in your pantry. It is ready in no time and so comforting on a cold fall day.
As the days grow shorter and the rain just won't stop, try making a pot of this soup and you will begin to warm up the moment you take your first sip.

Pairing suggestions: garlic bread, grilled cheese or cesaer salad!

Serves 4

Adapted from The Daily Green

1/2 cup rice, any variety you desire. In this version I made it with green lentils
1 Tbsp butter (or olive oil work just fine!)
1 Medium onion - chopped
2 carrots - chopped
2-3 Cloves garlic - chopped
1/4 Tsp dried thyme
1/4 Tsp dried basil
1/4 Tsp dried parsley
1 bay leaf
1/2 Tsp salt
1/4 Tsp pepper
1 Can whole or crushed tomatoes in juice
1 3/4 Cups vegetable broth (low sodium if you can)
1 Cup water
Parmesean cheese (optional)

Prepare rice or lentils according to packaging.

Melt butter over medium heat in large pot, add in onion and carrots cook until tender (approx. 10 minutes). Add garlic, thyme, basil and parsely, cook for 1 minute. Add in tomatoes, broth, salt, pepper, bay leaf, water.

Turn heat up to boil (if using whole tomatoes, break up tomatoes with back of your spoon). Reduce heat to medium low and simmer for 30 minutes. Discard bay leave.

Spoon mixture into a blender (in portions if you have a small blender like me, I did it in 3 batches) and puree until mixture becomes smooth, transfer back to your pot on low heat. Taste and add any additional seasoning if needed.
Serve in bowls and top with rice or lentils; add parmesean cheese on top if desired.


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