Fire Roasted Tomato Soup with Homemade Croutons
by Pam on February 10, 2013
I was sent a lovely gift package from Muir Glen[1] which included several cans of their delicious tomatoes, an amazing bag from Fleabags[2] (that I absolutely LOVE), a wooden “lazy” spoon and a pair of salad tongs by Jonathan’s Spoons[3] that are so beautifully made, an awesome apron from Raw Materials Design[4], and a bottle of some really delicious olive oil by California Olive Ranch[5]. Talk about an amazing gift package!! I sure love the perks of being a food blogger! Thank you SO MUCH for the amazing gifts – I really appreciate each and every one of them.
On with the recipe. I grabbed a large can of the fire roasted tomatoes I was sent by Muir Glen and decided to make a simple batch of tomato soup. I loved the flavor the fire roasted tomatoes gave to this soup – they seemed to give it a richer flavor than regular tomatoes. I topped each bowl of soup with homemade crouton[6]s and it was so delicious. We all, kids included, loved this soup.
Make the homemade croutons – see recipe here[7].
Coat a small Dutch oven with the olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender. Add the can of fire roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.
Blend the soup using an immersion blender until creamy and smooth then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Side Note: I was in the mood for a smoother soup so I poured it through a fine strainer. If you are in the mood for a a thicker and heartier soup, skip this step. Pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Top with homemade croutons and serve immediately. Enjoy.
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Fire Roasted Tomato Soup with Homemade Croutons
Yield: 6
Prep Time: 10 min.
Cook Time: 30 min.
Total Time: 40 min.
Ingredients:
2 tsp olive oil
1/2 sweet yellow onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
1 28oz can of diced fire roasted tomatoes
3 1/2 cups of chicken broth
2 tbsp tomato paste
2 tsp sugar (more if desired)
Sea salt and freshly cracked pepper
Homemade croutons (see recipe link above)
Directions:
Make the homemade croutons – see recipe link above.
Coat a small Dutch oven with the olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender. Add the can of fire roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.
Blend the soup using an immersion blender until creamy and smooth then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Side Note: I was in the mood for a smoother soup so I poured it through a fine strainer. If you are in the mood for a a thicker and heartier soup, skip this step. Pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Top with homemade croutons and serve immediately. Enjoy.
Recipe and photos by For the Love of Cooking.net
References
- ^ Muir Glen (www.muirglen.com)
- ^ Fleabags (fleabg.com)
- ^ Jonathan’s Spoons (www.woodspoon.com)
- ^ Raw Materials Design (www.rawmaterialsdesign.com)
- ^ California Olive Ranch (www.californiaoliveranch.com)
- ^ homemade crouton (www.gordon-ramsay-recipe.com)
- ^ homemade croutons – see recipe here (www.gordon-ramsay-recipe.com)
- ^ Print Recipe (www.gordon-ramsay-recipe.com)
- ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)