Monday, May 30, 2011

Tomato Soup

This soup has a great medium consistency and excellent flavor, especially considering the prep time. Hope you enjoy!

  • 2 T olive oil
  • 1 medium sweet onion, chopped
  • 3 cloves garlic, pressed
  • 1 bay leaf
  • 28 oz whole tomatoes, in juice
  • 1 T honey
  • 3 slices of bread, torn into 1 inch pieces
  • 1 c chicken broth
  • salt and pepper to taste
  • 1/4 c fresh chives, chopped

In a dutch oven, heat oil over medium high heat. Add onion, garlic, and bay leaf and cook, stirring frequently, until onion is translucent (about 3 to 5 minutes). Add tomatoes, honey, and bread and smash mixture with potato masher to break down tomatoes. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove and discard bay leaf.

Transfer soup to a blender and puree until smooth. Transfer back to dutch oven, add chicken broth and bring to a boil. Add salt and pepper to taste. Serve up in individual sized bowls, then sprinkle each bowl with fresh chives and pepper.

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