As always, I ask everyone in the morning what they want for dinner. Generally I get the "whatever" but today Emily perked up, "you promised you would make tomato soup".
So, I did and it really came out good. Lucky I made enough because we ended up with a couple of extra kids this evening. On the side I served sour dough cheddar cheese sandwiches made on my new panini maker. Love that new toy!
Tomato Soup – serves 8
- 2 spanish onions chopped
- 2 carrots peeled and chopped
- 8 cups canned tomatoes – whole in their own juice
- 1 t. cumin
- 3 T. sugar
- 1 c. cream
Take a large soup pot and add a little bit of olive oil and saute the onions about one minute and then add the carrots. Saute them until soft. I actually put the lid on and turned the heat down to med/low to really soften them up. Then add the cumin and stir for about a minute. Then add the sugar and stir for about a minute. Then add the tomatoes, bring to a boil, add salt and pepper for taste and return to simmer. Simmer for about 10 minutes during this time you can break up the tomatoes with a wooden spoon.
I used a hand held blender and literally stuck it in the pot and pureed the soup. You could also put in a blender in portions and puree too. I highly recommend buying the hand held blender. It does the trick with no mess and is a good investment.
Once the soup was pureed (not completely but it was enough) I poured in one cup of cream and mixed it in. It really tops off the soup.
Serve this with some grilled cheese sandwiches on the side and you have a great winter meal.