Thursday, November 18, 2010

Mater Soup

This is definitely soup weather, so to warm up my household and my toes that's what's for dinner. Here is my simple tomato soup for you to try.
You can easily make variations on this by roasting* the tomatoes before hand which adds an endless amount of flavor. You can also substitute heavy cream for milk to make it even silkier and richer in texture. For soup without actual pieces of tomato, puree the tomatoes until smooth or to the texture you prefer.
Fresh canned tomatoes and juice from the summer would be perfect to use here.

Mater Soup

1 28 oz can good tomato juice
1 12 oz can whole tomatoes, roughly chopped or halved
1 tsp garlic
2 tablespoon Extra Virgin Olive Oil
1 cup milk
4 tbsp butter
1 pinch of baking soda
salt & pepper, to taste
fresh basil leaves for garnish

Coat the bottom of a large pot with oil on medium heat. Add garlic. When the garlic begins to sizzle add the tomatoes immediately. Add salt and pepper to season. Stir the tomatoes for 2 minutes. Add the tomato juice, butter, and milk. Bring to a rolling boil. As soon as it begins to boil add the baking soda, this will insure that the milk does not curdle. Reduce to a simmer for at least 30 minutes. Garnish with fresh basil leaves.

*Check out Red Peppers 10 for 10 on how to roast. Make sure you keep an eye on the tomatoes as you roast, the time may vary slightly. Also add garlic and herbs with the tomatoes and your taste buds will be ever so thankful!

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