Thursday, November 8, 2012

tomato soup


My dad said that he could have soup and a toasty sandwich every day, and never get tired of it.

This soup is traditional, mellow, and has a lovely tomato flavor.  It conjures up peaceful, childhood memories -- without coming from a red and white can.

As the days get cooler, and the air gets nippy, I start to think about comfort food.  Mac and cheese, lasagna, and warm biscuits come to mind.  Unfortunately, most of these dishes contain dairy, and my mom has sensitivity to dairy products. Luckily, this tomato soup is dairy free.  It's nice, thick and creamy... but contains no heavy cream!  How do I achieve such a rich texture without dairy? Ritz crackers.  My dad always crumbles Ritz crackers onto his tomato soup, why not put them in the soup? When crumbled into the broth they act as a delicious, buttery thickening agent.

This soup is extremely easy to make, and uses all fresh, wholesome ingredients.  One of the things that makes this recipe unique is that it 100% fresh, roasted tomatoes.  Nothing comes from a can, bag, or freezer -- resulting in an extremely rich, tomato flavor.

Whip up a pot of this steamy soup and cuddle up for some good, wholesome comfort.

With love,
Erica



Ingredients:
2 pounds fresh tomatoes (use small tomatoes, like plum or cherry)
4 garlic cloves (skin on)
4 small Vidalia onions, cut in half (or 2 regular onions)
2 tablespoons olive oil
2 teaspoons dried basil
2-4 cups water (depending on how thin/thick you like your soup)
1/2 cup crushed Ritz crackers
Salt and pepper to taste

Preheat the oven to 400F.

Slice the tomatoes in halves and place them on a baking sheet. Drizzle with 1 tablespoon olive oil.

Place the garlic cloves and onion halves on a separate baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper.

Place both baking sheets in the oven and roast the vegetables until soft, about 20 minutes.
Remove from the oven and let cool.

Peel the skin off the garlic cloves and place with the rest of the vegetables, in a food processor. Add about 2 cups of water and puree until smooth. Add more water to reach your preferred consistency. Add to a large pot on the stove top and add Ritz crackers.  Simmer for 20 minutes. Adjust the seasoning with salt and pepper if desired.

Adapted from Cup of Jo

8 comments:

  1. I eat a lot of soup, especially as the days turn colder. I like to make a pot on Sunday, along with a loaf of bread, and eat it for lunch all week. I've yet to find "the" tomato soup recipe, but this looks amazing. Thank you for sharing!

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    1. Thank you so much! I agree, soup is the best in the wintertime! Tell me what you think of my recipe!

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  2. This looks delicious! Love the idea of Ritz as a thickening agent instead of cream. Perfect for lactose-intolerant people, like my sister. Pinned!

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    1. Thanks so much! I am following you on Pinterest!

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  3. Erm, may i know if this would make how many servings?

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    1. This made about 6 small servings for my family, but it really depends on how much soup you plan on serving to each person!

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  4. I am not sure if I used the right tomotoes- plus I omitted the crackers and my soup tastes like tomato juice. I'll need to fix it up with something...

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    1. I always use small, plum tomatoes, the big ones always end up too juicy and mealy. Also I would not admit the crackers as they act as the thickener in this soup.

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