Monday, December 28, 2009

Tomato Alphabet Soup


I have the Bozo's home with me all week. Recently, they have been obsessed with Earth's Best Elmo Tomato Soup. I know my DH loves tomato soup as well. So, I decided to make a batch, to have on hand for lunches this {very, very long} week.
This recipe couldn't be easier. It got a huge thumbs up from the Bozo review & they declared it the best tomato soup ever.

Begin by pureeing one 28 ounce can of whole, plum tomatoes in a food processor.

Next, chop one large yellow onion & smash 2 small cloves of garlic. Melt 2 tablespoons of olive oil & 1 tablespoon of unsalted butter in a dutch oven, or a large, heavy pot. Add the onions & garlic & cook for about 8 minutes, or until they are softened.

Add 2 tablespoons of flour & stir to evenly coat the onions. Add in 3 cups of low-sodium chicken broth, 2 teaspoons of sugar, a sprig of thyme, a 1/4 teaspoon each of kosher salt & freshly ground pepper,

and the pureed tomatoes. Bring the mixture to a simmer, reduce the heat to low, cover the pot & cook for 40 minutes.

While the soup is cooking, bring a pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente {about 7 minutes}. Drain & set aside. Puree the soup in batches, using a food processor {or blender}.

Transfer the pureed soup back to the pot, or a bowl & stir in the basil & cream. Put about a 1/2 cup of pasta in serving bowls,

ladle some soup on top & serve.

Tomato Alphabet Soup

Adapted from Fine Cooking: Big Buy Issue No. 30
Serves 8, makes about 8 cups

2 tablespoons olive oil
1 tablespoon unsalted butter
1 large yellow onion, chopped
2 small cloves garlic, peeled & smashed
2 tablespoons flour
3 cups low-sodium chicken broth
1 28 ounce can whole plum tomatoes, pureed with the juice
2 teaspoons granulated sugar
1 sprig fresh thyme
kosher salt & freshly ground pepper
3 tablespoons thinly sliced fresh basil
6 ounces dry alphabet pasta
1/4-1/2 cup half & half {optional}

Melt the butter & olive oil in a large, heavy pot, over medium-low heat. Add the onions & garlic & cook until softened {about 8 minutes}. Add the flour & stir to coat the onions.
Add the pureed tomatoes, chicken broth, sugar, sprig of thyme, & a 1/4 teaspoon of both salt & pepper. Bring to a simmer, reduce the heat to low, cover the pot & cook for 40 minutes.
While the soup is cooking, bring a pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente {about 7 minutes}. Drain & set aside.
Puree the soup in batches, using a food processor {or blender}. Transfer the pureed soup back to the pot, or a bowl & stir in the basil & cream.
Put about a 1/2 cup of pasta in serving bowls, ladle some soup on top & serve.
The soup can be made ahead & even tastes better the second day. It can also be frozen for up to 3 months. Just make the pasta as you eat it, to prevent it from getting too mushy.
Click here for the printable recipe.

2 comments:

veggie wedgie said...

This brings up so many memories! Warm and inviting.

marla (Family Fresh Cooking) said...

Oh my, this soup looks and sounds so good! My kids would probably like it too. Sounds healthy and full of flavor. Maybe i'll try low fat sour cream instead of the 1/2 & 1/2????

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