Saturday, November 21, 2009

Tomato Soup

Easy tomato soup, it is very popular in our house, and depending on how you do it, it is much healthier than the canned variety.

It is all done in one pot to save cleaning up time as well, so be sure to take that into account before you begin, is your pan large enough?  I use a 6qt dutch oven to do most of my soups, it is non stick to help with the sauteing portion at the beginning of many of my recipes.


3-4 stalks celery diced
1 large onion diced
olive oil

In pot saute celery and onion in olive oil until tender but definitely not mushy!

Add either 2qts tomato juice (i can my own) OR 1 standard retail thing of juice that holds 48oz or so.  Heat slowly over medium heat, when at a simmer add 1 drained can of corn or a scant 2cups of frozen corn, About 5-6 cranks of freshly ground pepper and 1 tsp of coarse salt (I always have Kosher or Sea Salt available) Bring to a boil and reduce heat to medium and cover letting cook for about 20 minutes.

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