Friday, February 6, 2015

Tomato Soup (Flashback Friday)




The new bride who shared this recipe with me some 30 years ago had no idea what a family favorite it would become to us. I've been wanting to re-post it because I feel like I need to reiterate how easy and delicious it is!  When I posted it early in 2009, the photo had a puff pastry on it - which possibly just looked too complicated. Hopefully this one will eliminate any of those fears. This soup makes a nice appetizer or main course served with a quickly made French Bread. Over the years this has been my go-to soup and bread to take to someone who needs a meal.

Soup Ingredients:

  • 2 Tbsp oil
  • 1 onion, chopped very fine
  • 1/2 green pepper, chopped very fine
  • 2 stalks celery, chopped very fine
  • 1 tsp basil
  • 1 tsp dill weed
  • 28 oz canned whole tomatoes
  • 2 Tbsp tomato paste (optional)
  • 1 Tbsp sugar
  • 1 tsp salt
  • pepper, to taste
  • 2 cups chicken stock

White Sauce:

  • 3 Tbsp butter 
  • 3 Tbsp flour
  • 2 cups milk

Method:

  1. Blend tomatoes in blender until just blended. (Do not substitute whole tomatoes with crushed tomatoes - the flavor will be much stronger)
  2. Heat first 4 ingredients in large pot until vegetables are soft.
  3. Add spices, tomatoes, tomato paste, sugar, salt and pepper. Simmer 10 minutes. Add chicken stock.  Simmer 20 min.
  4. In a small pot, melt butter, using whisk - blend in flour and milk, stirring continuously to make a smooth sauce. Once it bubbles, add into tomato soup. Serves 4 – 6
Tips and ideas:
  • I often double the recipe as it is good for leftovers. I've also added a can of tomato rice soup with water to stretch the recipe. I like the rice in there.
  • For chicken stock I use 1 Knorr bouillon cube with water or Better than Bouillon (paste) with water. To make a vegetarian soup, use vegetable broth.



  • To serve with puff pastry, Cool soup slightly, refrigerate until ready to use. Divide among 4 -6 onion soup bowls, leaving 1 inch from top. Roll out 1 -2 pkgs (14 oz each - 397 g) thawed frozen puff pastry to 1/8" thick. (I used 1 pkg. for 6 bowls, but I had to combine the scraps and re-roll) Cut rounds out, about 6 inches in diameter – slightly larger than tops of bowls. Cut a few slits to allow steam to vent. Press to outside of bowl, but not to rim. Chill 1 hour. Bake on lower 1/3 of oven, at 400 F, 15 – 20 min. Watch that the pastry doesn't brown too quickly.

17 comments:

  1. The restaurant that catered my wedding had a dish like this. It was so yummy and I have been thinking about it recently. Thanks for posting this. I'm going to give it a try. I love your little soup crocks!

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  2. Annelise, I recall how impressed I was when you served this to us at your home. It is delicious. . I've made it so so often and it still is one of our favorites. . you make it look so nice with the puff pastry topping too.

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  3. Oh, it is rainy and cold here today and this just sounds sooooo good. I will definitely make this. I love your recipes and that they don't all take hours and hours to make. Thanks for sharing. Hugs, Marty

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  4. Oh Anneliese..I will try this soup, it looks so good esp with the little puff pastry on top.

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  5. The soup recipe looks yummy...and what a great way to serve it. I have yet to try that puff pastry and see it used in so many ways. Thanks for sharing!

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  6. I just love tomato soup and I'm going to try your homemade version. I really like the puff pastry on top. Fancy and delish too!

    Jody

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  7. Just what winter is calling for ....a delicious bowl of tomato soup! Thanks for the recipe.,I'm off to make it now!
    Have a great weekend! Hugs Marg.

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  8. That looks great! I wonder if it would work with a bit of cheese in the pastry to make it like a grilled cheese and tomato soup in one type of dish.

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  9. I made this for lunch and it was really good.

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  10. I am unclear about your note in the recipe about the tomatoes. Did you mean to say "do not substitute blended tomatoes for whole tomatoes"? Or did you mean, do not substitute fresh tomatoes for canned? Sorry, to be a stickler for detail, but I love tomato soup, and I want mind to taste just the way you intended.

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  11. Yes.. Do not use canned pre-blended tomatoes. Buy canned whole tomatoes and blend them yourself. I just thought some may want to make it easier but it's not the same. Maybe I worded it wrong. You can also use fresh tomatoes, but it will need more tomato paste. Hope that helps . You will love it!

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  12. Looks lovely, will give it a try.
    Rosezeeta.

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  13. Great idea with the puff pastry on top.

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  14. What a beautiful presentation of such a delicious looking soup! The puff pastry looks fabulous and the soup sounds fabulous.

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  15. Looks good, have to give it a try...

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  16. Fix this for lunch for everyone turned out great, Thanks for sharing!

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    Replies
    1. Always appreciate hearing how it turned out. Thank you!

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