Thursday, January 14, 2010

Cream of tomato soup

Several years ago my cousin Audrey, her sister in law Julie, and I used to take road trips to the Hamburg, New York, area to visit cross stitch shops. Sometimes we would stop in the college town of Fredonia for lunch at a cute little restaurant that was known for its tomato-mushroom soup. I was hesitant to try the soup the first time because I am not crazy about milk in tomato soup. I'm not crazy about milk at all! But this soup was out of this world. We figured it must have been made with heavy cream because it was so rich. From what Audrey and Julie told me, the owner of the restaurant refuses to share his recipe. It keeps the customers coming back for sure.

This time of year I like to make a lot of soup, so I got out my "Is It Soup Yet" cookbook (by Dot Vartan) and tried the Italian Cream of Tomato. The recipe doesn't call for mushrooms (which you can add if you want), but the soup was thick and rich and hit the spot. My husband is not an adventerous eater; the same old stuff is just fine with him. But he liked this soup enough to ask that I pack some in his lunch tomorrow. Here's the recipe.

2 cups chicken broth
1 small onion, chopped
2 tablespoons chopped green pepper
1 tablespoon chopped celery
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper (I used plain old black)
1 16-ounce can of Italian stewed tomatoes
1 8-ounce can of tomato sauce
1 6-ounce can of tomato paste
1 tablespoon sugar
1 cup half-and-half

Combine the chicken broth, onion, green pepper, celery, garlic, and pepper. Bring to a boil. Reduce the heat and simmer, uncovered, for five minutes or until the vegetables are tender. Add the undrained stewed tomatoes, tomato sauce, tomato paste, and sugar. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 15 minutes. Stir in the half-and-half. Heat through and serve.


Barb said...

Soup in the cold of winter truly hits the spot...hubby and I enjoy soup, especially on the weekends! Mary the recipe sounds like a winner, what would happen if the garlic powder was not used...hubby just does not like garlic of any kind in anything? Thank you for sharing this recipe! Have a wonderful weekend coming up! Blessings to you and yours!

Sue said...

Wow, that sounds delicious. We love soups too here in this house and have been eating a lot of them this past week. My dear, sweet niece from Illinois came up for Dad's funeral and made us a bunch, so we're sitting fat for a while.

Donna said...

I love soup this time of year. This recipe sounds delicious ... I will have to give it a try maybe this weekend!

Cora said...

Oh yes I'm going to try this...Sounds yummy!
Thanks for sharing my friend :)

The imPerfect Housewife said...

I never would've thought of green pepper in tomato soup but I'll take your word for it - I LOVE tomato soup!! Tomato soup and garlic cheese bread - YUMMM that's my favorite and now I'm hungry!!! Have a good weekend ~ ♥

Domestic Goddess said...

Hi I just found your blog. I love your pieces. I am getting into more stitching and sewing. Just finished a couple and am working on a few more. As a "Domestic Goddess" I am trying to build my skills. I love homemade tomato soup. Goes so well with toasted cheese!

Karen said...

Mmmm, that sounds really good! I never have tried to make tomatoe soup, so this is something I'm going to have to try. I'm going to read on, your blog is great! Thanks for visiting mine! Karen

Domestic Goddess said...

Hi Thanks for stopping by my blog. I love visitors!

Anonymous said...

Necessity is the mother of invention..........................