Simple is often the best -- proven tonight with this recipe based on the tomato soup recipe on the King Arthur Flour package.
2 tbs. butter
1 onion, diced
1 large (28 oz) can of tomato puree
1/4 tsp thyme
1/2 tsp basil
3 tbs flour
1 can chicken or veggie broth
1/4 tsp baking soda
1 tbs sugar
12 oz evaporated skim milk
1/2 tsp salt, or to taste
Heat the butter over medium heat and saute onions until transluscent, 5-10 minutes. Add the tomatoes, thyme, basil, and black pepper. Bring to a simmer and cook for 10 minutes. In a separate bowl, whisk flour into broth until smooth, and pour into soup. Cover and simmer for 25 minutes. Stir in baking soda. The soup will foam a bit. Add the sugar, milk, and salt. Heat, stirring, to a bare simmer. And serve.
1 comments:
This snowy weekend I had a craving for this sausage and kale soup I've had at the Olive Garden of all places. I've got to say that it turned out well. We've decided that this will be the month of soup. Yours is next!
My recipe:
Less than 1 Tbsp oil of your choice
1 lb Hot Italian turkey sausage, casing removed
1 med onion diced
2 cloves garlic, minced
1 tsp salt
4 c chicken stock (homemade if available)
1 head cauliflower, cut to florets
1 jalapeno, roasted and minced w/ seeds and ribs
1 c fat-free half and half
5-8 chard leafs, deribbed and torn [We had chard in the garden, so it was a great substitute for the kale.]
1. Heat oil (I used garlic oil) in a soup pot over medium high heat, brown the sausage, set aside.
2. Use residual fats (should be minimal) to sweat the onions, then add garlic and measured salt, cook stirring occasionally until carmelized.
3. Add chicken stock, bring to a simmer
4. Add cauliflower, jalapeno, and return the sausage to the pot.
5. When cauliflower is just tender, add chard to simmering pot. After 1-2 min add half&half and S&P to taste. I also added red pepper flakes to my bowl, but Jordan wasn't interested.
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