Thursday, October 23, 2008

Homemade Tomato Soup

This Recipe comes from Martha Stewart Originally, but I changed it to caramelize the onions.
Makes 6 cups
  • 6 tablespoons unsalted butter
  • 2 medium yellow onions, chopped
  • 2 cloves garlic, chopped
  • 2 T sugar
  • 24 ounces canned whole plum tomatoes
  • 3 cups homemade or low-sodium store-bought chicken stock
  • 2 teaspoons sea salt
  • 1/4 teaspoon freshly ground black pepper
  1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions ARE CARAMELIZED, about 35 minutes.
  2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
  3. Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.
  • Slice onions into 1/4-inch wide rings.
  • Heat butter or combination of butter and butter in heavy skillet.
  • Add onions and a small amount of sugar (optional) and slowly cook over medium heat.
  • Cook until onions are caramel colored, stirring often, 30 to 40 minutes.
  • For more flavor, add a touch of vinegar at the end of cooking, stirring to deglaze the pan.
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