June 15, 2012

Fire-Roasted Tomato Soup

Ah, comfort food. Ethnic dishes are much loved and often enjoyed by us, but warm, strong dishes classified as American comfort food are always welcome at our table. While we appreciate old-fashioned recipes, a twist on the familiar can bring about a new fave to serve for family and friends.

This tomato soup is a perfect example. It is a hearty soup and very simple to make. It has a sophisticated flavor from the fire-roasted tomatoes and smoky Tabasco brand Chipotle sauce. This soup can be the main dish to a salad, or paired with the trusty grilled cheese sandwich. However you serve it, you won’t be sorry!

Fire-Roasted Tomato Soup
4 T unsalted butter, divided
3-1/2 T all-purpose flour
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 t minced garlic
2 (14.5 oz) cans fire-roasted tomatoes
1 (6 oz) can tomato paste
4 C water
2 T sugar
1 t Tabasco brand Chipotle sauce
1/4 t pepper
1/8 t salt
1/4 C half and half

Create a roux by melting 2 T of butter in a small saucepan over medium heat. Whisk in the flour and continue to cook for 5 minutes, whisking continuously.

In a large saucepan, melt the remaining 2 T of the butter over medium-high heat. Add the chopped onion, carrot, celery and garlic, and saute until the vegetables are just beginning to brown, about 5 minutes.

Add the water, tomatoes, tomato paste, sugar, Tabasco sauce, pepper, and salt. Stir gently to combine ingredients, bring soup to a boil then reduce to a simmer and whisk in the roux. Continue to cook soup at least 20 minutes, stirring occasionally. Whisk in the half and half, stir to heat through, and serve.

Makes 6 tasty servings

No comments:

Post a Comment