Tonight, I had a hankering for tomato soup. Not that over-pureed gunk out of a can, but a nice, homemade soup with a bit of texture to it. Apologies to those who are fans of the stuff out of cans; I’m not a lover, I fear.
As soon as I got home, I started pulling ingredients out of cupboards and the fridge, seeing if I had all the ingredients.
Sadly, I was without any broth/stock, so I had to over-compensate for flavour with a few ‘secret’ (cheater) ingredients. Oh heck, I can’t even talk about it any more. Here’s a picture of it and the recipe, as best as I can remember it. I’m going to suck back another bowl while you read…
1 Tbsp extra virgin olive oil
1 Tbsp butter
4 stalks celery, chopped into large pieces
2 medium/large carrots, chopped into large pieces
1/2 large Vidalia onion, chopped into large pieces
2 Tbsp red pepper paste
3-4 fresh basil leaves, chopped
1-2 Tbsp dried oregano
2 Tbsp garlic, minced
2 tsp freshly ground black pepper
1/2 cup red wine
2 large cans of diced tomatoes, undrained
2 small cans tomato juice (approx. 3/4 cup)
2 good dashes of soy sauce (in lieu of additional salt)
1 dash of rice wine vinegar (optional – I just like the zing from it)
2-3 dashes of Worchestershire sauce
1-2 pinches white sugar (helps balance out the acid from the tomatoes)
1/3 cup Diana sauce or sweet barbecue sauce (optional)
3 Tbsp sundried tomato pesto (optional)
2-3 bay leaves
1/2 – 1 cup cream or milk (optional)
- Add butter and oil to a Dutch oven pot over a medium heat.
- Once the butter and oil are hot, add the celery, carrots and onions. Cook until onions are just turning translucent and are soft. Stir every now and then.
- Add the pepper paste, basil, oregano, garlic and pepper. Give it another stir.
- Raise the heat slightly and deglaze with the wine, scraping up anything which may have stuck to the bottom of the pot (flavour!).
- Pour in tomatoes and tomato juice. Stir in the soy sauce, vinegar, Worchestershire, sugar, barbecue sauce, pesto and bay leaves.
- Bring to a boil. Lower heat, cover and simmer at least 20 minutes.
- In a separate pot, boil up your favourite pasta (if you want a heartier meal) and drain & set aside once it’s done.
- Remove soup from heat, give it another stir, pulling out the bay leaves as you do.
- With an immersion blender, blend up all the contents of the pot until you get your desired consistency. Pour in milk or cream and give it another quick blend.
- Serve hot over noodles. Sprinkle cheese or serve with wedge of brie to melt in the soup, if you so wish.
The thing I love about this soup is that this soup can double as a spaghetti sauce if you’d prefer! 😉