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Thursday, September 23, 2010

Recipe: Tomato Soup, Three Ways

Makes 4 servings
Time: 30 minutes

Make this with fresh tomatoes in late summer. The rest of the year, use good canned tomatoes.

2 T extra-virgin olive oil or butter
1 large onion, sliced
1 carrot, peeled & diced
Salt & freshly ground black pepper to taste
3 C cored, peeled, seeded, and chopped tomatoes (canned are fine; include their juice)
1 t fresh thyme leaves or ½ t dried thyme or 1 T minced fresh basil leaves
2 to 3 C chicken, beef, or vegetable stock, preferably warmed
Minced fresh parsley or basil leaves for garnish

Place the oil or butter in a large, deep saucepan or casserole and turn the heat to medium. A minute later, add the onion and carrot. Season with salt and pepper and cook, stirring, until the onion begins to soften, about 5 minutes.
Add the tomatoes and the herb and cook until the tomatoes break up, about 10 minutes. Add 2 cups of stock.
Adjust seasoning; if the mixture is too thick, add a little stock or water. Garnish and serve.

Pureed Tomato Soup

Increase the tomatoes to 4 cups and reduce the stock to 1 cup.
When the soup is done, puree it carefully in a blender or pass it through a food mill.
Reheat, garnish and serve, preferably with croutons.

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