My blog post for this recipe from Valentine’s Day just didn’t give this Soup/Sauce the credit it deserved. So I made it again the other day and once I get this post done, I’ll sleep better at night!
First, select some herbs from the garden (or the market). For this soup, I use basil, thyme, rosemary and oregano. They smell so awesome.
Melt some butter and EVOO in a French oven and saute some crushed garlic until fragrant, about 30 seconds. Your house will smell divine.
Put in some carrots. I usually use 2 sliced, but had these shreds on hand and they work great! Saute the carrots for a bit, then add the chicken stock to the hot French oven.
Reduce the stock, till it’s reduced by about half (about 10 minutes).
Add all of the tomatoes, salt, pepper and sugar, and cook for 20 minutes. Then right before blending, add the chopped herbs.
An immersion blender grinds up all of the big chunks and the herbs. It is a handy tool to have, but if I didn’t have one, I would just carefully pour the soup into the blender or a food processor and pulse a couple times.
Add a Tablespoon of lemon juice to hot, sterile jars and cover with a lid – the jars usually seal. If not, eat right away and keep refrigerated. Serve as a soup with a swirl of heavy whipping cream; it is awesome with panini or homemade croutons. I also use it with rice and sausage for stuffed peppers, with browned sausage for pasta, and of course, as pizza sauce. It is so flavorful, canned tomato soup or sauce will never be an option again.
Make this soup/sauce if you dare, BUT, understand that tomato soup from the can will never be an option again.
- garlic - 3 cloves, minced
- butter - 2 Tbs.
- EVOO - 1 Tbs.
- carrots - 1 cup, diced
- crushed tomatoes - 2 - 28 oz cans
- tomato sauce - 1 - 15 oz can
- diced basil garlic tomatoes - 2 - 15 oz cans
- salt and pepper - 2 tsp.
- fresh basil leaves and other herbs if available - handful
- chicken or vegetable stock - 2 cups
- sugar - 6 Tbsp
Add the EVOO and butter to a large Dutch oven, saute the garlic till fragrant, about 30 seconds. Add carrots and saute for 5 - 10 minutes. Add the chicken stock and scrape the bottom, reduce for about 10 minutes, then add the tomatoes, salt, pepper and sugar.
Cover and let cook on low, stirring occasionally for 30 minutes. Chop the basil and other herbs and add.
Puree in a blender or food processor, or an immersion blender works great. After returning the soup back to the pot, add a swirl of heavy whipping cream. Serve with panini or grilled cheese, croutons or parmesan sprinkled on top. Also doubles as pasta or pizza sauce. Warms the tummy and reheats very well!