Saturday, October 22, 2016

Tomato Soup


We love tomato soup.  I have to say that even though my kids have only had Campbell's Tomato soup once, it is the expectation they want my tomato soup to live up to.  Sigh.  All that sugar!  Forget it! Don't eat it!  I just throw my hands up in the air.  Of course I really want them to eat all that tomatoey goodness I make from scratch.

I saw a recipe on Serious Eats for tomato soup with carrots and the secret ingredient... baking soda. Yup!  My Mom knew straight away what it was used for because she used to use it all the time in her tomato soup but she had forgot about it.  What other secrets is my Mom keeping from me?  Mom?

Tomato Soup
Creamy and delicious.  I based it off the one from Serious Eats, link above.

8 tablespoons (4 ounces) butter
2 onions
4 large carrots
4 cups chicken broth
8 cups fresh tomatoes from the garden/market
1/2 teaspoon baking soda
1 teaspoon Kosher salt
pepper to taste
cream (optional)

Saute onions and carrots in butter. until the onions are transluscent.  Add in the remainder of ingredients (except cream) and cook until the tomatoes are falling apart and then cook 15 minutes more.  Serve with cream stirred in if desired.  Its totally not necessary though, its creamy without it.

2 comments:

suzybel56 said...

I wish I had seen this before I made my Tomato Soup last week. I used frozen tomatoes and vegetable broth and olive oil for the onions because the soup was for Vegans, but I didn't know about the carrots and baking soda. I also added some almond milk at the end for creaminess. I'm going to add the carrots and baking soda to my next batch. BTW, everyone loved the carrot soup, go figure. Usually carrots are pretty humble.

Lori said...

I love carrot soup too. Thanks for stopping by suzybel56.

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