Saturday, December 20, 2008
Thick & Tangy Tomato Soup
It has been REALLY cold here in Portland, so I've been obsessed with soups. I made this one over a week ago, but it was so tasty that I don't want to forget what I did. I'm a little hazy on some of the amounts of things - but I added them based on taste. So if you try making this, just sample as you create - but always use a clean spoon so you don't spread your cooties!
This soup served two (big bowls), but if you add veggie stock for a thinner soup it would serve more.
In a food processor:
~1 can Italian spiced stewed tomatoes with liquid
~1 tablespoon or more Balsamic vinegar (if you like it REALLY tangy - add more than 1 tablespoon)
~1/4 cup white wine (optional)
~4 to 5 big spoonfuls of sun dried tomatoes with oil.
~Black pepper - add to taste
~Basil (dried or fresh) - add to taste
~Sea salt - add to taste
~Paprika - add to taste
Heat soup in saucepan and serve.
I garnished mine with some fresh spinach leaves and fried onions (the kind you put on top of green bean casseroles).
UPDATE: I made this soup again but with a twist. I added 1/2 can white beans in the food processor mix then the rest of the can when heating in the saucepan. It was nice and creamy. I left out the wine, but it probably would have been fine with it.