Certain parts of cooking or baking intimidate me.
I truly wanted to can tomato soup but don't own a pressure cooker. What I read about freezing tomato soup seemed to have a lot of pro's and con's.
With friends coming for dinner, I was going to take out some of the fresh marinara sauce I had made and froze these past few weeks and make a meat sauce for pasta.
But then I had another thought.
Why not try to make tomato soup out of it?!
So here's what I did:
I had previously made a batch of roasted tomatoes from our garden. I roasted them with onions, garlic cloves, salt and pepper and olive oil. Then I pureed them. At the time I didn't sieve the seeds out. But I also added some homemade pesto to the sauce as well. The flavor was great but I wanted the seeds out. So, I defrosted the sauce and put it through the sieve. It was so quick!
Then I made a roue with a few tablespoons of butter melted and about 2 tablespoons of all purpose flour whisked in.
I added a cup of milk and whisked.
Then I added a carton of low-sodium chicken broth (32 oz.).
I added 1 cup of the tomato sauce and then added the rest of the sauce,
whisking over medium high heat.
I added a few dry spices to taste:
Garlic Powder
Dill
Salt and Pepper
The picture doesn't do the final color justice but it was sooooo yummy!
Perfect for our cloudy, rainy day.
Cozy Table:
We topped the soup with grated Gruyere cheese and fresh chopped basil.
Garlic bread on the side. Addy and a few others had a grilled cheese.
Simply delicious and perfect for a cozy day in doors.
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