Quick Homemade Tomato Soup Recipe
25 min | 5 min prep
SERVES 4
* 2 tablespoons vegetable oil
* 2 onions, chopped
* 4 cloves garlic, minced
* 1 (28 ounce) can stewed tomatoes
* 3 cups chicken stock
* 1/4 cup tomato paste
* 1/4 teaspoon pepper
1. In saucepan, heat oil over medium heat.
2. Cook onions and garlic until softened.
3. Add tomatoes, stock, tomato paste and pepper.
4. Bring to a boil.
5. Reduce heat and simmer for 15 minutes or until slightly thickened.
6. Using immersion blender or food processor, puree (optional).
http://www.recipezaar.com/Quick-Homemade-Tomato-Soup-12438
NOTE: If you don’t have chicken stock (and why don’t you? You’re not just throwing away that chicken carcass and/or bones are you? ARE YOU? LOL!) use 3 cups water and chicken stock base, but then omit any salt in the recipe because that stuff is sal-ty!
Another nifty trick? Take a can of tomato PASTE, put it in a saucepan and add 2-3 can-fulls of milk (maybe more; I can’t remember) to it and stir and heat through. I’d add some thyme and garlic to it for more flavor. Tomato soup! :) (Just don’t buy the past from Campbell’s.)
Simple Chicken Stock
(Which is the backbone of any good soup!)
Roasted Chicken Carcass
Big Stock pot
Put the chicken carcass in the pot. Put the pot on the stove. From your freezer, take out the ziplock bag where you’ve been stockpiling these ‘scraps:’
Carrot peelings
Onion tops & bottoms & paper skins (They make the stock brown.)
Celery trimmings
Add a goodly amount of your ‘scraps to the pot and throw in a few cloves of garlic if you have them on hand (paper and all), or a Tbsp. of chopped garlic from a jar if you’re ‘lazy’ like me. Cover the pot contents with water. Bring to a boil, poking and stirring it from time to time. Reduce heat and simmer down until it’s nice and ‘rich’ looking, about another 30-45 minutes.
Let it cool down a bit. Pour it through a colander into a big bowl. Take the carcass and spent veggies and put them in the Chicken Scrap Bucket under the sink. (What? You don’t have a Chicken Scrap Bucket under your sink? Then toss it on the compost heap, bones and all, or give it to the dog on his kibble, but NOT the bones, of course!)
I then divide this into 2 cup portions, which I freeze in large yogurt tubs, or large cottage cheese tubs, etc. Label and freeze. If it doesn’t come out to exactly 2-cup portions, put it back into the big bowl and add some water so each portion is 2 cups. You can always tinker with it later when you’re making soup. This usually makes 6 cups of stock, sometimes a little more if I really fill that stock pot up with water!
FWIW, roasting a whole chicken is usually MUCH less expensive than buying chicken ‘parts’ even when you buy a whole roaster from the local Amish guy, or at a reputable meat market. And if you’re good about it, you can get any number of meals from a whole chicken. I can usually get three meals, plus the fixin’s for the chicken stock, easy.
(You can do this with a turkey carcass too, but you need a VERY large stock pot to accommodate ‘Tom.’ LOL!)