There really isn't anything better than a bowl of homemade tomato soup on a chilly evening when you find yourself wearing a pair of extra-thick striped socks and an over-sized sweater. When I arrived in Portland yesterday it was raining (almost snowing) and after a long fun-filled afternoon of playing with my four beautiful little nieces we needed something simple and delicious for dinner.
My sister is a pescatarian (except for the rare occasion when she gives in and enjoys a piece or two of bacon) so I knew I wouldn't be making a hearty beef stew or chicken chili but instead a classic All-American favorite: tomato soup. Let's just keep the fact that I used chicken stock in the recipe between you and me.
Homemade Tomato Soup
1 onion, diced
1 parsnip, peeled and diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 oz olive oil
28 oz can of crushed tomato (best quality you can find)
4 cups chicken stock
1 bay leaf
1 sprig fresh rosemary
1 t dried basil
pinch of chili flake
kosher salt to taste
cracked pepper to taste
1. heat oil in a medium-sized pot. Add onions, carrots, and parsnips. Saute until soft. Add garlic. Once the garlic become fragrant, add all other ingredients except salt and pepper.
2. Bring to a boil and then reduce to simmer for about 30 minutes.
3. Remove bay leaf and rosemary sprig.
4. Using an immersion blender, puree soup until smooth.
5. Season with salt and pepper.
6. Garnish with sour cream or creme fraiche and a bit of rosemary or a couple of goldfish if you are serving kiddos.