A Chica Bakes » Tomato Soup

Few things are more comforting than a bowl of tomato soup. I shudder to think that up until a few years ago, I was ignorant to its bliss. That’s because growing up in a traditional, Spanish speaking, Dominican household, tomato soup fell into the “American food” category that was off limits to my sisters and I. We Dominicans had our own pleasures, which will be a part of me forever. Still to think that as a child I was denied things like tomato soup, mac ‘n cheese, pie and brownies is just crazy.

Leaving the nest when I went off to college meant more to me than becoming the independent lady I am now. I stepped out of my comfort zone in every way imaginable, particularly with food. Pernil and tostones were always on the back burner. But moving away opened me up to a whole other delicious world that tomato soup was an intricate part of.

I know it’s August and I should be talking about fruity pies and crumbles, ice cream and popsicles. Yet tomato soup is one of those things I can indulge in all year ’round. (And by tomato soup, I mean the homemade stuff; not the stuff you get out of a can.)

This is the recipe that made this Dominicana fall in love with tomato soup. It could not be simpler. Just chop and drop veggies into a pot with chicken stock. The magic happens in the final step – when you puree everything until it’s thick and creamy. The recipe originally calls for the addition of heavy cream but I think it’s perfectly thick and velvety without it. So perfectly velvety that it coats the back of your mouth and makes you feel all warm and cozy inside as it goes into your belly. You may sweat a tiny bit if you have it now but that’s nothing a little AC can’t fix.

I’m gonna make it for my mami one day soon, to show her all the good comfort she’s been missin!

Tomato Soup

Adapted from: Back to Basics
Yield: 6-8 Servings

Ingredients:

3 tablespoons extra virgin olive oil
1½ cups chopped red onions (2 onions)
2 carrots, peeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds canned organic tomatoes, chopped
1½ teaspoons sugar
1 tablespoon tomato paste
¼ cup packed chopped fresh basil leaves
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

Directions:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for until very tender, about 12-15 minutes. Add the garlic cook for an additional minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper. Stir well. Bring the soup to a boil and then lower the heat and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

When the tomatoes are very tender remove from the heat and using an immersion blender, blend the soup until smooth. Serve warm.