I found this recipe on 365 Days of Slow Cooking. Here's where to find the original recipe for Sweet Tomato Basil Soup. I'm sharing the recipe because you know how websites change over time. I don't want to lose this one.
The original recipe made a lot of soup - more than my house could eat so I cut all the ingredients in half. Except for today. When I made the caramelized tomato paste the first time around, I scooped it out into tablespoon-sized portions and froze it. Today, after I thawed a tablespoon of the caramelized paste, I forgot to half it before adding it to the soup. It just slipped my mind and I didn't realize it until too late, so.
We'll see how that turns out.
(UPDATE: The extra caramelized tomato paste made the soup even sweeter and my house loved it).
I also add more herbs and salt/pepper just before serving. I didn't include those in the measurements below. I go by taste but I go heavier on the oregano because I love oregano. Oh, and I skip the parsley because I'm not a huge fan of it (where's the flavor?).
I also don't top the soup with cheese - I serve grilled cheese sandwiches (we dip the sandwiches into the soup) and salads (which is why I don't worry about the parsley - I'm getting my leafy green fiber elsewhere) on the side so the cheese isn't necessary.
Halved-Recipe for Sweet Tomato Basil Soup
Makes 4 servings
1 small onion, diced1-1/2 Tbsp olive oil1-1/2 to 2 Tbsp all-purpose flour1/2 Tsp dried basil1/2 tsp oregano1 Tbsp caramelized tomato paste**1 (28 oz) can crushed tomatoes
2 cups chicken broth (or vegetable broth)
1/2 Tbsp honey
1/2 tsp salt
1/2 cup heavy cream, warmed
Salt and pepper to taste
- Add diced onion, olive oil, flour, basil and oregano to a microwave-safe bowl. Stir. Microwave for about 3-5 minutes (stir every 90 seconds). Transfer to slow cooker.
- Add tomato paste, crushed tomatoes, broth, honey and salt. Stir to combine.
- I cook this on HIGH for TWO hours, then drop the heat back to LOW for ONE hour.
- Remove lid and turn to HIGH. Use an immersion blender to smooth out the soup.
- Temper the cream to avoid curdling - add a spoonful of soup to the 1/2 cup of cream. Stir. Add another spoonful of soup. Stir. Continue to do this until you have a full cup of cream/soup, then pour the mixture into the soup. Stir to combine.
- Let cook for another 10 minutes on HIGH without the lid to thicken. Serve.
1 tbsp olive oil
1 can tomato paste
- Heat olive oil in skillet, then add tomato paste.
- Stir frequently, until tomato paste is reduced by a quarter.
- Measure out into preferred increments and freeze.