I’ve been asked to share my tomato soup “recipe”. I’ll give it a whirl but as you know if you read this blog regularly, I tend to cook by feel and instinct rather than measurements.
- tomato sauce or tomato paste
- chicken broth (may substitute veggie broth if you’d like a vegetarian option)
- garlic powder
- dill weed
- Creole seasoning (or salt and cayenne to taste)
- black pepper
- cream (optional)
- The quantities of tomato sauce or paste and broth will depend on how many servings you wish to make. Place the tomato sauce in a sauce pan on medium heat and add enough chicken broth to make it the desired consistency. You can use anywhere from about a fourth broth to equal parts. If using tomato paste you’ll need to add more liquid. Part of this can be water.
- Once you have the tomato product and broth combined to your liking, you’ll need to season it. Start with 1/2 to 1 teaspoon each of garlic powder, dill and basil. Add a teaspoon or so of sugar, stir and taste. Add the Creole seasoning, if desired, and additional salt and black pepper. Once you’ve made this a time or two you’ll know how much of each you like. Simmer over medium heat for a few minutes. If desired, remove from heat and stir in a little heavy cream. You can also use milk but if you plan to do that I would make the initial mixture a little thicker by using less broth. It’s a very forgiving recipe so just play around with it.
- I like to serve it with grilled cheese sandwiches or quesadillas. You can also top with grated cheese and a dollop of sour cream.