It has been a while since I had time to post a new recipe. Last week, three of our daughters from Minnesota came down to Florida to get away from the bitter cold up North. Even though it was chilly in central Florida too, it was a great time for everyone. We were able to go enjoy beach time, hike in Honeymoon State Park, rent a boat for the day to go from Tarpon Springs to Caladesi Island marina and to visit several restaurants and eat lots of fish. This included raw oyster sliders shucked by me at home and others enjoyed at restaurants.
One of the times that we fixed food at home, our youngest daughter Amy, the registered dietician, requested that we make the fennel, celery and apple salad I posted recently. To go with this I suggested that we try a homemade tomato soup recipe that I came upon. This turned out to be a great combination along with some good crusty bread.
HOMEMADE TOMATO SOUP
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion , finely chopped
- 2 ribs celery , 1/4 in. dice
- 3 cloves garlic , minced
- 2 tbsp chopped parsley
- 2 28- oz cans whole tomatoes
- 2 Knorr vegetable bouillon cubes dissolved in 3 cups boiling water
- 1/2 cup half and half (optional)
- 1/2 tsp salt
- ground black pepper to taste
- Heat Dutch oven on medium heat and add butter and oil.
- Add onion and celery and cook for 6 to 8 minutes until softened.
- Add garlic and parsley and cook for 1 minute.
- Add tomatoes and vegetable bouillon and cook for an additional 10 minutes.
- Puree the soup using an immersion blender or in a blender in small batches.
- Add half and half, salt and black pepper.
For the photos, I swirled in some sour cream, slightly thinned with half and half. This satisfying soup can be enjoyed with a nice salad or sandwich.