Homemade Tomato Soup…with a kick

There are days when nothing but a fabulous bowl of comfort food will do. For me, a rarely indulged but favorite comfort food combination is tomato soup with a grilled cheese sandwich. Tonight, comfort reigned supreme. I came up with the most delicious twist on the Michael Chiarello tomato soup recipe over on the Food Network website. I wanted a thick, creamy tomato soup with a bit of a kick so I had to tweak the recipe a fair amount. My recipe makes enough to feed a family of 5 (a largish bowl each) with a bit of leftovers. For lack of a better name, I called it Homemade Tomato Soup with a kick.

HomemadeTomatoSoupHomemade Tomato Soup
with a kick

Ingredients

  • 3 ten ounce cans of Rotel (diced tomatoes and green chiles)
  • 3 six ounce cans of tomato paste
  • 3/4 cup of olive oil
  • salt and pepper
  • 1 1/2 cups baby carrots, finely diced (measure carrots before dicing)
  • 1 large sweet onion, finely diced
  • 6 cloves of garlic, minced
  • 3 cups of chicken broth
  • 3 tbsps butter
  • 2 tbsps dried basil (about 1/4 cup of fresh, chopped basil leaves if you prefer)
  • 1 1/2 cups of half and half (this is what converts it from regular to creamy tomato soup)
  • another 1/8 cup of olive oil

Directions

Preheat the oven to 450 degrees.

Strain the Rotel. Reserve all the liquid for later use and spread the drained Rotel onto a baking sheet. Season with salt and pepper, to taste. Drizzle with 1/8 cup olive oil and roast until the tomatoes and chiles are caramelized. This will take about 15 minutes.

Heat the other 3/4 cup of olive oil over medium-low heat in a deep pot. Add the carrots, onion, garlic,and tomato paste. Cook 10 to 15 minutes until all the vegetables are softened. Add in the carmelized Rotel, chicken broth, reserved Rotel liquid, and butter. Add basil now if  using the dried basil. Simmer about 15 to 20 minutes (do NOT allow if to reach a full boil) until vegetables are very tender. If using fresh basil, add it now. Also, add half and half now if you want a creamy tomato soup. Keep soup on the heat and puree with an immersion blender until smooth.

By using half and half instead of heavy cream, it reduces the fat content and, therefore, the calorie count. Also, my recipe uses less olive oil per serving than the Food Network recipe. The use of Rotel instead of plain diced tomatoes gives the soup a nice, light spiciness.

Serve and enjoy!

2 Responses to Homemade Tomato Soup…with a kick
  1. Mrs. Gamgee
    March 5, 2013 | 10:26 am

    Sounds fabulous. I wish we could get Rotel here in Canada.
    Mrs. Gamgee recently posted..Twenty Questions… PAIL StyleMy Profile

  2. Shelly
    March 5, 2013 | 2:09 pm

    Wow, I never thought about making homemade tomato soup. Sounds and looks scrumptious and comforting. Thanks for sharing 🙂
    Shelly recently posted..Decadent Glazed Meyer Lemon Pound Cake RecipeMy Profile

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