It’s chilly (con carne heheh) outside so I made quick tomato soup with pesto and goat cheese (recipe thru)
Gramma sent me this recipe in November but I hadn’t tried it since I was waiting for an immersion blender (which you don’t need, I’m just lazy). We doubled the recipe but as is it would probably serve 3 people.
2 tablespoons olive oil
1 medium onion, halved & thinly sliced.
1 clove of garlic, crushed.
2 tablespoons of tomato paste.
2 tablespoons of all-purpose flour.
2 cups chicken or vegetable stock..(vegetable stock best).
1 28 oz. can diced tomatoes.
1/2 teaspoon of sugar.
3 tablespoons store bought pesto.
Salt & pepper to taste.
Some goat/feta/asiago cheese for garnish
(This soup without the pesto and cheese freezes well. Thaw in the refrigerator overnight, reheat, stir in the pesto, ladle into bowls and top with the cheese.)
- Pour the oil into a medium sized pot and set over medium heat.
- Add the onion & garlic., and cook until tender, about 5 minutes.
- Stir in the tomato paste and flour and cook for 1-2 minutes more.
- While stirring, slowly pour in the stock.
- Mix in the diced tomatoes and sugar.
- Bring the soup to a simmer, and cook at a simmer for 10 minutes.
- Puree the mixture in a food processor, blender or with a hand-held immersion blender.
- Return the soup to a simmer and mix in the pesto. (We just dolloped it on afterwards because some people don’t fancy pesto.)
- Season with salt and pepper to taste, garnish with cheese and mmmmm
