tomato soup
Robin Saturday, March 5, 2011 at 6:29PM 
Basic, chunky tomato soup – no frills. Goes well with grilled cheese and a glass of milk.
Remember that when making vegetable soups you’re always going to need more salt than you think. Our tongues are accustomed to a high amount of sodium when it comes to soups – but don’t fret too much, no matter how much salt you put in at home it will likely still be far less than your average canned soup.
Tomato Soup
2 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
2 cloves garlic, minced
28 oz crushed tomatoes
28 oz diced tomatoes
2 ½ cups vegetable stock
1 cup buttermilk
Kosher salt and freshly ground black pepper
Sweat the vegetables in a heavy bottomed soup pot over medium heat with a little olive oil. When partially softened add the garlic and cook until fragrant. Stir in the crushed tomatoes, diced tomatoes, and vegetable stock. Bring to a simmer. Remove from heat, stir in the buttermilk. Season to taste with kosher salt and black pepper. Puree if desired.
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Reader Comments (4)
My husband just made homemade tomato soup and grilled cheese....wich I would have thought to place some pretty little white decorations for the photo! It's a great little meal isn't it?
Le Ann: It is the best combo, isn't it? Stay tuned for a grilled cheese recipe that will knock your socks off!
Hmm, I am intrigued by the buttermilk. It doesn't curdle, I imagine, like most dairy does when added to tomatoes. God knows I have enough tomatoes down cellar to make several gallons of soup. Except I'm probably the only one who would eat it. I might have to make some anyway, though. . .
Kristin: Yes, the buttermilk does work quite nicely. It dulls the acidity of the tomatoes a bit without adding too many calories.