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 Soup
Ingredients:
- tomato sauce or tomato paste
- chicken broth (may substitute veggie broth if you'd like a vegetarian option)
- basil
- garlic powder
- dill weed
- Creole seasoning (or salt and cayenne to taste)
- sugar
- black pepper
- cream (optional)
Directions:
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.