(Contributed by Kathleen, source:
Tomato Soup) (My alterations at the end)
2 T. extra-virgin olive oil
1 T. butter
1 medium onion, finely chopped
2 cloves garlic, diced or minced
1 t. sea salt
2 c. chicken stock
1 (14.5 oz.) can diced tomatoes (fire roasted recommended)
2 T. honey (or to taste)
1/3 c. plain whole milk yogurt
1/4 c. finely chopped fresh basil (optional)
freshly ground pepper (optional)
Directions:
In a large saucepan, heat oil and butter over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Add salt, stock, tomatoes, and honey. Bring to a boil, then simmer for 10-12 minutes. Remove from heat.
Immersion blender: Add yogurt, then blend in pan until smooth.
Regular blender: Cool soup slightly, then carefully transfer to blender. Add yogurt and blend until smooth.
Reheat blended soup, 5-7 minutes. Just before serving, add basil and freshly ground pepper.
Makes 4 servings. Recipe by Allison Ruth of Some the Wiser
*I used fresh tomatoes - 3 rather large ones, which I chopped and threw in. However, my end result was a very orange soup, which immediately aroused the children's suspicion, causing great doubt about my assurances that this was indeed tomato soup. I would have preferred it to be more tomato-y as well. I think next time I will use a can of tomatoes as well as the 3 fresh tomatoes, or perhaps reduce the number of fresh tomatoes to 2.
**I used Stonyfield low-fat plain yogurt as opposed to whole milk, and it turned out just fine.
***If you're like me and do not like little pieces of tomato skin floating in your soup, you might want to strain it before serving. Or perhaps I should have used the blender instead of the immersion blender. OR perhaps I just don't know how to properly use the immersion blender. (This last option is far more likely.)
