Wintertime is almost here! Why not warm up with a tasty bowl of hot soup? The DuMont family loves to cook Fire-Roasted Tomato Soup, which was a recipe developed by my grandmother.
Here’s what you’ll need:
4 T butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
2 garlic cloves
3 T flour
4 cups chicken stock
2 cans fire roasted tomatoes
3 T tomato paste
2 t sugar
cream, to taste
Sauté onion, carrot, celery, and garlic in the 2 T butter, covered, until lightly browned (2 to 3 minutes).
Sprinkle in 3 T flour. Stir for 1 minute.
Add 4 cups chicken stock and 2 cans diced drained fire roasted tomatoes.
Add 3 T tomato paste and 2 t sugar.
Cook for 15 minutes partially covered and until tender.
Transfer to blender in batches and blend until smooth.
Return to pan. Add cream and 2 Tablespoons butter.
This dish is so yummy and a great meal to cook for the cold weather! It is simple to make and only takes 45 minutes total (15 minutes for prep time, and 30 minutes to cook).