20 December, 2020
Tomato SoupPosted in : Cooking on by : Sheila Tags: blue cheese, cream cheese, feta cheese, goat cheese, half and half, heavy cream, Instant Pot, milk, stove top, tomato soup, vegan, vegetable, vegetarian
I dislike, pretty intensely, canned soup. So I didn’t eat soup. At all. Ever. Any recipe that called for soup, I didn’t make. I took a stand!
Then I was reading (and don’t judge) a Nora Roberts book (I said, don’t judge), and she mentioned Irish blue cheese and tomato soup and it stuck, bugging at me…..Irish blue cheese and tomato soup. I like blue cheese – with my hot wings. I want to like soup. So I interwebbed and found a recipe on Food.com that was originally found on Soupchick.com. My love for soup was born.
Let me start off by saying, I didn’t follow the recipe exactly, because I didn’t have all the ingredients and wasn’t going to go buy them. I’m a bad person, I know.
My recipe, as it is now, is as follows:
- 1 28 oz can of chopped tomatoes (plain, no spices)
- olive oil
- 1 medium onion, or two small
- 3 large stalks of celery, chopped
- 3 carrots, chopped
- 4 cups of chicken stock or vegetable stock if you want vegetarian soup
- 5 – 10 ounces blue cheese, goat cheese, feta cheese, no cheese at all, milk, half and half, heavy cream, cream cheese, nutritional yeast or nut milk if vegetarian/vegan
I also will add zucchini, kale, spinach – whatever I find in my fridge that is mild tasting and needs to be used – it’s going to be blended at the end, so sneak in those veg.
Glug some olive oil in a soup pot or dutch oven….I use a cast iron dutch oven, it gets the soup screaming hot and it stays that way. Drop your chopped onions in there and sweat them a little. I don’t brown them, just take the “onion” off them a little bit – a minute or two.
Add your carrots and celery and give them a swish or two for a minute. Add any other vegetables you’re going to, if you’re going to, then add the broth and tomatoes.
Turn the heat to medium to let it simmer, and leave it til the carrots are soft enough to blend. If the soup level starts getting low, put a lid on. It usually takes about 20 minutes or so (depends how big you chop your carrots. (I have used leftover carrots in this, and if you do, cook your soup til the celery is soft enough to blend.)
If you wanted to do this in a pressure cooker, just throw everything up to the cheese/cream into the cooker, less the olive oil (you could still add this for a background flavour, but don’t have to), put the top on, close the vent and press the “Soup” button, or set the manual time for about 10 minutes. When it’s done, let it come down off pressure for a few minutes before releasing the valve manually.
Get out the stick blender and blend it til mostly smooth or let it cool a bit and put the soup in batches into an actual blender – if using the stove, remove the pot from the heat and turn off the burner. Whichever way you blend it, be careful – last night, I made this and managed to blend soup all over my stove top, the wall beside the stove and the dials on the stove…awesome!
Once your soup is blended, add some cheese or cream. It tastes great without, but it’s way better with. Keep in mind that with tomato seeds in there, this soup will not be completely smooth – you could strain it before the cheese or cream if that’s a sticking point, but then you’ll lose all that lovely fibre that keeps your heart healthy and your digestion happy.