I got this recipe from the food network (from Sandra Lee). I doctored up the soup a little bit (changes in red), and it was better. It still has a small acidic taste from the tomatoes. Anyone have any recommendations on how to get the acidic taste down some??? It turned out good, but I had to double some of the ingredients.
Ingredients:2 tablespoons extra-virgin olive oil
1 frozen diced onion (I used fresh)
1 teaspoon minced garlic
1/2 cup dry vermouth (I used cooking sherry b/c it's what I had on hand)
3 (15-ounce) cans roasted diced tomatoes
1/2 cup low-sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish (I used 20 leaves)
1/4 teaspoon salt
Pepper, to taste
1/2 cup cream (I used about 1 and 1/4 cups of fat free half & half)
Directions:
In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.
Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.
Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.
4 comments:
Add a tiny bit of sugar to it! That will help :) (just add to taste - dont add too much like I did to my sauce the other day - just a pinch at a time and keep tasting) It helps alot!
Looks yummy - I adore tomato soup :)
That looks really good! I agree - try sugar. I always add it to my tomato soups and sauces. YUM!
If sugar doesn't work, you could try a little bit of a very finely grated carrot.
Looks delicious!
I know I'm pretty late on this but I'm rom an italian family that NEVER adds sugar to sauce or anything with tomatoes (no offense to people who do, that's just how we do it).
Instead, we put a pinch of baking soda once the sauce (or soup in your case) is boiling. This makes the acid foam up to the top after a few minutes. You can skim it off. In my sauce it tends to be a slightly deeper red color (less orangie if you will). After you have skimed it all of I usually add a whole peeled onion for the duration of the simmering and carrots if you want. I remove all of these before serving.
You want to be careful about how much baking soda you use because if you use too much it tastes horrible and salty.
Good luck.
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