Tangy Tomato Soup

I feel like I make soup all the time, these days.  And maybe I do, but it’s a great way to use up the stuff in your fridge or pantry while packing in some vitamins.  To be honest, I was a little unsure of how my three year-old would react to this tomato soup recipe, given that its flavor is more tangy than sweet.  He proved me wrong, asking for seconds, then THIRDS, and asking for soup again the next day.

3 small carrots, peeled and chopped
1 yellow onion, chopped
2 tbs olive oil
2 tbs butter
1 bay leaf
1 tbs white balsamic vinegar
1/4 cup flour
4 cans diced tomatoes (or two 28 oz cans)
2 cans chicken broth
2 tbs tomato paste
1 tsp salt
pinch black pepper
2/3 cup milk or cream*

In a large pot, heat oil and butter over medium heat.  Add carrot, onion, and bay leaf.  Cook 3-4 minutes.  Add white balsamic vinegar, cook another minute.  Stir in flour to coat veggies.  Add tomatoes through pepper.  Bring to boil then reduce heat and simmer 30 minutes.  Remove from heat and remove bay leaf.  Using an immersion blender or food processor, puree in batches until smooth.  Blend in milk.  Serve topped with fresh croutons or chopped herbs.

*I used regular soy milk, which tasted fine.

Tags: tomato soup, tomato soup recipe