Nate’s Tomato Soup –aka Roasted Red Pepper, Basil, & Butternut Tomato Soup
Makes approximately 1 gallon of soup
Roast 4 red peppers
(Roast for 50min on 375F, rotating every 10-15min so that all sides roast evenly. Remove, cover and let sit for 30min. remove core, then carefully slice open. (there will be lots of juice). Remove seeds and membrane, and gently remove the peel. )
Stir together the following ingredients and bring to boil. Boil for 10min then reduce to simmer:
2 c chicken stock
1 stalk celery chopped
2 medium carrots chopped
8 fresh basil leaves chopped
1 lg onion
6 garlic cloves
1 tsp. salt
1/2 butternut squash*
*Halve the butternut squash and microwave flesh side down in a baking dish with ½ inch of water for approximately 8min or until slightly soft. Chop in cubes and add to stewing vegetables.
Let simmer for approx. 45min or until veggies are softened. Puree vegetables then strain vegetable mixture until smooth.
Add 2 cups of pureed veggies to 1 can (50oz.) of condensed tomato soup and 1 can of milk.
Add 2 finely chopped basil leaves
Enjoy!
4 comments:
You know how much I enjoy tomato soup - so my comment is on how sweet Eloise is. I have a video we made of Lucy's first few months that I need to show you - I can actually see the resemblance that everyone talks about for the first time... Bless you!
Nate's recipes are so good! (not counting the dinner icecream flavors) maybe he should do a weekly cooking post ;-)
Grace K
It's about time!! I've been waiting for this recipe! I'm sure Rose will be excited to help me make it, since she has watched and helped the experts. :)
Finally! This is hands down the best tasting, not to mention best for you tomato soup! Campbells just doesn't cut it anymore!
Thanks for sharing : )
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