Tomato-Parm Soup

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This is the second soup that I have made in the past week – I saw it on Dani’s blog and it looked so yummy that I had to give it a shot. But, yet again, I proved that while I can read and understand directions, I can’t just follow them and make the soup! (Are you seeing a trend here?)

Of course, I had to add a few things to make it my own, and I ended up changing the appearance of the soup completely!

The biggest changes were:

  1. Not making it in a slow-cooker (I was home, so why go slow when I could go fast?) Plus, I enjoy the whole standing-over-the-pot-and-stirring-like-an-Italian-mom thing.
  2. Adding some wine and new seasonings to take it more in a Spanish direction (surprise, surprise!)

Here’s what I did –

Kat’s Creamy Tomato-Parm Soup (inspired by Dani Cakes –  adapted from original recipe by 365 Days of Slow Cooking)

half of a celery heart, sliced – about 1 to 1 1/4 cup (I used the very inner part of the celery heart where there are little baby leaves and super-tender ribs)

3 teaspoons olive oil

3 medium carrots, sliced

1 small yellow onion, chopped

1 small red onion, chopped

4 baby leeks, chopped

1 heaping teaspoon minced garlic (you can never have too much in our house)

Salt and pepper

1/2 teaspoon dried pizza seasoning (I get our’s from King Arthur)

1/4 teaspoon home-dried herbs (I used savory from our windowboxes and oregano from our CSA share)

1/4 cup white wine

1 large can (28 oz?) peeled whole tomatoes

1/2 teaspoon smoked dried onion (I pick this up in Spain every time I go)

1 heaping teaspoon of smokey sweet paprika (Spanish is best here)

3-4 cups of chicken stock (depends how thick or thin you want your soup)

1 cup light cream

2/3 cup parmesan cheese (I opt for the powdery-light grated cheese here, as it will melt into the soup more evenly than the bigger shreds)

more light cream or sour cream, for serving

crusty bread, to go alongside

  1. Add the olive oil to a soup pot, and heat it up (medium heat)
  2. Toss in the chopped veggies and the garlic
  3. Season with salt and pepper and let them sweat for 2-3 minutes
  4. Toss in the seasoning and the herbs and let the veggies sweat for another 4-5 minutes
  5. Deglaze the pan with the white wine, then toss in the tomatoes
  6. Add in the smoked onion and the paprika
  7. Stir it occasionally and let it bubble a bit (about 5-7 mins), but don’t let the tomatoes burn
  8. Add the chicken stock and let it come to a bubble
  9. Turn down the heat to med-low and let it simmer
  10. Stir occasionally and squish the tomatoes with a wooden spoon as you go
  11. After about 30 mins of letting it bubble away, you’re ready to blend
  12. Turn off the heat
  13. Blend away with a stick blender until it reaches a velvety smooth consistency
  14. Whisk in the light cream and the parm
  15. Taste for seasoning and adjust if necessary
  16. Serve with crusty bread and an extra drizzle of light cream (like I did) or a dollop of sour cream

All in all, this recipe is totally worth the time and effort – but be sure to check the seasoning at the end – you may want to have extra chicken stock on hand to thin it out if the parm makes it too salty for you.

Enjoy!

 

 

 

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Kat Salemno

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