SUPER CHUNKY TOMATO SOUP

this soup is creamy, chunky, crazy love!

 

FIX: 20 minutes

SLOW COOK: 2-6 hours. the longer the better.

 

GOODS:

1 can of TOMATO PASTE
2 cans of WHOLE STEWED TOMATOES
1 can of NO SODiUM DiCED TOMATOES
1 tablespoon of MiNCED GARLiC (3-4 cloves)
2 tablespoons of EXTRA ViRGiN OLiVE OiL
1 bunch of chopped FLAT LEAF PARSLEY
1/2 teaspoon of RED PEPPER FLAKES
2 teaspoons of FENNEL SEEDS
2 tablespoons of RAW SUGAR
1 can of EVAPORATED MiLK
3 sprigs of FRESH THYME
1 bunch of FRESH BASiL

CRACKED BLACK PEPPER
2 cups FROZEN CORN

 

COOL TOPPiNG...
1 pint of SOUR CREAM

 

TACKLE:

crock pot
wand hand mixer
chef's knife
wooden spoon
4 quart pot
chop board
can opener
soup ladle

 

GO:

pull out the old crock pot. fire it up on low. pour in 2 tablespoons of EXTRA VIRGiN OLiVE OiL. mince up your GARLiC cloves. chop up your FLAT LEAF PARSLEY and FRESH BASiL and toss in. strip the leaves off the sprigs of THYME into the pot. add 2 teaspoons of FENNEL SEEDS. a 5 second round of CRACKED BLACK PEPPER and 1/2 teaspoon of RED PEPPER FLAKES (a good pinch will do).

 

now shake out your hand and grab your can opener. open up 2 cans of WHOLE STEWED TOMATOES, a can of NO SODiUM DiCED TOMATOES, a can of TOMATO PASTE and 2 cups of FROZEN CORN (the corn is great for mellowing and thickening the soup). drop all in. stir. cover. leave alone for at least 4 hours.

 

WHiLE...

go to work, read, sleep... you get the picture.

 

MiX:

about and hour before serving, you want to grab the hand wand mixer and lightly puree right in the crock pot. go as long as you like. if you want it smooth, go for it. i like it chunky so i mix a bit less (hence the name.. chunky tomato soup).

 

for a rich creamy consistency without all the fat of a heavy cream, add a can of EVAPORATED MiLK. this aids in balancing out the acidity of the tomatoes.

 

add a tablespoon of SUGAR to taste. if it's still quite tart add the second tablespoon. give another 5 second round of CRACKED BLACK PEPPER. stir. cover. i like to give the soup another hour or so to let all the added and pureed ingredients settle in with each other.

 

ASSEMBLAGE:

super simple. i grab some big soup bowls and saucers and pour in a hefty size ladle or two into each. to top it off: give each serving a dopple of SOUR CREAM, a few of leaves of FRESH FLAT PARSLEY and a final round of CRACKED BLACK PEPPER. serve with your favorite rustic bread.

 

SPECiAL NOTE: this dish can easily be vegan... just delete the LOW FAT PLAiN YOGURT. for a rich luscious taste, substitute a drizzle of EXTRA ViRGiN OLiVE OiL on top of each serving.

 

FEEDS:

this pot of soup can serve at least 6. any leftovers you might have make for a great red sauce to pour over your favorite pasta for a quick delicious hearty dish in minutes.

 

download pdf super-tasty 4x6 recipe card!