My Version of The Kitchen’s Tomato Soup
The Kitchen empire opened their first restaurant (http://www.thekitchen.com) in Boulder, Colorado. In just over a decade they have grown and expanded throughout the United States with two new concepts - The Kitchen Next Door and Hedge Row, as well as an amazing non-profit that brings learning gardens to schools around the country. I truly believe that their heartfelt mission to bring real food for everyone has the potential to change the world; I love them and all that they do. And I love their tomato soup. Actually, my whole family loves their tomato soup to the point that it has become another one of our family comfort foods. Below is my version that I usually make with the tomatoes we sauce and freeze every fall, but because this blog is intended to be a holding place for recipes for my girls, below is my version using organic canned tomatoes.
The image above is from The Kitchen Next Door.
| Cook Time | 15 minutes |
| Servings |
people - depending if they want bowls or small cups
|
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 onion, chopped in rounds
- 1 teaspoon salt
- 1 28 oz can organic whole tomatoes
- 1 Tablespoon butter (optional)
Ingredients
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Instructions
- In a small saucepan, heat olive oil. Once warm, add onions and salt. Saute until translucent, about ten minutes.
- Add the entire can of whole tomatoes and warm thoroughly. (By the way, I learned recently that you should only buy whole tomatoes when buying canned tomatoes because chopped or pureed tomatoes are often the rejects, but the whole tomatoes are the best from the field).
- Puree the soup using an immersion blender. Although a bit more effort, I actually prefer to pull out my massive blender because I like a very silky and super smooth texture.
- Serve with a drizzle of olive oil on top, or if you are aching for a little more comfort, add a tablespoon of butter prior to blending for a little more succulent taste.
Recipe Notes
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