Monday, November 28, 2011

Smoky Tomato Soup

Kathleen made this soup a week or so ago. We just used diced tomatoes since that was what we had on hand. Also, we used bacon grease(didn't fry up bacon)that we had in the fridge. We all liked this soup.
Smoky Tomato Soup
Rachel Ray--Big Orange Book

2 tablespoons extra-virgin olive oil (EVOO), plus additional
4 slices smoked bacon, chopped (or just use bacon grease)
3 garlic cloves, chopped
1 onion, chopped
3 stalks of celery, chopped
2 carrots, chopped
Salt and freshly ground black pepper
1 quart chicken stock, divided
1 tablespoon fresh marjoram, finely chopped, or 1/4 teaspoon dry oregano
1 28-ounce can crushed fire-roasted tomatoes (or just diced tomatoes)
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1/4 cup heavy cream (optional)


Heat a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped bacon and cook until crisp, stirring every now and then, about 2-3 minutes. Remove the crispy bacon from the pot.

To the soup pot, add the garlic, onion, celery, carrots and some salt and pepper. Cook, stirring every now and then for 4-5 minutes, until they start to get tender.

Remove the tender veggies from the pot to a food processor or blender, throw in a big splash of the chicken stock and the marjoram, and puree until smooth.

Return the veggies to the pot, place back over medium-high heat and add the remaining chicken stock, fire-roasted tomatoes, sugar, red pepper flakes and heavy cream, if you are using it. Bring up to a bubble and simmer.
Serve with bacon on top.

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