Elevated Tomato Soup // Wetherill's Say I Do
Yay! I'm so excited to introduce you to my friend Madison! She was my very first friend in this whole blogging world and has been such an awesome influence in my life. She loves to cook and create in the kitchen, so I thought it would be fun for her to share a recipe with you! Here it is, I hope you enjoy it!
Hi friends! I'm so excited to be sharing with you guys today! My name is Madison and I blog at The Wetherills Say I Do, a faith based lifestyle blog where I share everything from recipes to marriage to blogging tips! When Natasha asked me if I would be interested in guest posting I was all for it! Natasha has become a great blog friend over the last few months. I admire her cooking and life mottos so much!
I have always been a soup and salad kind of girl. It's the perfect lunch combo in my eyes. Personally, my favorite soup of all time is tomato soup. A lot of people may turn to that only when they are sick, but for me it's my go to always.
I've made the copy cat version of Panera's tomato soup, but I wanted to try something a little different. See, you probably would feel weird serving plain old tomato soup for dinner to guests, or at least I feel like I would. However, you can add a few simple ingredients and have an elevated tomato soup recipe that will make them forget about any seemingly "boring" tomato recipe they've had in the past.
Literally by adding two extra ingredients, you've completely changed this dish from the-soup-you-eat-when-you're-sick to a gourmet soup experience.
For clarification, I don't believe that food needs to be showy. Food can be simple, but elegant. Recipes should be easy to make, but have a hard-to-make kind of taste!
1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
1 large clove garlic, minced
2 ribs celery, chopped
1 tablespoon all-purpose flour
5 large super-ripe tomatoes (about 4 pounds), coarsely chopped
1 teaspoon sugar
4 leaves fresh basil + 1 tablespoon chopped
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2-3 slices of bacon
1/4 cup crumbled feta
-Warm the oil and butter in a large soup pot over medium heat. Add the onion, garlic, and celery, and cook until soft but not browned, 5 to 7 minutes. Stir in the flour and cook for 1 minute.
-Add the tomatoes (with juices), sugar, basil leaves, salt, and black pepper.
Increase the heat to high and bring the tomatoes to a boil. Reduce the heat to medium and simmer for 15 minutes, skimming off and discarding any foam from the surface.
- While the soup is simmering, cook bacon in a large frying pan over medium-high heat. Remove and place on a paper towel to remove any remaining grease, then chop into tiny pieces.
-Puree the soup in a blender or with emersion blender, in batches if necessary; then pass the puree through a medium-mesh strainer, pressing on and discarding the solids. Return the soup to the pot to keep it warm.
-Use a ladle to separate into individual bowls, top with chopped basil, feta and bacon.
I'd love for you to comment below with your favorite soup recipes and stop by my blog to see what it's all about!