This soup is smooth, creamy and packed with flavour
Course: Main Course, Soup
Cuisine: American, Greek
Keyword: easy recipes, soup, tomato season, feta,
Author: Mia Kouppa
large sauce pot
1/4cup(60 grams) unsalted butter
1medium onion, diced
4cups(1,000 mL) vegetable, or chicken stock
2garlic cloves, peeled
4fresh basil leaves
2dried red chili peppers, or 1/4 teaspoon red chili flakes
1/4teaspoonground black pepper
1/2teaspoonsalt, or to taste
1cup (250 mL) milk
crumbled feta, for garnish
In a large pot melt the butter and add the onion and celery and cook, stirring regularly for approximately 5 minutes.
1/4 cup (60 grams) unsalted butter, 1 medium onion, diced, 1/4 cup chopped celery
Add the chopped carrots and cook for an additional 5 minutes, stirring constantly so that the vegetables do not burn.
2 cups chopped carrots
Add the tomatoes, vegetable stock, whole garlic cloves, basil leaves, bay leaf, dried red peppers and the ground black pepper and salt to taste. Cook uncovered over medium heat for 30 minutes.
6 cups chopped tomatoes, 2 garlic cloves, peeled, 4 fresh basil leaves, 1 bay leaf, 2 dried red chili peppers, or 1/4 teaspoon red chili flakes, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, or to taste, 4 cups (1,000 mL) vegetable, or chicken stock
Remove the pot from the heat. Using a spoon, remove and discard the bay leaf and the two dried red peppers.
Using an immersion blender, blend the soup until it is smooth. Add in the milk and stir well.
1 cup (250 mL) milk
When you are ready to serve the soup, ladle it into bowls and add about a tablespoon of crumbled feta to each bowl.
Cream of tomato soup https://miakouppa.com/2018/09/17/cream-of-tomato-soup-%ce%bd%cf%84%ce%bf%c2%b5%ce%b1%cf%84%cf%8c%cf%83%ce%bf%cf%85%cf%80%ce%b1-%ce%b2%ce%b5%ce%bb%ce%bf%cf%85%cf%84%ce%ad/ September 17, 2018