Tomato Soup – Campbell Can NOT!

1 Medium Onion
1 stalk of Celery
A generous splash of Olive Oil
20 Tomatoes
2 cups Milk
1 tsp. Salt (or slightly more to taste)
1 tsp. Pepper

Roughly chop the onion and celery then saute in olive oil over a medium heat until lightly caramelized (to light golden brown). Quarter the tomatoes and add to the pot. Put a lid on and adjust to a simmer. It should take about 25 minutes or so for the tomatoes to break down and release their succulent juices. Remove lid, and set aside for about an hour. We need the mix cool enough to handle. Split into a few batches and puree in a blender. If the mix is still warm, hold the blender lid slightly ajar. This will prevent the blender-volcano effect. Volcanoes can be entertaining if you’ve a herd of little ones watching but it’s simply a waste of food.

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This smooth velvety sweet red soup is a fine reward. It is excellent with a few croutons on top or paired with Pesto Slathered Toasted Onion Cheese Sammies.

This soup is even quite lovely cold, served in a cup on a hot summer’s day.

Croutons;
Cube up one thick slice of bread, sauté in a little olive oil, add a chopped clove of garlic at the last. Then toss the hot crunchy cruts ontop of the soup.

*** I despise tomato soup, having only ever tasted the canned variety as a kid… Simply vile! THIS soup is as different to that as chalk to cheese.