A pretty funny recipe title, but true. Most of my canned tomato products (sauce, paste, whole, diced) go into other things, like beef stew, pizza sauce, or spaghetti sauce. This is a really easy recipe for making a quick tomato soup when it is 25 degrees F outside. Celery is among the dirtiest of all the vegetables, so you should probably use organic celery.
Ingredients
One 14.5 oz can of organic diced tomatos, no salt added
2 tbsp unsalted butter
1/4 c. celery, diced
1 1/2 tsp unbleached all-purpose flour
1 tsp organic granulated sugar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp dried oregano, crushed
1/4 tsp dried basil, crushed
Directions
1. In a medium pan over low-medium heat, melt butter and add celery. Cook until tender. Add flour and stir to make a roux.
2. Using a food prep or stick blender, briefly pulse the diced tomato then add it to the pan and bring it to a boil.
3. Add sugar, salt, pepper, oregano and basil and cook until the soup thickens. Remove from heat and serve.
Can use fresh basil leaves as a garnish, if available.
Serves 2.
