Smoky Tomato Soup
This tomato soup is easy to make and tastes wonderful. The use of a ham bone gives the soup a smoky flavor. If you don’t have a ham bone, you could use other smoked meats or even liquid smoke.
I wanted to make tomato soup, but also wanted something different. I used what was in my pantry, fridge and freezer for inspiration. The flavors worked well together. I really like what the cinnamon did for the soup, too.
At the end, almost as an afterthought, I added the half and half. It added just a little extra richness to the soup. It was a good decision.
So here is the recipe. I served it with quiche, but it would go well with a grilled cheese sandwich.
Smoky Tomato Soup
3 T. oil or butter
1 c. chopped onion
1 (28 oz.) can crushed tomatoes
1 or 2 medium carrots, peeled and sliced
1 c. chopped celery, some leaves included, if possible
3 c. water or stock (low sodium)
1 ham bone
2-3 T. parsley
1 t. cinnamon
1 c. half and half
Salt and pepper to taste
In soup pot, heat oil or butter and saute onions until tender. Add the rest of the ingredients, except the half and half, salt and pepper. Bring to a boil, then turn down to a simmer. Simmer for at least an hour- even a couple of hours. I partially covered the pot while the soup simmered. Remove ham bone. Add the half and half. Puree soup until smooth. I use an immersion blender so I can puree in the soup pot. If pureeing in a blender, do the soup in batches. Better if you cool the soup a little first. When you put the hot liquid in the blender, remove the middle part of the blender lid and cover with a folded towel. The liquid will splash up a little and the towel keeps you from getting splashed/burned. Once the soup is nice and smooth, adjust seasonings to taste. Depending on how large the ham bone is, you might not need salt at all. The soups will serve about 6-8. I like to serve it with croutons.
