Posts tagged ‘tomato paste’

Homemade Tomato Soup Recipe

This recipe was passed to my mom while I was in high school. We had recently moved to the Czech Republic and were desperately missing some good ol’ Campbell’s tomato soup to got along with our grilled cheese on winter Sundays after church. I live in the States now and can buy Campbells whenever I want. Truth be told, this recipe is good enough to overcome my childhood nostalgia. For those of you know me well, this is no small feat. I hold rigidly (obnoxiously?) to some of my childhood traditions.

Ingredients:

2 T butter
2 T finely chopped onions (I usually puree in the food processor)
1 clove garlic, minced (again, I food processor it)
2 T flour
6 oz can tomato paste
2 c milk
2 c water
2 t sugar
Dash of oregano, thyme and basil
Salt & pepper to taste

Instructions:

Saute the onion and garlic in the butter until golden. Add the flour a little at a time, stirring quickly until it forms a thick paste. Add the tomato paste and mix well. Add water in small amounts, stirring vigorously until it is absorbed by the flour. Add the milk and heat but do not boil. Add sugar, herbs and salt & pepper.

Variation:

Add 1 T of curry powder. This is how Wifey’s mom always prepared it growing up. For years, Wifey couldn’t figure out why Campbells tasted so much better when her mom made it instead of her friend’s mom. They both came out of the can, so why did her mom’s taste so much better? She found out years later about the addition of curry.

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January 17, 2011 at 10:18 am Leave a comment

Four-chile Vegetarian Chili Recipe

Ingredients:

2 dried guajillo chiles
4 ancho chiles (dried poblano)
4 dried chiles de arbol
1 habanero chile

3 T whole cumin
2 T whole coriander
1 T whole allspice
2 bay leaves

2 cans kindey beans
1/2 c french lentils
1/2 c red lentils
1/2 c bulgar

4 c vegetable broth
1 large onion
6 garlic cloves, minced
2 cans fire-roasted tomatoes
4 T tomato paste
Olive oil
Salt and pepper

Toast separately: cumin, coriander, red lentils, and bulgar. To toast, heat a large, ungreased skillet over medium-high heat. Add an ingredient to the hot skillet, stirring continuously to keep from burning. Remove the ingredient from the skillet once it has become toasted (spices will become highly aromatic, lentils will start popping, and the bulgar will smell like toast). Set aside.

Crush cumin, coriander and allspice using a mortar and pestle. Cut dried peppers open, and remove seeds and remnants of stems. Grind peppers into a powder. (A coffee grinder or food processor works well for this).

Chop onion and saute with olive oil in the bottom of a large pot over medium heat. Mince the garlic and habanero pepper. Thoroughly wash anything that the habanero touches. Do not touch your eyes until you have thoroughly washed your hands. After the onions have sauted for 5-6 minutes, add the garlic and habanero. Allow to cook for 2-3 more minutes. Add pepper/spice mixture and tomato paste. Mix vigorously quickly, then add remaining ingredients except for one can of fire-roasted tomatoes. If the chili becomes too thick, add a little water. Cook until green lentils are soft (30-45 minutes). Add remaining can of tomatoes and cook for 5 more minutes.

February 25, 2010 at 8:36 am 4 comments


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