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Imus Ranch Kids' Favorite Tomato Soup

 

 
By Deirdre Imus, The Imus Ranch Cooking For Kids and Cowboys

Preparation Time: 15 Minutes           
Cooking Time: Approximately 15 Minutes   

Don’t let the recipe title fool you – this soup definitely isn’t only for kids. Grown-ups will love its fresh herb and tomato flavors just as much.  The soup will keep in the refrigerator in a tightly covered glass container for two or three days. Reheat it over a very low flame to avoid scorching; if necessary, add a small amount of water to thin it.

 

tomato_soup_recipe_2

 
½ medium red onion, diced 
1/4 cup olive oil

2 cloves garlic, peeled and diced 
1 teaspoon dried rosemary leaves, minced
3 sprigs fresh sage leaves, minced, or 1 teaspoon rubbed sage 
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
1 tablespoon minced fresh dill, or 1 teaspoon dried dill
8 cups vegetable broth 
4 cups vegetable cocktail or tomato juice 
1 cup soy milk or organic milk 

3 sprigs fresh basil leaves, julienned 
  
Heat the oil in a large stockpot over medium heat. When the oil is shimmering, add the onion, garlic, and all the herbs (except the fresh basil), and sauté until the onion is tender, about 5 minutes.  Transfer the mixture to the container of a food processor and process until smooth.  Return the pureed vegetables to the pot, add the broth and vegetable cocktail, and bring to a boil. Stir in the soy milk, reduce the heat, and simmer 3 to 5 minutes. Remove it from the heat, add the basil, and serve. 
  
Makes 10 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

 

 

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