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Recipe: Walkabout Tomato Soup
Jan. 6th, 2003 03:26 pmThis is loosely like Outback's Walkabout soup (a cream soup with onions and cheese) but only loosely. This makes about 3-4 large bowls or 6-8 cups. I made this for RA, someone who has major problems with wheat products, and she thoroughly enjoyed it - thick without thickeners.
1 medium onion, sliced
2 Tbsp butter
12 oz tomato paste
~30 oz milk (whole or reduced, skim not recommended)
4 oz shredded cheddar
1-2 Tbsp balsamic vinegar
Salt, pepper and garlic powder to taste, dill weed if desired
Heat a medium skillet to medium heat. Melt the butter in the skillet, add onions and saute for ~20-30 minutes until soft, preferably caramelized. You may need to reduce heat to medium low if the onions start to scorch. If onions scorch, Don't Panic - add a few tablespoons of white wine or rice vinegar to deglaze. You can do that anyways even if it doesn't scorch, good flavor.
Add tomato paste and milk to 2-3 quart pot. Mix thoroughly (electric hand mixer works wonders for this) and put on low to medium low heat. If soup is too thick for you, add more milk. Add spices. Don't let it boil! Simmer is fine, boil will separate the milk and whey and make a chewy soup.
Add the onions and vinegar to the soup and stir. Add the cheddar a few minutes later until it melts. Ladle and serve. Alternately, ladle into bowls *before* adding cheese and add to each bowl. The heat of the soup will melt the cheese.
Enjoy :-)
1 medium onion, sliced
2 Tbsp butter
12 oz tomato paste
~30 oz milk (whole or reduced, skim not recommended)
4 oz shredded cheddar
1-2 Tbsp balsamic vinegar
Salt, pepper and garlic powder to taste, dill weed if desired
Heat a medium skillet to medium heat. Melt the butter in the skillet, add onions and saute for ~20-30 minutes until soft, preferably caramelized. You may need to reduce heat to medium low if the onions start to scorch. If onions scorch, Don't Panic - add a few tablespoons of white wine or rice vinegar to deglaze. You can do that anyways even if it doesn't scorch, good flavor.
Add tomato paste and milk to 2-3 quart pot. Mix thoroughly (electric hand mixer works wonders for this) and put on low to medium low heat. If soup is too thick for you, add more milk. Add spices. Don't let it boil! Simmer is fine, boil will separate the milk and whey and make a chewy soup.
Add the onions and vinegar to the soup and stir. Add the cheddar a few minutes later until it melts. Ladle and serve. Alternately, ladle into bowls *before* adding cheese and add to each bowl. The heat of the soup will melt the cheese.
Enjoy :-)
