Creamy Tomato Soup
One evening, while visiting England in 1994, my father Doug took my friend Bill Potter and down a narrow hedge lined road to a quaint pub called the Woolpack Inn.¬† It was a cool, slightly rainy night and inside the pub a fire was crackling. It was in this remarkable setting that we were served an absolutely remarkable tomato herb soup.¬† The soup was very generously served in enormous bowls with a side of toast and English crackers.¬† We ate like Kings that evening.¬† What‚Äôs more, the soup was all we needed… it filled and satisfied us to the utmost!¬† What follows is a recipe which I have worked on tirelessly to try to do justice to the original¬† English soup at the Woolpack Inn.¬† Try it, and for just a few moments, imagine yourself in a quaint pub in old England.
1 tsp butter
1 cloves garlic, minced
3/4 tsp onion powder
1 tsp thyme
1 tsp basil
2 tsp dried parsley flakes
Two 28-ounce cans crushed tomatoes
Juice of 1 lemon
2 cups water or stock
1 cup 2% milk
1/2 teaspoon salt
A few dashes of white pepper to taste
Parmesan cheese to taste
2 tablespoons sour cream (optional)
SAUTE: Heat the butter in a medium sized soup pot and saute the garlic over medium heat for about 30 seconds.
ADD: Add crushed tomatoes.¬† Add lemon juice, herbs and water or stock and simmer on low heat¬† stirring occasionally.¬† Add milk to soup, and return to a simmer.
FINISH: Add salt,¬† pepper and parmesan.¬† Serve hot with grated cheddar cheese (optional), garlic bread, toast or crackers.