Red Gold Tomato Soup

To celebrate the Super Bowl® being in nearby Indianapolis in February 2012, Red Gold has launched the ‘Red Gold Blogger Contest’!  We will choose seven lucky bloggers to spend a weekend with Red Gold, including an evening at The Taste of the NFL food and wine-tasting fundraiser.

Red Gold will host the winners at this popular event that celebrates food from around the U.S., prepared by some of the country’s best chefs   And, as part of the trip, the seven winners will have a chance to visit Red Gold and learn about tomatoes from the ground up, including a tour of a production facility and meetings with several of the experts on staff.

I wanted to try a tomato soup that my rep showed me. I didn’t have all the right ingredients, so I kind of made it my own. I think it turned out pretty well! This was one of the best tomato soups I’ve ever had and I don’t tend to like my own cooking. 🙂 So here is my recipe for the Red Gold Blogger Contest:

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Red Gold Tomato Soup

Ingredients

• 1 T butter
• 1 small onion chopped
• 2 garlic cloves chopped
• 1 t dried Basil
• 1 t dried Oregano
• 1/2 c finely chopped carrots
• 1/4 c finely chopped celery
• 1 14.5 ounce can Red Gold® Petite Diced Tomatoes
• 1 14.5 ounce can Red Gold® Diced Tomatoes Chili Ready
• 6 c chicken broth
• 1/4 c long grain white rice
• 2 T Red Gold® Tomato Paste
• 1 T Worcestershire sauce
• 1/2 t dried thyme
• 1/4 t freshly ground black pepper
• 5 drops hot pepper sauce

Instructions

1. Melt butter in large soup kettle over medium-high heat. Add onion and garlic; cook and stir for 1 to 2 minutes or until onion is tender. Add carrot and celery and basil and oregano; cook and stir 7 to 9 minutes or until tender.
2. Stir in RED GOLD® PETITE DICED TOMATOES, Worcestershire sauce, thyme, black pepper and hot pepper sauce. Reduce heat to low and cook about 30 minutes, stirring frequently.
3. Remove from heat.
4. Pour soup into blender and blend until smooth. (Make sure you do this a little at a time. I had mine explode all over my kitchen! (and burnt my hands and wrist in the process.))
5. Let cool about 10 minutes before serving.