kntomasoup

 

You are cordially invited through the mists of time to a forgotten age of valor and chivalry, where courageous?knights from across the king?s realm bring sword and spear to epic battles of steel and steed in an unparalleled celebration of chivalry, rivalry, and revelry!

Okay, I?ll spare you the rest of the hilarious wordsmithery from?the?souvenir program of a certain theatrical dinner & tournament show, but suffice to say that my kids are really into it. Not only are there endless colorfully-costumed knights parading around on horses,?but they serve a ?feast? that my kids go nuts for. Not to mention there were no utensils back?then ? can’t beat that!

But it was the tomato soup that really surprised me ? I never thought the kids would enjoy a soup?so much. I was, henceforth, inspired to try a knight’s?(translation: tomato) soup.

Utensils and Medieval accent optional.

Good for lunch boxes?yes!
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Servings Prep Time Cook Time Difficulty
4
people
5
mn
30-40
mn
easy
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Rating: 0
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Servings Prep Time Cook Time Difficulty
4
people
5
mn
30-40
mn
easy
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
What you need
Units: Servings: people
How it's made
  1. Rinse the celery stalks. Peel the carrots, garlic and onion. Dice all the veggies. It can be chunky, we will blend the soup.
  2. Warm the oil up and melt the butter in a stock pot or dutch oven, over medium heat. Add the onion and carrots and cook for about 5 minutes without browning. Add the celery and garlic and cook for an extra 2 min.
  3. Add the tomato, bouillon, oregano, a good pinch of salt, and vodka if using. Crush the tomatoes a bit with a wooden spoon, and lower the heat to medium low. Just enough to simmer.
  4. Cover and cook for about 20-30 minutes. Mix the soup using an immersion blender (or blender after letting the soup cool down a bit). Taste and adjust the seasoning to your taste.
Recipe Notes

To make it extra creamy, you add a 1/4 cup of cream toward the end.

Share this Recipe
What you need
Units: Servings: people
How it's made
  1. Rinse the celery stalks. Peel the carrots, garlic and onion. Dice all the veggies. It can be chunky, we will blend the soup.
  2. Warm the oil up and melt the butter in a stock pot or dutch oven, over medium heat. Add the onion and carrots and cook for about 5 minutes without browning. Add the celery and garlic and cook for an extra 2 min.
  3. Add the tomato, bouillon, oregano, a good pinch of salt, and vodka if using. Crush the tomatoes a bit with a wooden spoon, and lower the heat to medium low. Just enough to simmer.
  4. Cover and cook for about 20-30 minutes. Mix the soup using an immersion blender (or blender after letting the soup cool down a bit). Taste and adjust the seasoning to your taste.
Recipe Notes

To make it extra creamy, you add a 1/4 cup of cream toward the end.

Share this Recipe