Everyone who knows me, understands that I am a die-hard tomato soup fan. I could slurp a bowl morning noon and night. But I have found a new favorite for right now anyway. I just finished off one pot and will be making another pot today. I already got up at the crack of dawn to go buy all the ingredients…..yes it was that important to me, well it was that good!
2 Tbsp olive oil
1 large carrot diced very small (1cm)
1 large yellow onion diced very small (1cm)
3 cloves of garlic diced
2 Tbsp tomato paste
1 large tomato seeded and diced
2 tsp white wine vinegar
2 Tbsp marjoram
1 quart vegetable broth
1 cup dry white wine, chardonnay
Salt and pepper to taste
Pinch or dash of crushed red pepper
10 oz canned baby clams, drained
½ lb baby cocktail shrimp (the smaller the better)
Heat the oil in a large soup pan and heat the carrot, onion and garlic seasoning with salt and pepper. Cook just until the vegetables start to soften then add in the tomato paste, stirring to make sure it’s all covered and continue to cook for about 3 more minutes or until everything is hot. Turn the heat up a little and add the vinegar and wine. Stir till all mixed. Add the crushed red pepper, marjoram and stir to mix flavors. Pour in the broth season with more salt and pepper if needed and bring to a boil. Lower the heat and bring to a simmer. Add in your drained clams and you baby shrimp and simmer for about 10 more minutes or until dinner is to be served.
Make sure you take a few tastes to check for spicy flavor. If you are like me I am more of a dash or two dashes vs the pinch. I like the spicy after taste and it just pairs so well with seafood.
My only mistake was not doubling the recipe and only having left overs for two lunches. So this time I am making a full pot and its all mine. Yes there are some things in life you just don’t have to share. For me its soup………. well and the bag of chocolates I have hidden! Shhhhh don’t tell anyone about the chocolate though.