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Year of the Soup: Week 33

I’ve been waiting for this all year, and it’s finally time.  Fresh tomatoes are finally in season, and it’s time to make the fantastic tomato soup recipes I’ve been salivating over.  Since we have an excess of basil at the moment, this soup seemed like the natural choice.  It’s a bit orange from the cream, but this tomato soup is full of flavor, and an excellent compliment to a grilled cheese sandwich.  Just be sure to use those yummy local tomatoes that actually have flavor – not the icky ones from the grocery store that just taste like so much red water. :)  Happy Monday!

Fresh Tomato and Basil Soup

Ingredients
  • 1 Tbs. olive oil
  • 2 Tbs. butter
  • 1 onion, minced
  • 1 garlic clove, roughly chopped
  • 3 cups vegetable broth
  • 1/2 cup dry white wine
  • 2 Tbs. tomato paste
  • 2 Tbs. shredded fresh basil, plus a few whole leaves for garnish
  • 2/3 cup heavy cream
  • salt and freshly ground pepper to taste
Directions

1. Heat the oil and butter in a large saucepan until foaming.  Add the onion and cook slowly for about 5 minutes, stirring frequently, until soft, but do not let brown.

2. Stir in the tomatoes and garlic, stock, white wine, tomato paste, salt and pepper.  Bring to a boil.  Lower the heat, half-cover the pan, and simmer slowly for 20 minutes, stirring occasionally to stop the tomatoes from sticking to the bottom.

3.  Process the soup with the shredded basil in a food processor or blender.  Press through a strainer into the rinsed pan.

4. Add the heavy cream and heat through, stirring.  Do not let the soup approach the boiling point.  Check the consistency and add more stock, if necessary.  Adjust the seasoning to taste, pour into warm bowls, and garnish with whole basil leaves.  Serve at once.

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