I can’t believe we’ve had NEGATIVE temps in Fahrenheit this week & a full on snow day today!
So soup is a no-brainer but I don’t think one thinks of tomatoes in the depths of winter. But I do – ‘coz I cheat a little. I go out and buy excellent quality Italian tomatoes – crushed, diced what ever is on sale and it makes up for the yucky tasting tomatoes in the winter.
So lovely tomato soup all year round! Now let’s get to the basil. I can’t stand it when the basil is cooked down to nothing in the soup. Because lets face it, we use basil for its gorgeous flavors and scent. So if you cook it down it goes from herb to plant! So I like to add the basil just in the last 10 minutes of cooking, just enough to blanch it but retain all its lovely flavors.
Next comes the pureeing in batches. A tad of cream of a lip smacking delicious soup on the table. To die for with lovely crusty grilled cheese sandwiches.
Oh boy! I’m salivating just think about it.
Trust me peeps! Get this one on your dinner table now and stop buying those carton versions loaded with sodium.
Gather the ingredients,
<2 # 28 oz cans cans Italian tomatoes (sauce, pureed or diced), 2 tbs olive oil, 1 cup packed basil leaves, 1 medium yellow onion, 2 medium carrots, 1 tbs chopped garlic, 2 ribs celery, 1 carton (4 cups) good quality chicken or vegetable stock, 1 tsp Spanish paprika (hot & smoked), 1-1/2 tsp salt, 1 tsp sugar, 1/4 cup heavy cream, 2 tbs unsalted chilled butter & 2-3 fresh basil leaves, slivered for garnish
Onions: Peel the onion, discard the skin and the ends. Dice into 1/2" pieces and set aside.
Celery: Discard the bottom 2 inches, dice into 1/2" pieces and set aside.
Carrots: Peel, discard woody top and cut into 1/2" circles.
In a large saute pan, heat 2 tbs olive oil. Add the garlic and saute for a few minutes until fragrant. Add the onions, celery and carrots and 1/2 tsp salt. Saute for about 7-10 minutes until onions are translucent.
Add the chicken stock and the paprika. Cover with a lid and cook for approx 10-15 minutes until all the vegetables are tender.
Add the cans of tomatoes and salt and along with the basil leaves and cook with lid on pot for another 10 minutes to blanch the basil.
Allow to cool until it is easy to handle or set aside until serving.
Just before serving:
Using a blender, puree the soup in batches until smooth.
Cook's Note: I do not sieve but you can if you choose or if company is coming over.
Return the blended soup to the pan. Add the cream & butter. Stir to combine & allow the butter to melt on medium heat. Do not allow the soup to boil - just heat through. Taste and adjust seasonings.
Remove to bowls and serve hot garnished with slivers of basil.
Recipe for
Delicious Tomato & Basil Soup
Serves 4-6
Shopping list
2 # 28 oz cans cans Italian tomatoes (sauce, pureed or diced)
2 tbs olive oil
1 cup packed basil leaves
1 medium yellow onions
2 medium carrots
1 tbs chopped garlic
2 ribs celery
1 carton (4 cups) good quality chicken or vegetable stock
1 tsp Spanish paprika (hot & smoked)
1-1/2 tsp salt
1 tsp sugar
1/4 cup heavy cream
2 tbs unsalted chilled butter
2-3 fresh basil leaves, slivered for garnish
Preparation:
Onions: Peel the onion, discard the skin and the ends. Dice into 1/2" pieces and set aside.
Celery: Discard the bottom 2 inches, dice into 1/2" pieces and set aside.
Carrots: Peel, discard woody top and cut into 1/2" circles.
Method:
In a large saute pan, heat 2 tbs olive oil. Add the garlic and saute for a few minutes until fragrant. Add the onions, celery and carrots and 1/2 tsp salt. Saute for about 7-10 minutes until onions are translucent.
Add the chicken stock and the paprika. Cover with a lid and cook for approx 10-15 minutes until all the vegetables are tender.
Add the cans of tomatoes and salt and along with the basil leaves and cook with lid on pot for another 10 minutes to blanch the basil.
Allow to cool until it is easy to handle or set aside until serving.
Just before serving:
Using a blender, puree the soup in batches until smooth.
Cook's Note: I do not sieve but you can if you choose or if company is coming over.
Return the blended soup to the pan. Add the cream & butter. Stir to combine & allow the butter to melt on medium heat. Do not allow the soup to boil - just heat through. Taste and adjust seasonings.
Remove to bowls and serve hot garnished with slivers of basil.
Enjoy!
