Friday, February 08, 2008

Tomato Soup

The most delicious tomato soup I've had recently was from Souperman. It was creamy, slightly smoky, had a good solid tomato flavor, and didn't even need a grilled cheese accompaniment. It stood on its own.

But the most beautiful tomato soup I've had recently was from my own kitchen, though I will have to admit that it is not difficult to make a beautiful tomato soup. I used canned whole peeled tomatoes and fresh basil and pureed half of it to create what ended up looking like a warm gazpacho, but tasted like heaven. With little parmesan toasts on top, the whole meal only took about 30 minutes. This is another one of those recipes that can be made a million different ways - add different herbs, more veggies, fresh tomatoes, elbow macaroni, or a cup of half-and-half (for a creamier version) to make it into an entirely different soup.

Tomato Soup

1 med onion, diced

2 carrots, peeled & diced
2 cloves garlic, pushed through a garlic press
1 28 ounce can whole peeled tomatoes
6 c. vegetable stock
1 T. olive oil
handful of fresh basil
salt & pepper to taste

Saute onion & carrot in olive oil 8-10 minutes over medium heat, or until onions are translucent. Add garlic and salt and pepper - cook for 1 minute more. Using a pair of kitchen shears, cut tomatoes (while in the can) into smaller pieces. Add can of tomatoes, juice and all, along with stock. Simmer over low heat for 10 minutes. Add chiffonade of fresh basil and check soup for seasonings. All or part of soup can be pureed in batches in a food processor fitted with a metal blade. Serve hot with additional fresh basil and fresh grated parmesan cheese.

8 comments:

Dan said...

Alright, that's twice you've used "chiffonade" in recent posts! We get it - we know you're smart! You don't have to get all fancy on us in a recipe for tomato soup, for goodness sake!

;-)

I'll be making this one - it looks relatively low cal, too!

Sara said...

oh wow, i did do that, didn't i??
well, i'm an ass. an ass who enjoys a chiffonade of basil.

Dan said...

There are far worse things to be an ass about! Not that I agree you are one - I think anyone who writes as wonderfully about great food as you do, and shares her recipes, is more of an angel than an ass.

KC Fan said...

We're making this right now! Smells wonderful. We also made the butternut squash soup a few weeks ago and it was fantastic.

By the way, the butternut squash and crab bisque at Whole Foods is to die for!

Thanks so much for the wonderful blog - what a great community asset!

Sara said...

I haven't been out to Whole Foods in ages, now I'll have to pop on out there just for that soup! It sounds womderful.
Thank you for your kind comments and soup recommendation!!

abigail.mayer said...
This comment has been removed by the author.
Abby said...

Has anyone tried the tomato soup recipe from last Wednesday's Star? It called for cubed cream cheese blended into the tomato base with a hand blender. Have usually used half and half to cream tomato soup...never thought to use cream cheese.

Sara said...

Me either! It seems like that would be exceptionally thick, but it's worth a shot...