Wednesday, October 26, 2011

Tomatoes and basil and soup, oh my!

A little housegirlfriendery on the agenda for today, because I made some killer tomato basil soup for dinner last night. I found the recipe on the absolutely amazing Spoon Fork Bacon blog, which is replete with stunning food photography and insanely delectable recipes. Girlfriends over there really know how to make a person drool.

Photos from Spoon Fork Bacon as I don't have a camera phone.

mid-way through cooking

aaaand recipe! I changed it very slightly, as you'll see if you compare my recipe to the one on SFB:

Creamy Roasted Tomato & Basil Soup
makes 12 big ladel-fulls

Ingredients:

1 ½ lbs Roma tomatoes, sliced lengthwise
2-3 tablespoons extra virgin olive oil
2 tablespoons butter
1 large sweet yellow onion, diced
5 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 (28 ounce) can crushed tomatoes
2 cups basil leaves, roughly chopped
2 tablespoons dried basil
1 tablespoon sugar
2 cups chicken broth
salt and pepper to taste
3/4 cup ½ & ½

garnish:

fried basil
goat cheese, crumbled.

Directions:
1. Preheat oven to 375°F.
2. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast tomatoes for about 1 hour.
4. While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
5. Add onion and sauté for 5 minutes.
6. Stir in the garlic and thyme and sauté for another 5 minutes.
7. Add crushed tomatoes, basils and sugar. Season with salt and pepper.
8. Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes, covered.
9. Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
10. Continue to simmer soup, covered, for about 30 minutes, stirring occasionally.
11. Carefully pour soup into a blender and blend until smooth. I used my immersion blender instead. Highly recommend.
12. Pour soup back into the pot and stir in the cream until fully incorporated.
13. Simmer the soup for 3 minutes before ladling into bowls.
14. Top each soup with a sprinkle of goat cheese and fried basil and serve hot.


If you don't have an immersion blender, how have you been living?? Here's a link to the one I have (and love): Cuisinart! I've had it for years and it still works like a charm. It also still works like an immersion blender, so that's a win-win.

end result. For shiz, you guys, for shiz.

I served it with a simple baked breaded chicken for ultimate filling goodness. You'll see that I used 1/2 and 1/2 instead of the heavy cream, and so the whole pot only has about 1650 calories (about 300 calories per nice-sized bowl). Please to enjoy!

Plus we are getting a cold front tonight in Austin, so you're basically obligated to make soup. LCaL insists!

1 comment:

  1. Yum yum.
    This looks good! Did you cook it in your new fabulous kitchen?

    ReplyDelete