Tuscan Tomato Soup
Dec 8, 2011 13:45:28 GMT -5
Post by PrisonerOfHope on Dec 8, 2011 13:45:28 GMT -5
Tuscan Tomato Soup
2 T Canola oil
1/2 brown/yellow onion, minced
1 clove garlic, crushed
1 bay leaf
28-oz can diced quality brand tomatoes
2-3 c canned/boxed chicken broth
sugar, approximately 1/2 – 1 T
dash or so of hot sauce; could use red pepper flakes
salt and pepper
fresh basil, chopped, some for soup, some for garnish
grated parmesan cheese, 1/2-3/4 c
heavy whipping cream 1/2-1 c
knob of butter
In a 4-qt soup or saucepan heat oil and sauté onion until translucent; add garlic near the end. Add a bay leaf and then the tomatoes. Add chicken broth, hot sauce, and salt and pepper. Bring to a boil and simmer for fifteen minutes. Carefully taste for seasoning. Add more salt, pepper or hot sauce as needed.
Transfer to a Ninja or blender, being very careful because it is so hot. Cover top of Ninja or blender with folded kitchen towel to protect against hot soup splattering. Blend until of the consistency you prefer. I liked mine with just a little texture, not totally smooth.
Return blended soup to soup pan and bring up to a boil again. Add some chopped basil, maybe as much as 1/4 c. Taste for seasoning again. Add salt and pepper if needed.
Reduce to simmer; add parmesan cheese. Stir until cheese is melted. Add whipping cream according to the results you want to obtain; I like mine thick enough to change the consistency of the soup, but not too thickor pale. Heat until cream has been incorporated and is hot. Add butter and let it melt. Stir well.
Serve, garnished with fresh chopped basil. approximately 4 servings
This is so tasty, and is even better the second day.
2 T Canola oil
1/2 brown/yellow onion, minced
1 clove garlic, crushed
1 bay leaf
28-oz can diced quality brand tomatoes
2-3 c canned/boxed chicken broth
sugar, approximately 1/2 – 1 T
dash or so of hot sauce; could use red pepper flakes
salt and pepper
fresh basil, chopped, some for soup, some for garnish
grated parmesan cheese, 1/2-3/4 c
heavy whipping cream 1/2-1 c
knob of butter
In a 4-qt soup or saucepan heat oil and sauté onion until translucent; add garlic near the end. Add a bay leaf and then the tomatoes. Add chicken broth, hot sauce, and salt and pepper. Bring to a boil and simmer for fifteen minutes. Carefully taste for seasoning. Add more salt, pepper or hot sauce as needed.
Transfer to a Ninja or blender, being very careful because it is so hot. Cover top of Ninja or blender with folded kitchen towel to protect against hot soup splattering. Blend until of the consistency you prefer. I liked mine with just a little texture, not totally smooth.
Return blended soup to soup pan and bring up to a boil again. Add some chopped basil, maybe as much as 1/4 c. Taste for seasoning again. Add salt and pepper if needed.
Reduce to simmer; add parmesan cheese. Stir until cheese is melted. Add whipping cream according to the results you want to obtain; I like mine thick enough to change the consistency of the soup, but not too thickor pale. Heat until cream has been incorporated and is hot. Add butter and let it melt. Stir well.
Serve, garnished with fresh chopped basil. approximately 4 servings
This is so tasty, and is even better the second day.
