Soup Recipes: Creamy Tomato Soup, from Pinole, California
pc cuisine
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Milk and Honey
Soup is On
Easy soup recipes like this one are perfect when you want something a little elegant that won't be too demanding.
The
smell of
simmering onion, lemon, and bay leaf are so fragrant. It's perfect
topped with the fresh chopped basil just before serving time. If fresh
basil's out of season in your kitchen, you can substitute dried basil.
Tomato Basil Soup Recipe
Ingredients:
- 1 lg. onion
- 2 carrots
- 2-4 bay leaves
- 1/2 lemon
- 16 oz. can whole tomatoes (or 2 c. fresh, skins off)
- 6 oz. can tomato paste
- 1/4 c. olive oil
- 1/4 c. cream (optional)
- 2 tsp. salt
- 2 TBS. frozen orange juice concentrate
- 2 TBS. fresh basil (or sub 1 tsp. dried)
- Sour cream or creme fraiche for garnish (optional)
Simmer until tender (1 hr. or so): > 1 lg. onion, in chunks > 2 carrots, in chunks > 2 to 4 bay leaves
Add to the pot when veggies are cooked, letting simmer 5 to 10 mins. more: > 1/2 lemon, sliced, seeded
Set broth aside; remove bay leaves. Process the above until smooth. Add the following and process again: > 16-oz. can whole tomatoes (or 2 c. fresh tomatoes, skins removed*)
With processor running, add: > 8 oz. can tomato paste > 1/4 c. olive oil > 1/4 c. cream > 2 tsp. salt > 2 TBS. frozen orange juice concentrate
Reheat the soup, thinning with water as needed. Add fresh chopped basil just before serving. Optional: Top with dollop of sour cream or creme fraiche, whirled in just a bit.
* To use fresh tomatoes, bring a half pot of water to a boil. Core tomatoes, score the bottoms with an "x", plunk into the hot water for a few minutes, with the heat off. Plunge the tomatoes into cold water; skin should slip right off.
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Recipe copyright 2008 by Jennifer Cote
Recipe copyright 2008 by Jennifer Cote