Search This Blog

Thursday, December 10, 2009

Barefoot Contessa's Cream of Tomato Soup

Ok, I'm cheating a bit here: I haven't actually tried this recipe but I it comes highly recommended by friend Shannon who added her own tweaks. She serves it with floating pesto toasts (grilled french bread slices smeared in pesto) and says it is perfect for a cold winter's night.

Here are her comments and the recipe follows ~ Enjoy.
1 red onion instead of 1 1/2
Not homemade chix stock (her recipe to make calls for 5 small chickens....I don't think so)
I use skim milk and before adding it, wisk in either flour or corn starch to help thicken.....mostly b/c I do not have cream on hand
and do not want to buy it for such a small amount!
AND if you do not have fresh basil, you can add pesto if you have that on hand.....

Cream of Fresh Tomato Soup (Serves 5 to 6)

3 tablespoons good olive oil1½ cups chopped red onion (2 onions)

2 carrots, unpeeled and chopped

1 tablespoon minced garlic (3 cloves)

4 pounds vine-ripened tomatoes, coarsely chopped (5 large)

1½ teaspoons sugar

1 tablespoon tomato paste

¼ cup packed chopped fresh basil leaves

3 cups good chicken stock, preferably homemade

1 tablespoon kosher salt2 teaspoons freshly ground black pepper¾ cup heavy cream

Julienned fresh basil leaves for garnishParmesan toasts, optional

Heat the olive oil heat in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves, and/or Parmesan toasts.

No comments:

Post a Comment