Thursday, July 15, 2010

Tomato Basil Soup

Oliver and I had this the other night and it was so good (and surprisingly quick), especially with the fresh basil from our garden.

FORMULA:

1 stick of unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, chopped
28 ounces canned whole plum tomatoes or crushed tomatoes
2 1/2 cups of chicken stock
1 1/2 cup of cream or half and half
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Fresh torn basil
freshly grated asiago cheese on top (optional)

PROCESS:

1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes. Then add cream or half and half.
3. Using an immersion blender, blend soup for a couple of minutes until it is smooth. If soup seems too thick, stir in some extra stock to thin. Serve immediately and top with torn basil and asiago cheese.