Thursday, November 19, 2009
Garden-Fresh Tomato-Basil Soup
3 Tablespoons butter
1/2 cup chopped yellow onion
2 garlic cloves, minced
3 Tablespoons all-purpose flour
2 cups chicken stock
3 pounds medium roma tomatoes (9-10) peeled, seeded, and chopped. To peel the tomatoes, I put them in a large pot of boiling water and let them boil for about 45 seconds (just until they split) It makes them easier to peel.
3 sprigs parsley, chopped
1 teaspoon sugar\
1/2 teaspoon salt
1 Tablespoon chopped fresh thyme, or 1/2 teaspoon dried thyme
1/4 cup chopped fresh basil, or 1 teapoon dried basil
1/4 teaspoon paprika
1 bay leaf
2-3 drops tabasco sauce
freshly ground pepper to taste
chiffonade of fresh basil leaves for top
1 can of tomato sauce if the tomatoes are not very ripe and flavorful
In a soup pot over medium heat, melt butter. Add onion and garlic and saute' until tender, about 5 minutes. Stir in flour and blend until bubbly. Add stock and stir until slightly thickened, 1-2 minutes. Add remaining ingredients, except toppings. Reduce heat to medium-low and simmer, covered, for 30 minutes. Remove bay leafe and discard. Transfer in batches to a food processor or blender and puree'. Return to pot to reheat. I usually add 1 cup of whipping cream, half and half or whole milk but it is not called for in the recipe. Ladle into bowls and top with a dollop of sour cream, if you didn't add whipping cream and a few strips of chiffonade basil.
When I made this soup again in Feb., I noticed that it did not have the tomato flavor I was looking for. I think the tomatoes were not as flavorful and a little unripe. I added a can of tomato sauce and it helped.