Tuesday, September 14, 2010

Tomato & Basil Soup



This is my fave tomato soup ever, I think.  A former Allrecipes.com addict, I first made this recipe with fresh, farmer's market heirloom tomatoes, and it was delish.  It was delish when I made it again recently, with home-grown tomatoes from a good friend.  I've copied the way Eating, Etc. makes it; cutting down the butter and using half-and-half instead of cream.  It's still just as good- and there's no reason not to cut out some extra calories.  I hope to get some more home-grown tomatoes from my friend so that I can make it at least once more!

(Note: I've made this a few times this winter and I'm happy to report it is still DELICIOUS with winter tomatoes!  This stuff is so good!!

Note 2:  My store was out of fresh basil when I made this March 2011.  I have a small fresh sage plant so I used sage instead- it was still very good!)

I was a dork and forgot to write tomato juice on my grocery list, and I don't keep it around the house.  So, online, I looked up a tomato juice substitute and found that one could use equal parts tomato sauce and water.  I used 2 cups (or one 15 or 16 oz. can) tomato sauce and 2 cups water.  It worked out great, but I do prefer using tomato juice.  We like to have this with Parmesan Focaaccia bread.

Note:  I made this 9/8/2012 and only had two tablespoons heavy cream on hand, and I also used just 2 Tbs. butter and it was just fine!!  Very good, in fact.  No need to add so much fat to this recipe.

Tomato & Basil Soup
from Eating, Etc, via Allrecipes
4 servings

4 medium tomatoes
4 cups tomato juice (can use up to 6 cups)
2-3 fresh garlic cloves, minced
14 leaves fresh basil (probably just under 1/4c)
1 cup half & half or 2-3 Tbs. heavy cream
2-4 Tablespoons butter, to taste
freshly ground black pepper, to taste

1) Place tomatoes, juice, & garlic in a large pot over medium heat. Cover and bring to a simmer, cooking for 30 minutes. Remove from heat.

2) Add basil leaves to tomato mixture and purée (I used an immersion blender but a regular blender or food processor is fine too.  If you use a regular blender, you  must vent the lid or you might have a hot tomato soup explosion).

3) With tomato-basil mixture back in large pot, over medium heat, stir in half & half, butter, and pepper if desired. Heat, stirring until butter is melted. Do not boil!

4) Serve immediately with shredded parmesan cheese, or garnish of your choice. 
 
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

2 comments:

LadyJayPee said...

There is a fab restaurant in Dallas called La Madeleine. It's sort of a local chain, and they make such a good tomato-basil soup--the first place I ever had it. This is equal to theirs. Yum!

What A Dish! said...

I remember reading about that in the AR reviews for this soup- how it tasted the same. I wanna go if ever in Dallas!