March 16, 2012 § 2 Comments
The weather in Seattle this week has been so rainy that serious comfort food was in order. This is a great tomato soup recipe that I got from my friend Erin. I also found the original recipe online from Fine Cooking magazine. This simple recipe makes a lot of soup and believe me, you’ll want leftovers. My family loves it with grilled cheese sandwiches. I think that an immersion blender is key to getting everything mixed smoothly. Interestingly, the recipe calls for balsamic vinegar, which gives a distinctive taste that is fantastic for a grown-up palate. That said, I often leave it out when making the soup for kiddos. The weather’s getting warmer (fingers crossed), but in this house comfort food always hits the spot.
1 tablespoon olive oil
1 medium onion, chopped
6 sprigs fresh basil, tied together with kitchen twine
4 large (30-ounce) cans of whole tomatoes
4 cups low-salt chicken broth
salt and pepper
1 cup heavy cream
2 teaspoons balsamic vinegar (optional)
In a large soup pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 7 minutes. Add to the onions the tied basil sprigs, tomatoes, chicken broth, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes. Puree the soup (in small batches once cooled in a blender or still hot using an immersion blender) until very smooth. Again, bring to a simmer over medium heat. Remove from heat; stir in the cream and balsamic vinegar and add salt and pepper, if needed. Serve hot, garnished with fresh basil or grated cheese.
Your weather hasn’t been nice but I’m sure this soup put a smile on your face.
Definitely – thanks Karen!