Creamy Tuscan Tomato Soup

This is one of my husbands favorite dishes (and he's not a real soup fan...). He actually prefers to use this as a "fondue" sauce for dipping bread, steamed vegetables, chicken, etc. It also makes an excellent pasta sauce! My children love it too---maybe because they love these soup bowls...This recipe is amazing with fresh garden tomatoes...but you can also use canned tomatoes. Ratios are also flexible if you want more cream or pesto or more onions, etc...

2 TBS Olive Oil
1 large yellow onion, diced small
1 garlic clove
6-8 cups diced and seeded tomatoes (don't need to peel)
1 TBS sugar (if not using garden tomatoes)
1 cup chicken stock
1/2 cup Heavy Whipping Cream
1/4 - 1/2 cup basil pesto
Salt/pepper to taste

Cooking Guidelines:
Heat Oil in a medium large soup pot
Add onion and garlic and cook over low heat until completely translucent about 7 min.
Add tomatoes and warm to a simmer
Add chicken stock and bring to a simmer for 15min to allow for flavor interchange
Add whipping cream and pesto
Blend to desired consistency in food processor or blender
Season with salt and pepper and garnish with pecorino romano or parmesan cheese

-For thicker soup/fondue/pasta sauce omit chicken broth
-Fresh tomatoes are best (they are sweeter), but this recipe works fine using canned tomatoes (whole, crushed, diced whatever you have). Since most canned tomatoes have added salt and citric acid it helps to add some sugar to the recipe about 1-2 TBS depending on taste.
-For a SUPER easy version. Warm up 1 quart of Imagine Creamy Tomato Soup and add 1/4-1/2 cup pesto and a little cream.
-Add steamed, pureed carrots for extra sweet/healthy punch.

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