Friday, March 18, 2011
Rainy Day Goodness
Tomato Soup (adapted from Tyler Florence)
2 28 ounce cans of crushed tomatoes (preferably San Marzano)
4 cloves of garlic, peeled and minced
1 yellow onion, finely chopped
1/2 scant cup of extra virgin olive oil
salt and freshly ground pepper to taste
1 quart of vegetable or chicken stock
2 bay leaves
4 tablespoons of butter
2 teaspoons dried basil
Optional add in's: 3/4 cup cream or 1/4 cup mascarpone cheese, or 1 cup grated sharp cheddar cheese, crispy pancetta crumbles
Heat olive oil in a stock pot. Add onions and saute until beginning to lightly brown. Add chopped garlic and cook an additional minute. Add the tomatoes, 3/4 of the stock, basil, bay leaves, and butter. Bring to a boil, reduce the heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream or cheese and adjust consistency with remaining stock. Season to taste.