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Tomato Basil Soup
P r 4-5 persona duhen:
Since this is a tomato-based soup, it is important to offset the acidity
with some key ingredients. We use a combination of cream, parmesan,
and a little sugar to balance the soup.
Butter – use unsalted butter to sautee onions
Yellow onion – it seems like a ton of onion but it dissapears into the soup
adding a balanced sweetness
Garlic – you’ll need 1 Tbsp minced from about 3 cloves
Crushed tomatoes – with their juice, preferably San Marzano tomatoes
Chicken stock – for the best flavor use homemade chicken broth
Basil – chop and add 1/4 cup fresh basil, plus more to serve. Basil leaves are
easily bruised so chop by stacking a bunch of leaves then roll them into a log
and cut into thin strips.
Sugar – It’s just 1 Tbsp, but necessary to combat the tomato acidity.
Black pepper – start with 1/2 tsp and add more to taste
Whipping cream – adds a creaminess to the soup and offsets acidity.
Parmesan cheese – adds saltiness to the soup and balances acidity.
Adding parmesan adds enough salt and I usually don’t add more.
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Tomato-Soup-Recipe.jpg
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P rgatitja:
-Saute Aromatics – heat a non-reactive pot over medium heat.
Melt in 4 Tbsp butter then sautee onions until softened and golden (10-12 min).
-Add minced garlic and saute another minute.
-Make the tomato soup base – stir in two 28 oz cans of crushed tomatoes with their
juice, your chicken stock, chopped basil, sugar and black pepper. Bring to a boil
then reduce heat, partially cover and simmer 10 minutes.
-Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return
soup to the pot.
-Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to
a simmer and season to taste if needed.
-Serve – ladle into warm bowls and garnish with more parmesan and basil.
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