So, I bought this soup cookbook from Williams-Sonoma a few months ago and with the weather getting so cold, I finally decided to give it a shot! The first soup I decided to try (the picture in the book made Justin go "oooh! I want that!") is the Tuscan Tomato Soup!
Tuscan Tomato Soup
Tuscan Tomato Soup
Ingredients:
6-8 slices French bread, one inch
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
3 lb ripe tomatoes, peeled and seeded, then diced
4 cups chicken or vegetable stock
1/2 cup finely chopped basil leaves, plus 6-8 whole leaves
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 300 degrees F. Place the bread slices on a baking sheet and bake until lightly browned, turning once, 10-15 minutes total. Set aside.
In a large soup pot over medium heat, warm the oil. Add the onion and saute, stirring frequently, until softened, 5-7 minutes. Add the garlic and cook until softened but not browned, about 30 seconds.
Add the tomatoes and stock, raise the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and cook until the tomatoes are softened, about 30 minutes. Remove from the heat.
In a blender or food processor, puree the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.
To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan cheese. Ladle the soup on top and garnish with a basil leaf.
Makes 6-8 servings.
6-8 slices French bread, one inch
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
3 lb ripe tomatoes, peeled and seeded, then diced
4 cups chicken or vegetable stock
1/2 cup finely chopped basil leaves, plus 6-8 whole leaves
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 300 degrees F. Place the bread slices on a baking sheet and bake until lightly browned, turning once, 10-15 minutes total. Set aside.
In a large soup pot over medium heat, warm the oil. Add the onion and saute, stirring frequently, until softened, 5-7 minutes. Add the garlic and cook until softened but not browned, about 30 seconds.
Add the tomatoes and stock, raise the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and cook until the tomatoes are softened, about 30 minutes. Remove from the heat.
In a blender or food processor, puree the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.
To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan cheese. Ladle the soup on top and garnish with a basil leaf.
Makes 6-8 servings.
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