Steve's Tomato-Basil Soup
by stevemur
This tomato basil soup is a terrific, warming soup for the winter months, and also enjoyable in the springtime.
It was inspired by trying to replicate the tomato-basil soup from Gordon Biersch, a San Francisco-based microbrewer with restaurants in CA and Seattle.
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INGREDIENTS
- 2 cans Crushed tomatoes ; 2 16-oz cans
- 2 cups Chicken broth ; or vegetable broth for vegetarians
- 1 bunch Fresh basil
- 1 large Shallot
- 1/2 whole Onion
- 3 cloves Garlic
- 2 tablespoons Vegetable oil
- 1 cup Cream
- -- appliance required: blender or food processor
- 3 tablespoons Sugar
- Ground pepper ; to taste
INSTRUCTIONS
In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize.
Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in.
OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.)
It can remain in this state (refrigerated) for a few days, until ready to serve.
To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.)
Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.
NOTES
juliekim
ginniebee48
stevemur
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (457g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 201 | ||
| Calories from Fat: 129 (64%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.3g | 19 % | |
| Saturated Fat 7.2g | 36 % | |
| Monounsaturated Fat 5g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 41.1mg | 13 % | |
| Sodium 637.1mg | 22 % | |
| Potassium 602.8mg | 16 % | |
| Total Carbohydrate 14.6g | 4 % | |
| Dietary Fiber 3.4g | 14 % | |
| Sugars, other 11.3g | ||
| Protein 5.7g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 201
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