friedskillet’s Tomato Soup
wes tegg’s Tomato Soup
1 lb Roma tomatoes - chopped and then roasted (w/ olive oil & S&P) at 450 for 15 minutes (or do the same with a can of chopped tomatoes--reserve the juice) In a saucepan, sweat 1 (sweet) yellow onion, carrot & celery with 2 T butter and a 1-2 pinches of salt (about 10 minutes) In the last 1-2 minutes add 1-2 cloves minced garlic Add the tomatoes (and juice if you used canned), 1 C chicken broth and a bay leaf Simmer about 20 minutes, remove bay leaf Add Basil to taste (~1/4 C) Add Cream to taste (~1/2 C) Blend-I have an immersion blender but you can also use a normal blender with the top on but a hole open at the top and a towel covering it and holding down the top because hot soups like to splatter Add S&P as needed
% •% 1 (28-ounce) can crushed tomatoes % •% 2 tablespoons extra-virgin basil olive oil % •% 3 tablespoons finely diced shallots % •% 2 garlic cloves, finely diced % •% 2 tablespoons finely chopped thyme leaves % •% 2 tablespoons finely chopped basil leaves % •% 6 strips thick sliced apple wood smoked bacon, fried and diced % •% 3 ounce tomato paste % •% 1/2 cup heavy cream % •% 1 cup chicken broth % •% Salt % •% Sugar, to taste % •% 1 tablespoon chiffonnade basil, for garnish Directions To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Addshallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich
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