Monday, October 11, 2010

It rained...so I made soup.

Rainy day comfort food?  Gotcha covered. 
Classic Tomato Soup
(Adapted from a recipe found in Everyday Food)

1/2 stick of butter
2 Tbsp olive oil
1 medium onion, chopped
1 clove of garlic, minced
salt & pepper
1/4 Cup flour
3 Tbsp tomato paste
1 tsp dried basil
2 cans chicken broth
2 28 oz cans of whole peeled tomatoes

In a large pot, melt butter over medium heat; add oil, garlic and onion, season with salt and pepper.
Cook about 5 minutes.  Stir in flour and tomato paste, cook 1 minute.

Add basil, broth and tomatoes, breaking them up with your fingers.
Bring to a boil, reduce heat and simmer 30 minutes.

If you have an immersion blender, puree the soup in the pot leaving some chunks.
If you don't have an immersion blender, get one, they're handy.

                              In the meantime, you can use a regular blender, working in batches.
                                  Season with salt & pepper.  Like everything else, I like to top it with some cheddar. 




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