Tuesday, November 27, 2012

Soup Weather

This isn't wedding related, but I thought I would post this in the spirit of this cold, dreary day in Northern Virginia. It's this kind of weather that makes me crave soup no other--seriously, my soup cravings rival that of a pregnant woman. A few weeks ago I stumbled across this deliciously creamy tomato soup recipe, and it was absolutely wonderful. It pairs nicely with a mozzarella grilled cheese and a glass of Sauv Blanc. I would totes make this meal tonight, except I'm doing this thing where I'm trying to actually stick to the menu I've planned for the week, so pork tacos it is...but that doesn't mean you can't make it! Consider this recipe my early Christmas gift to you, dear reader. Enjoy!


Creamy Tomato Soup
From The Chow

Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium sweet onion, coarsely chopped
  • 1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzano
  • 1 1/2 cups low-sodium chicken broth or water
  • 2 bay leaves
  • 1/3 cup heavy 
Directions
  • Heat oil and butter in a medium saucepan over medium heat. Once butter foams, add onion and a big pinch of salt. Season with freshly ground black pepper. Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 15 minutes.
  • Add tomatoes and juices to the pan and stir to crush up tomatoes.
  •  Add broth or water and bay leaves and bring to a simmer. 
  • Simmer until tomatoes begin to fall apart, about 10 minutes.
  • Remove from heat, discard bay leaves, and allow soup to cool slightly.
  •  Carefully purée soup in a blender until smooth (you may have to do this in batches). 
  • Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired.

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