Friday, March 6, 2009

tomato soup with basil pesto

according to an article about women's health on, they named tomatoes one of the six super foods, every women needs.

“research is starting to show that lycopene may protect against breast cancer...and it’s also a powerful antioxidant that can help a woman fight heart disease. The very latest research shows it may also help keep you looking younger longer by protecting against UV damage from the sun."

not only is it good for you, it also taste good as a soup!! to me, one of the ultimate comfort food is tomato soup and a grilled cheese sandwhich. what i dont like is when restaurants put too much cream in my tomato soup, so i let the person eating it determine how much cream goes into their bowl.

mise en place
tomato soup
6 medium sized tomatoes
1 medium onion, diced
2 sprigs of fresh thyme
5 cloves of garlic (paper skin still on)
1 bay leaf
1 can of san marzano tomatos
4 cups of chicken broth
pinch of sugar
salt and pepper to taste

to serve
basil pesto
garlic parmesan croutons
creme fraiche

pre-heat the oven to 450 degrees. cut the tomatoes in half and core the center. place the tomatoes, skin side up on a baking sheet. place the garlic cloves and thyme springs in between the tomatoes. drizzle with olive oil, salt and pepper and roast until tops are slightly brown, 20-25 mins. remove from the oven and let cool.

heat a large pot on the stove top to medium-high heat. drizzle olive oil to the pot so the bottom is coated. added the diced onions and saute until softened, about 8 mins. add the bay leaf to the pot. squeeze the roasted garlic out of its skin, should just pop out (discard the skin) and add the garlic to the onions. add the roasted tomatoes to the pot as well. the thyme springs can be discarded. stir in 3 cups of the chicken stock and the san marzano tomatoes and bring to a boil. reduce the heat and let simmer for about 20 mins. fish out the bay leaf from the soup and discard. using a hand blender, puree the soup until smooth (can also be done in batches in a blender). adjust the consistency of the soup with the remaining 1 cup of the chicken stock. season with sugar, salt and pepper to taste.

when ready to serve, garnish with a table spoon of creme fraiche, croutons and basil pesto. heck, garnish with a whole side of grilled cheese! go crazy.

bon appétit~!

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