Monday, April 18, 2011

SIMPLY DELICIOUS TOMATO BASIL SOUP

If you love tomato soup, you don't have to wait until the summer tomato harvest-This soup uses canned tomatoes.  This recipe is based on one by Cook's Illustrated, which uses bread instead of cream to thicken the soup.  You will need either a blender or an infusion blender (a fun kitchen tool!) to create the smooth, creamy texture of this dish.  It is quite yummy, and it is a snap to make, especially if you use an infusion blender. 

2 tbls olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
Pinch red pepper flakes, to taste
2 (28-oz) cans whole tomatoes, including juice
1 tbls brown sugar
21/2 slices whole wheat bread, crusts removed, and torn
  into 1-inch pieces
1 can low-sodium chicken broth
11/2 tbls fresh chopped basil or 11/2 tsp dried basil
Freshly ground black pepper, to taste
Sea salt, to taste
6 tbls Parmesan cheese, shredded

Heat 1 tbls of the oil in large pot over medium-high heat until shimmering.  Add onion and cook for 5 minutes, or until onion is transparent, stirring frequently.  Add garlic and red pepper flakes, and stir for 30 seconds more.  Stir in tomatoes and juice.  Using a potato masher, mash until tomatoes are crushed well.  Stir in brown sugar and bread pieces.  Bring soup to a boil.  Reduce heat to medium and cook, stirring occasionally, for 5 minutes.  Remove from heat and add remaining 1 tbls olive oil to soup.  Stir gently. 

If using blender, carefully transfer half of hot soup to blender, and process until soup is smooth, 2 to 3 minutes.  Transfer blended soup to a large bowl or clean pot.  Repeat process with other half of soup.  Meanwhile, wipe original pot clean of any remaining tomato pieces.  Once all of the soup is blended, return both batches to the original pot. 

If using infusion blender, blend soup in pot until smooth.
  
Stir in chicken broth and basil.  Bring back to a boil.  Season to taste with pepper and salt.  Reduce heat, and simmer 2 minutes.  Serve soup in individual serving bowls. Spoon 1 tbls Parmesan cheese in center of each bowl of soup and serve.

Per serving:
Cal: 158
Total Fat: 6.9g
Sat Fat: 1.7g
Chol: 4mg
Carbs: 19.5g
Fiber: 4.3g
Sugars: 9.9g
Protein: 6.7g