Soup bubbling away on stoveI am a passionate soup maker but am in desperate need of some new recipes. If I offer my favorite tomato-basil soup, given me by my dear friend, Jaime Cornutt, would you consider giving me one of your favs?
I call this my vat-o-soup recipe because it makes a ton. Freeze it in one cup containers and you'll always have something yummy on hand for lunch!
Nordstrom's Roma Tomato Basil Soup
1/2 cup olive oil
1-1/2 lbs carrots, cut in coins
1-1/2 lbs. yellow onions, chopped or julienned
2-3 T dried basil
3 28-oz. cans plum tomatoes
1-1/2 qts. broth (I use the no-chicken broth)
1-1/2 qts. heavy cream or milk (I use rice milk)
1/2 T kosher salt
1/2 T fresh ground black pepper
- In large stockpot, over medium high heat, warm oil for 2 mins.
- Add carrots, onions and basil. Saute, stirring occasionally, until onions are translucent and carrots are tender to the touch; about 25-30 mins.
- Add tomatoes and broth; simmer gently for an hour, stirring occasionally.
- Turn off heat and blend with beurre mixer until a smooth consistency is achieved (I put it in the blender).
- Add cream/milk, S&P, and simmer 10 mins. more.
Yum!
Thanks for the recipe! I love soup, especially when I'm immersed in a draft and don't want to think too hard about dinner.
ReplyDeleteI blogged my recipe for Green Chile Chicken Stew here: http://saralewisholmes.blogspot.com/2007/12/gift-and-blog-break.html
I also love this super easy but slurp-worthy Italian Sausage Soup (w/spicy turkey sausage and fresh basil): http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=682961
I love soup too! Especially when it reminds me of pizza sauce (which yours does) and gets me out of my hidey hole to buy an extra large pie for $4 less than a large (it's a pizza physics thing that I haven't been able to figure out). Thanks for the idea. Dinner is now done for the week. :-)
ReplyDeleteCrab Bisque
ReplyDelete1 small onion, sauteed in butter till soft; add splash of sherry and boil off)
3 10 oz cans tomato soup (do not dilute)
1 1/2 boxes half & half (I THINK "box" means pint-size but I can't remember. haha. And don't you dare use some low-fat crap)
8 oz. crabmeat
Super large splash of good sherry
dash worcestershire
tabasco
salt/pepper
Bring slowly to boil
Think of me when you eat (cause I'm so crabby)
Wow, I never knew there were so many good cooks (and pizza orderers!) in the writing community!
ReplyDeleteThanks for the recipes! And Barbara, I find it hard to believe you could EVER be crabby. Except about the demise of your favorite fake coffee.
Nordstrom's tomato basil is one of my favorites! And with a slice of their crusty cheese bread...a favorite I make at home is an easy vegetable w/o a real recipe. I put a bit of olive oil in a deep pan, add chopped onion, carrots, celery, garlic for a couple of minutes. Add a big can of tomatoes, chicken or beef bouillon cube or two, couple cups of water and herbs (basil, oregano, thyme, cumin seed (very important to the taste), salt & pepper, marjoram, maybe a few dashes of smoked paprika. Cook 15-20 minutes on medium heat (let come to a boil first and turn down). Add frozen veges...peas, corn, peppers, whatever is in the frig. Add a handful of rice or noodles, leftover chicken, or beef, or some sliced Italian sausage or chorizo. Cook for about 45 minutes to an hour -- total, start to finish. Add a can of pinto beans the last 10 minutes of cooking. If it's too thick, like stew, add a cup of water and a bouillon cube. Eat and freeze and eat again. The measurements aren't too important -- a teaspoon of each of the herbs, for example. But the different kind of yumminess comes from the cumin (couple teaspoons should be about right) and the beans.
ReplyDelete