I feel like I’ve been sick since September began. Not deathly ill, mind, just a painful cycle of sour throat, runny nose and sinus infection. It seems like it will never end. Since I’m on the cold end of “Starve a fever, feed a cold” food is still a┬ánecessity and what makes you feel better than a bowl of warm soup? So far I’m beginning to think I’m just sick of the month of September (and its denial of the impending fall) so if you don’t mind just wake me when September ends.

Tomato Soup

Ingredients:
2 (28 oz) cans whole tomatoes (I used Muir Glen Fire Roasted Tomatoes)
2 medium or 1 large onions, finely chopped
6-7 cloves garlic, roughly chopped
Chicken or vegetable stock (16 oz)
1 tsp finely chopped basil
Salt
Pepper

Ricotta (optional)
Pesto (optional)

Preparation:

1. Sautee onion & garlic in olive oil slowly until translucent and softened substantially.

2. In a tall heavy-bottomed pot, add tomatoes and the stock. With a wooden spoon, squish the tomatoes down against the wall of the pot. Stir in basil. Bring to a point where the soup is almost boiling and reduce heat to low. Simmer for 30 minutes to let the soup thicken.

3. With an immersion blender, blend the soup until all the tomatoes are pureed and the soup is has a smooth consistency.

4. Season with salt and pepper and serve, garnished, if you like with a dollop of ricotta and a swirl of pesto.

Serves 6.

Source: Adapted from Sassy Radish

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