Tomato Basil soup

As I was looking through The Reader on Word Press a few weeks ago, my husband was in the study and caught a glimpse of Mimi’s Tomato Basil soup and muttered the words “yum, tomato soup, my favorite”.  Really?  Here was I thinking after nearly 40 years of marriage I’d have known what his favorite soup was.  I thought it was Split Pea and Ham, God alone knows I’ve made that enough times!  But I had no idea tomato soup was also under the  ‘favorite category’ 🙂

Naturally I had to give it a try.  I think I’ve gained some brownie points as a result of this soup.  Thanks Mimi 🙂 Here’s my slightly adapted version.

Sauteing the onion, celery, carrots

Adding the sun dried red peppers and baking a batch of croutons

Using the Cuisinart Smart stick to blend it all in

Silky, creamy and oh so delicious on a cold winter’s day

• Servings: 4
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Ingredients

• 4 tablespoons unsalted butter
• 1 small onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 stick celery, coarsely chopped
• 4 cloves garlic, halved
• 2 – 28 ounce cans San Marzano tomatoes, or other high quality brand
• 6 sun-dried red peppers, jarred in oil
• 1 tablespoon dried sweet basil
• 1 teaspoon salt
• 6 ounces heavy cream

Method

1. Melt the butter in a large enameled pot over medium heat.  Add the onion, carrot and celery saute for about 5 minutes.
2. Add the garlic halves and stir for about 30 seconds, then pour in the canned tomatoes and the sun-dried red peppers.
3. Simmer the tomato mixture for at least 30 minutes, uncovered.  Cook longer if there’s still too much liquid; you’ll be adding cream later.
4. Stir in the sweet basil and salt and season to taste.
5. Let the soup cool.  With an immersion blender or a large blender jar, blend along with cream.  Return the pureed soup to the pot and heat through before serving.

I served with home made croutons and some crumbled goat cheese