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Quick Tomato Soup
Heidi Rabel
Serves: 4
Variations: Creamy Tomato Bisque: add ½
pint whipping cream. Puree all ingredients but cream and cheese, and
simmer on medium low for about 5 minutes. Add cream and continue to simmer
until thickened slightly. This is my favorite way to fix it.
Curried Tomato Bisque: eliminate crushed pepper flakes and cheese and add
2¼ tsp. curry powder, ½ pint whipping cream, 2 tbsp. yogurt. Add 2 tsp.
curry powder to original ingredients and simmer on medium low for about 5
minutes. Add cream and continue to simmer until thickened slightly. Mix
remaining curry powder with yogurt and swirl on top of each serving. This
soup transforms easily into fish soup or mixed vegetable soup or meat soup by
adding those ingredients and using appropriate stock. To serve, ladle into
preheated bowls. Sprinkle each serving with freshly grated Parmesan or
other dry, aged Italian cheese.
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Ingredients
2 teaspoons extra virgin olive oil
½ cup yellow onion, chopped
29 ounces premium diced tomatoes in puree
¼ cup chopped fresh basil
2 cups vegetable or chicken stock
½ teaspoon crushed red pepper flakes
kosher salt, to taste
Coarsely grated Parmesan cheese, optional |
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Cooking Method
In a small saucepan, over medium low heat, cook chopped onion until it
is translucent (5 minutes).
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Add tomatoes, stock, herbs, and pepper
flakes, and simmer for about 5 minutes.
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Correct seasoning with
salt, if necessary.
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