Tuesday, June 25, 2013

Terry's Cream of Tomato Pesto Soup / 2004

It seems that everyone knows a restaurant that serves the best Tomato Basil Soup. We have our favorite and every time we have it we comment on how amazing the soup is and then we talk about how no one else has Tomato Basil Soup that tastes that good. I decided that I needed to create a Best of the Best Recipe for my own Tomato Basil Soup.

Here it is!

4 TBS Olive Oil
2 TBS Butter
1 C fresh Pesto ( recipe to follow)
1 medium onion, finely chopped
2 cloves of Garlic , minced
1/4 C Flour
2 C Vegetarian Chicken Stock / regular for non vegetarians
1 -( 6 lb. 6.5 oz.) can of Peeled & Diced Tomatoes with the juice
1 quart of Half & Half
Fresh chopped Basil Leaves and Croutons for Garnish

Heat oil in a saucepan and saute onion and garlic
Add pesto
Reduce heat
Puree mixture with a stick blender
Remove to a bowl and clean the saucepan

In the saucepan, melt butter, add flour to create a Roux
When flour is cooked and golden brown, gradually whisk in the  Chicken Stock

Transfer the Pesto Mixture to a large stock pot or Dutch Oven on low heat
Add Roux to Pesto mixture and stir to incorporate
Add tomatoes and puree this mixture in the stock pot with a stick blender
Gradually whisk in Half & Half until well incorporated
Continue to heat on low
Add Salt to taste

Garnish each bowl with chopped basil leaves and croutons

Homemade Pesto:

2 C loosely packed Basil leaves
2 cloves of Garlic
1/3 C Pine Nuts
Salt and Pepper to taste
1/2 C grated Romano or Parmesan Cheese ( hold the salt if using Romano, it's a salty cheese)

In a Food Processor:
Add Basil and Garlic
Puree until incorporated
Add Cheese and Pine Nuts and process to a thick paste
Gradually drizzle in Olive Oil until desired consistency
Season with Salt and Pepper

Peace in the Kitchen!

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