s FRESH TOMATO AND CHEESE SOUP *****
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s FRESH TOMATO AND CHEESE SOUP *****
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Ingredients
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Instructions *** 9-25-2012 excellent, yummy, joellyn made this to go with the apple and mustard grilled cheese sandwiches, great combo, she would have liked fresh garden tomatoes instead of the ones she used, remember to let the stuff cool before pureeing. *** Makes about 2 quarts This recipe was inspired by Souped Up! by Sally Sampson. 1 tablespoon butter 1 large onion, chopped Salt and pepper 2 garlic cloves, chopped 4 cups low-sodium chicken broth 4 medium tomatoes (about 2 pounds), halved and coarsely grated to pulp, skins discarded ¾ cup finely grated sharp cheddar 1/3 cup finely grated Parmesan ½ cup chopped fresh basil 1½ teaspoons balsamic or sherry vinegar ½ cup heavy cream or half-and-half, optional In a large saucepan over medium heat, melt the butter. Add the onion and 1 teaspoon salt, and saute until soft, about 6 minutes. Add the garlic and saute 40 seconds. Add the broth and tomato pulp, increase heat to high, bring to a strong simmer, reduce the heat to low, partially cover, and simmer 20 minutes. In a blender, puree the mixture, then gradually add the cheddar, Parmesan, and most of the basil, continuing to puree until smooth. Return to the pan, add the vinegar and cream or half-and-half, if using, and heat over medium-low for about 5 minutes. Taste the soup, add pepper and salt, if necessary, and serve, sprinkling with some of the remaining basil. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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