Sunday, March 6, 2011

Soup for the Soul

Colin came home last night from an overnight church event sick with a cold so I decided to make some homemade tomato-basil soup. Colin won't eat it, but it made me feel better even though I wasn't sick. I thought it was very yummy and much better than the canned stuff.

Here's the ingredients. Wish my basil was from my own little herb garden, but it's still too cold to grow basil here. Soon however it will be warm enough!


Canned tomatoes
Tomato Juice
Fresh Basil
Unsalted Butter
Whipping Cream
Salt/Pepper


Dump tomatoes, in pot along with their juice and extra juice.


Crush tomatoes with your hands. There is something so grossly fun about this (until you blast juice across your counter and splatter your flour jar). Simmer tomatoes and juice for 30 minutes.
Blend tomatoes to puree and add fresh basil. Be careful with hot ingredients in your blender because they do expand a bunch when you blend and it will spew out of the container. Learned this from experience....uh yeah.

Return to pot.


Add room temperature butter....yum.

Add cream.....yum, yum.


Swirl-o-round. Add salt and pepper to taste. Serve!
And now on to the next yummy for my tummy recipe that went fabulous with the tomato-basil soup. I saw this recipe months ago in a Food Network magazine and knew I wanted to make it some day. First, you need some good Artisan Bread.

I already had this Roasted Garlic loaf, so it worked perfect (actually bought it at Walmart). Can you see the cloves of garlic?


Here is a closer shot. :)


Slice the bread, melt some butter in you skillet. Add sliced mozzarella cheese, sprinkle Parmesan cheese and add some jarred spaghetti sauce left over from dinner last night. Add the other piece of bread and crack some pepper over top. I have learned that nothing tastes better than grating your own cheese. When you buy it shredded, it has a coating on the cheese that changes the taste. Today our local IGA had cheese blocks for $1.00 so you can't beat that over a bag of that other grated stuff. I used a vegetable peeler to slice the mozzarella.

While they are grilling, continue to smash the sandwiches down with a wooden spoon so it becomes more like a panini. Call your Dad to come pick up leftovers and share the yumminess.

To serve, add some garlicky croutons and a sprinkle of Parmesan cheese to the soup. The panini doesn't need anything else. It is Yum-o as is.


Here are the recipes:
La Madeleine Tomato-Basil Soup
4 C tomatoes, peeled, cored and chopped OR 4 cups canned whole tomatoes, crushed
4 C tomato juice
12-14 washed fresh basil leaves, chopped
1 C whipping cream
1/2 C unsalted butter, softened
Salt and Pepper to taste
Combine tomatoes and juice in saucepan, simmer for 30 minutes. Cool slightly, place in blender to process. Add basil and process to puree; this will have to be done in batches.
Return mixture to saucepan. Add cream and butter. Stir over low heat until butter and cream are Incorporated. Stir in salt and pepper before serving. Serve with crusty bread, croutons or whatever else you feel like. Makes 8 servings.
Italian Panini
Spread pasta sauce between 2 slices of crusty bread. Top with any Italian cheese, cook in a buttered skillet or panini press.

2 comments:

  1. Once again Mom & Dad got the benifit of another great lunch! We all love Basil in any thing. the soup was GOOD. And the Sandwitch was to die for.You must try this! Thanks sweetie.

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  2. Tap Tap.... Share the loveliness??? I don't recall getting any of that goodness sent to me? Hellooooo??? It's me. The big sis. I adore creamy tomato soup and smushed sammies in butta. Hello???? It's a good thing I love you so much. I forgive you this time...but please don't post anything this delish again without sharing with moi. :)

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