Its soup season! Which means making an abundance of soup to beat the cold. This soup hits the spot every time, and goes perfect with a crunchy sourdough grilled cheese.
Ingredients:
Olive Oil
1 yellow sweet onion (chopped)
8 cloves garlic (minced)
1 long sweet red pepper (or bell)
26-30 oz cherry tomatoes
4 tomatoes on the vine
6-8 plum tomatoes
1 15 oz can crushed tomatoes (rinse can with water (1/2 of can) and add add that as well)
2 tsp paprika
1 tsp Aleppo pepper
2 tsp kosher salt
32 oz chicken/vegetable broth
10-12 fresh basil leaves (chopped) + 5-6 finely chopped for later set aside
½ cup chopped fresh parsley
2 tablespoons sugar
1 ½ tablespoons distilled white vinegar
1 cup half & half or light cream
1 cup grated parmesan cheese
Instructions:
Roughly dice the yellow onion, mince the garlic
In a large pot, heat about 2 tablespoons olive oil on medium heat.
Add the onion and 2 tsp kosher salt to the oil and cook till translucent—about 6-8 minutes.
While the onion cooks roughly chop the pepper, and begin cutting the tomatoes, cherry tomatoes in halves and the others in fours. And roughly chop 10-12 basil leaves and a ½ cup of parsley.
Once the onions are translucent add the pepper and garlic, let cook for 2 minutes on medium heat.
Then add the fresh tomatoes, can of crushed tomatoes, add water to fill about 1/2 of the can to rinse and pour the tomato water into the pot, cook on medium heat for 5 minutes covered.
Then add the chicken/vegetable broth, the 10-12 chopped basil, the parsley, paprika, Aleppo pepper, and a pinch more of kosher salt to the pot.
Turn the heat down to low, cover the pot slightly vented and allow to cook for 1 ½ - 2 hours, stirring occasionally.
Add the vinegar and sugar, stir and allow to cook for 10 more minutes.
Next use an immersion blender or actual blender and blend the contents of the pot adding the parmesan, cream—blend until smooth. (if you can't have seeds due to health concerns or want thinner/less pulp you can strain the soup through a wire strainer into a bowl, make sure to press down on the pulp in the strainer to get all the juice out, I would blend the soup, strain and then add the cream and cheese).
Next place back into the pot, add the rest of the basil finely chopped.
Then pour into a bowl, top with parmesan and a drizzle of cream and serve with grilled cheese or garlic parmesan croutons.
Enjoy!
Quick Grilled Cheese:
Grab two slices of bread, I prefer sourdough.
Put a thin coat of mayo on the outer side of both pieces of bread.
Put two slices of American cheese in between the bread.
Then add to a pan on low heat with about 1 tablespoon oil, cook on low for about 6 minutes on each side. (should be golden brown with melted cheese)
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