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Taking the Chill Off, Fall Soup by Erin Rutherford
Tomato Bisque 3T
Unsalted Butter
1T
Olive Oil
1/2
Sweet Onion (Vidalia), chopped (approx. 1 cup)
2
Medium Carrots, chopped (approx. 1 cup)
2
Celery Stalks, chopped (approx. 3/4 cup)
3
Garlic Cloves, minced (approx. 1 T)
3/4 t Salt 1/2 t
Freshly Ground Black Pepper
3 cups Reduced-Sodium Chicken Broth 1 16 oz. Can Crushed Tomatoes 1 16 oz. Can Diced Tomatoes 1T
Tomato Paste
1T
Sugar, (plus 1 t. reserved, optional to taste)
1c
Heavy Cream
1/4 c
Packed, chopped Fresh Basil
1/3 c
Finely grated Parmesan
1T
Freshly squeezed Lemon Juice
Instructions: In a large soup pot, melt the butter and olive oil over medium heat. Add the onion, carrots, celery, garlic cloves, salt and pepper and cook 15 minutes, stirring occasionally until vegetables have softened. Add the broth, canned tomatoes, tomato paste, and the 1 T. sugar to the pot. Increase heat to medium-high and bring to a boil. Then, reduce heat to low and simmer uncovered 30 minutes. Remove pot from heat, stir in the heavy cream and basil and let rest 20 minutes. Working in small batches (3 to 4 cups at a time, depending on blender size), puree soup in a blender until smooth. Return to pot, and simmer over low heat for 5 to 10 minutes until warm. Stir in the parmesan cheese, lemon juice and and additional 1 t. sugar. Season with salt and pepper to taste.
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Oct/Nov 2017 | www.LuxLifestyle-magazine.com
