30 September 2010
59: Tomato Basil Soup
Ever since I have had a pretty and healthy basil plant in my house, I have been yearning to make some 'La Madeline' style creamy tomato basil soup.
For the tomato basil soup you will need,
8-10 tomatoes, cut into halves, de-seeded
3-4 Tbsp olive oil
3 garlic cloves, chopped
1/2 onion, chopped
1/2 tsp sugar
1 tsp red pepper flakes
1/2 cup white wine
2 cups water
1/4 cup Arborio rice
1/4 cup heavy cream
1/4 cup chopped fresh basil leaves
Salt and freshly ground pepper, to taste
Preheat oven to 350 F. Place your halved tomatoes on a foil-lined baking tray and drizzle lightly with olive oil. Season lightly with salt and pepper.
Place tray in the oven to roast for about 30 minutes. While the tomatoes roast, saute the garlic and onions in the olive oil until the onions are lightly browned. Add the rice and saute for 3-5 minutes. Add the white wine and allow the mixture to thicken slightly. Remove the tomatoes from the oven and remove the skin once the tomatoes cool. Add the roasted tomatoes, the sugar, salt to taste and red pepper flakes. Add the water and cook for 10 minutes. Then add the heavy cream and cook for another 10 minutes. Check to make sure the rice is cooked. Place small batches of the mix in a blender and puree. Be careful in this step as hot mix will tend to expand as you puree it. Pulse initially and the puree. After the mix has been pureed, add the shredded basil and salt and pepper to taste.
Beautiful, some warm creamy soup with fresh garlic knots...dinner could not get any better.