Sunday, May 5, 2013

Tuscan Tomato Soup

3 TBSP olive oil
1 lg onion, diced
5 cups diced, peeled and seeded fresh tomatoes (or 3 14.5-oz cans diced tomatoes w/o liquid)
1 sm. can tomato paste (optional)
3 c. chicken stock (may only use 2 cups)
1 ½ c. heavy whipping cream (fat free ½ & ½ works too)
1 cup basil pesto (I use Costco & freeze the rest)
salt and pepper to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender). Return to stock pot. Adjust seasoning with salt and pepper. Makes 1 gallon.

recipe from Kent Anderson, past head chef at Chef's Table Restaurant

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