TOMATO BASIL SOUP

I’ve really missed blogging.

I’ve missed having a place to whine and reflect. I’ve missed the creative outlet. I’ve missed playing around with my camera and trying to master taking photographs of ice cream before it melts.

Most of all I have missed my fellow bloggers. I am truly amazed and humbled by how kind and supportive so many of you have been through this crazy upheaval in my life. Humbled and incredibly grateful!

So thank you, for your emails, your tweets, your messages on Facebook, your comments, and for being here with me as I grow a little, fail a little, and learn loads along the way.

And speaking of learning experiences, have you ever tried to photograph a bowl of soup? Seriously, how hard can it be? It’s not like it moves or anything.

I took 193 pictures of this bowl of soup. I kid you not.

It’s a darn good thing that it’s really good soup because I was seriously considering hurling the bowl off my balcony…

What did I learn?

First of all, set up your shot, bowl and all and then ladle the soup into the bowl. Otherwise when you carry it, it will leave unsightly little rings around your bowl. SO NOT COOL!

Second, wait for it to cool down before trying to photograph it. The steamy lens look is also not cool

Ingredients

  • 2 lbs. good and flavorful tomatoes, cut into chunks and seeded
  • 1/4 c. olive oil, divided
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 large onion, diced
  • 1/4 tsp. red pepper flakes
  • 2 cloves of garlic, minced
  • 28 oz. can San Marzano Tomatoes
  • 2 c. chicken or vegetable broth
  • 1/2 c. loosely packed basil leaves
  • 1/2 tsp. thyme
  • 1 tsp. fresh oregano
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees.
  2. Place heirloom tomatoes on a baking sheet. Drizzle with 2 tbs. olive oil, 1 tsp. salt, and 1/2 teaspoon of pepper. Toss to coat. Bake in preheated oven 35-45 minutes until nice and tender.
  3. Meanwhile, in a large stock pot, saute onion and red pepper flakes in remaining 2 tbs. olive oil. When soft and translucent, add garlic and cook 2-3 more minutes.
  4. Add San Marzano tomatoes, juice and all to the sauteed onion and garlic. Add chicken stock, basil, thyme, and oregano. Top off with the roasted tomatoes, including the juices that dripped from the pan.
  5. Simmer over low heat 30-35 minutes to allow the flavors to really blend well together. Either pass the soup through a food mill or use an immersion blender to achieve the desired thickness. Season with salt and pepper to taste, and serve.

 

This entry was posted in Recipes.

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